When Paul Prudhomme’s first cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, came out, I think I made every last one of his gumbos in the span of a few weeks. To this day, his are the recipes I always refer to when I make gumbo. More often than not, however, I don’t have time to make ultra traditional, slow-cooking gumbo, so I’ve adapted my own quicker—and often lighter—versions that take a fraction of the time but still pack loads of soulful flavor. Served over rice with ice-cold beer, it’s all the excuse you need to throw a block party.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.