This dish is Louisiana all the way. Crawfish are eaten in other states, to be sure, but no one is as passionate about these crustaceans as are Louisianans. And rightfully so; the state is responsible for producing more than 80 percent of the world’s crawfish! Crawfish look like tiny, clawless lobsters, and though they are not directly related, their taste is similar. The lobster stock in the rich, creamy sauce enhances that similarity. Sweet trout fillets get an old-fashioned cornmeal crust and are panfried to a light golden brown before being set down on a pool of the pink sauce.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.