Traditional oyster stew was one of my dad’s favorites, and he used to make it all the time, especially when we visited my sister in Biloxi, Mississippi, where we could get really fresh oysters. Taking a cue from oysters Rockefeller, another hallmark dish from Antoine’s Restaurant in New Orleans, I brighten my version with fresh spinach. And, to achieve the same smooth, creamy texture with less fat, I blend potatoes with just a touch of heavy cream to make the broth. Taste for seasoning and add more salt and pepper, if desired. This soup should be served hot as soon as it’s done, lest the oysters continue to cook in the broth.
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.