LOUISIAN A BARBECUE D SHRIMP is that sort of magical dish that’s intensely flavorful, quick to cook, and perfect for sharing—all you need to do is spend a few minutes revving at the spice drawer first. Despite the name, the recipe isn’t cooked on a barbecue but simmered straight in a spicy-bright pan sauce. As Toni Tipton-Martin explains in her book Jubilee, drawn from her collection of nearly 400 African American cookbooks, “‘Barbecue shrimp’ is just the name Louisiana Creole cooks assigned to shrimp braised in wine, beer, or a garlic butter sauce.” This one is Toni’s favorite version, based on one from the late model/chef/restaurateur B. Smith.
Sometimes, Toni doesn’t even wait to get the shrimp out of the pan, serving it in the kitchen as an appetizer, right in the skillet it’s cooked in, with lots of hot crusty bread to get every bit of sauce. No more than 10 minutes have passed.
This fragrant brine is rooted in Vivian’s home woods of North Carolina. Pine needles and rosemary are steeped with spices that conjure up those deep woods. And, some would say, evoke the smell of a Thanksgiving-scented candle!
Its November and I’m gearing up for my holiday turkey. I love a brined turkey and cooking with beer, so I combined these elements to create a juicy beer-brined turkey with a Dankful IPA gravy. Dankful IPA has piney hop aromas, so I paired that with juniper berries in the brine to accentuate those flavors.
This dish is ubiquitous in Spain. I ordered it at almost every dive and tapas bar I came across and found it to be universally fantastic. The quantities of oil and booze may seem extravagant, but as this dish vigorously boils into a tasty union, the rich and deliciously flavored sauce becomes as desirable as the shrimp themselves.
Pot au Feu is essentially a beautiful, tender pot-roast that is served in a clear, beef broth studded with vegetables.
BACCALÀ STUFATO CON LATTE | salt cod cooked in milk
English chef Gill Meyer's love of rye flour shows up all over his book Gather, but this recipe, paired with chocolate and fresh bay leaves is deliciously haunting.