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.
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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.
Hooked: Why America Should Eat More Catfish and a Recipe for Them, Southern Fried
Coated in a savory mixture of cornmeal and Cajun spices, deep fried to perfection, catfish is both delicious AND a sustainable option for dinner!
Crispy Salt and Pepper Shrimp
Fried in their shells, these shrimp have an awesome crunch, and the meat inside is super succulent. They’re crave-worthy, and you’ll be hard pressed not to scarf them down like potato chips!
Chicken Wings with Crab-Caramel Glaze
I don’t think I’ve ever had wings that were so juicy on the inside, crispy on the outside, and coated in a more succulent glaze. The crab-caramel glaze is sweet, salty, and just a tiny bit funky—an amazing, fresh new take on your classic wings.
Luscious Lingua: Speaking the Language of Flavor (A Recipe for Beef Tongue Sandwiches)
Seared slices of beef tongue, fresh peppery arugula, and a tangy tarragon sauce between two crusty slices of baguette. I swoon.
