When you’re short on time but your stomach can’t wait, this recipe is just the ticket. You’ll have this pot of mussels and sambal on the table in a flash.
ACTIVE TIME: 1 HOUR — BAKE TIME: 35 MINUTES — TOTAL TIME: 1 HOUR 35 MINUTES — MAKES ONE 10-INCH PIE
You can use any salmon, swordfish, cod or tuna for this recipe, as capers, fennel, celery and lemon juice are great accompanying flavours for just about all fish. If using tuna, remember it only needs to be seared for a very short amount of time, as you don’t want to overcook and ruin a fine-quality cut.
Carrots, celery, and onion are the base for any good comfort meal. Using rotisserie chicken puts this meal on the table in under thirty minutes!
These are superlative, indoor, make-ahead ribs that yield stunning results, if I must say so myself. You can season them up to 3 days ahead, and if you’d like, you can cover and chill them after steaming and broil them a couple of days later. If you love to grill, glaze and char (after steaming) over medium-high direct heat instead of using the broiler. To simplify the spice rub, omit the mustard powder, MSG, and coriander and leave the other measurements the same.
Oh. My. God. Did I just create the best Thanksgiving dressing ever? Why yes, yes I did. You’re welcome. I got all the flavors of classic dressing (that’s stuffing to you Northerners)—onion, celery, sage—and suspended them in a creamy one-pan cornbread. With this recipe, I’ve saved you the step of baking a whole loaf of cornbread just to crumble into a side dish. Anything I can do to make your home cooking easier and tastier, I’ll do. This just saved you a whole lotta time on Thanksgiving and it’s gonna get you a whole lotta praise.
Moules frites are easily one of my favorite things to order at a seafood restaurant. If you eat a dish like this outdoors in the summertime, ideally with your feet in the sand or resting gently on the grass, you will remember it forever. Don’t be afraid to work with mussels—they take a little while to clean, but they cook in minutes and are very inexpensive.
A good vegetable stock is an important ingredient to have on hand, but supermarket offerings don’t taste like vegetables, and traditional homemade versions are expensive and time-consuming to make. In our recipe, we grind a selection of fresh vegetables, salt, and savory ingredients to a paste that we can store in the freezer and reconstitute as needed. Leeks provide good allium flavor, and a small amount of freeze-dried onions support the fresh flavor of the leeks. Tomato paste and soy sauce provide an ultimate boost.
This recipe for the Louisiana classic dish serves 10 on a Monday night in New Orleans, or anywhere and anytime lovers of New Orleans gather.