Louisiana, and in particular the city of New Orleans, is known for its amazing food. One technique that the local chefs there have mastered is blackening, a method by which a piece of chicken, fish, or steak is coated in a peppery crust and quickly cooked over very high heat to—well—blacken the exterior. The Louisiana burger applies this method to a burger. (If you don’t want to take it all the way to black, you can do something called “bronzing,” which follows the same principle as blackening but does so to a lesser degree of darkness.) Blackening is best done in a cast-iron pan. I based the condiment for this burger on the classic New Orleans rémoulade sauce; it incorporates so many of the things that I use on my burgers—such as mustard, hot sauce, mayonnaise, and pickles (sour cornichons, here)—into one delicious spread.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.