Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor, but crawfish have a short season and aren't readily available in most places....
Author: Vallery Lomas
This speedy, buttery, one-pan meal stars plump, spiced shrimp zipped up with grated fresh ginger, and sweetened with ripe Sungold tomatoes that burst in the skillet. You can use any aromatic spice mix...
Author: Melissa Clark
You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon....
Author: Melissa Clark
For those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method,...
Author: Alison Roman
This full sheet-pan dinner, ready in 30 minutes, couldn't be any smarter or easier. Here, salmon, potatoes and asparagus are all added to the same tray at different points for a one-pan meal that makes...
Author: Millie Peartree
This dish, adapted from Lucy Carvalho, the cookbook author Nik Sharma's grandmother, owes its fragrance and fiery bite to a generous amount of crushed black peppercorns in a velvety gravy. Like many other...
Author: Nik Sharma