Po’ boys are a kind of sub sandwich from the sultry state of Louisiana, consisting of fried meat or fish served on a crispy French-style baguette. Traditionally they are made with fried shrimp or oysters, though soft-shell crabs, catfish, crawfish, Louisiana hot sausage, and roast beef have been known to make an appearance. Served hot, the shellfish, fish, or meat is dressed with some combination of lettuce, tomatoes, peppers, pickles, onions, and mustard or a spicy mayo. In this version the fat and calories are reduced to a fraction of the original by faux frying the shrimp, using low-fat mayonnaise, and replacing the traditional white-flour baguette with sprouted-grain bread.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.