Served over white rice, the rich, savory Andouille sausage and smoky, salty ham play off of the red kidney beans to produce a harmonious whole in this traditional Creole red beans and rice dish.
Author: Lauren McConnell
I'm a foodie, writer, and artist who's happiest when I'm in the kitchen trying out a new recipe or cuddled up with my Devon Rex and a good book. For me, cooking is about so much more than sustenance. It's a creative act, an expression of oneself. It's about showing your love--for oneself, for others, for the ingredients and traditions you're engaging with.
Spicy Sweet-and-Sour Lime Pickle Chicken Wings
Sweet, sour, and salty, these grilled chicken wings have zing both from the spices and the lime. Topped with scallions and fried garlic, they’re little pieces of tangy heaven.
Tentacular Spectacular: A Recipe for Grilled Octopus
Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!
Kimchi Jjigae with Kanikama and Tofu
A Korean classic, kimchi jjigae is one of my favorite ways to consume kimchi. In this recipe, the broth is umami-rich and spicy, and the texture of the tofu and kanikama (imitation crab) are light but satisfying, harmonizing with the mildly crunchy kimchi.
Chopped Liver: Amending America’s Distaste for the Humble Organ, and a Recipe for Georgian-Spiced Chicken Liver with Eggplant and Chickpeas
Liver is a nutritious, economical, and, most of all, tasty protein that takes almost no cook-time to prepare. In this recipe, the spices bring complexity and balance to the iron-y flavor of the liver, and the meat plays nicely with the textures of the eggplant and chickpeas.
Into Something Rich and Strange IV: Three Takes on Umami-Rich Seafood Stocks
Seafood stock, like bone broth, is a unique mix of of seemingly strange ingredients, a devotion to wasting nothing, and a rich result. Packed with umami, seafood stocks are fast to make, use few ingredients, and those ingredients are ones that are not only cheap, but would normally be thrown away or disregarded by our modern Western food culture.
Georgian-Spiced Chicken with Sour Cream and Walnuts
Taking inspiration from classic Georgian flavors and ingredients, this is a tender chicken dish in a creamy, aromatic sour cream sauce that has complexity and nuance like nothing I’ve ever tasted.
Come Fry with Me: A Defense of Deep-Fried Food and a Recipe for Crispy Beer-Battered Chicken Strips
Although associated with health risks and low-class eats, there’s nothing that can rival the crispy outside, juicy inside, and intense flavors frying offers.
Grilled Chicken Legs with Basil and Mozzarella
This recipe is all about highlighting the natural flavors of really good ingredients. Good olive oil, fresh lemon juice, and the essential oils of freshly chopped herbs infuse the chicken legs, which are then grilled, topped with fresh basil leaves and mozzarella, and finished off quickly in the broiler. Easy, delicious, and a perfect summer recipe that won’t heat up your kitchen!
Seasonal Minestrone
Celebrate the freshness of seasonal herbs and produce with this simple, flexible recipe! The acidity from the wine and the fresh, subtle flavors of the herbs gives it a real depth of flavor and the lightness of the final dish make it appetizing even in hot weather.
