Mole-Style Chili With Black Beans and Andouille
This rich-tasting chili is inspired by Mexican mole. Spicy andouille sausage is a clever replacement for beef.
Spinach Lasagne with Sun-Dried Tomato Sauce
This hearty main dish can be prepared ahead, refrigerated, and baked later.
Legume and Whole Grain Soup
This dish offers a tasty harmony of grains (mostly those that are considered inferior – barley, farro, millet), which have always been the basis of daily nourishment for the masses.
Parmesan has been declared a healthy, safe, easily digested and nutritionally balanced product.
Roasted Turkey Breast with Hazelnuts
Dried fruit is a great source of lipids and proteins and provides highly beneficial polyunsaturated fatty acids.
Chickpea Curry with Coconut and Tamarind
This festive and aromatic curry can be served as a main dish or a side but it should be offered at room temperature to best appreciate the flavors. It is perfect for parties
or large gatherings or great to have on hand for lunches or light meals.
Rosemary and Lemon Cake
Glaze: Sift the confectioners' sugar into a bowl. Add the melted butter to the sugar. Add enough citrus juice, fresh fruit or other flavoring to…
Blood Orange and Almond Cake
To make the syrup: Put the sugar and liquid, along with your preferred flavoring, into a small pan over low heat. Allow the sugar to…
Clean Peanutty Thai Chicken
Our version of Thai chicken is much cleaner, lighter, and healthier than anything I’ve found in all but the very best Asian restaurants in Southern California. We recommend using natural, organic peanut butter.
Soft Polenta and Black Bean Ragoût
As you eat soft polenta right out of the pot, it will slowly solidify. That phenomenon is one of the delightful textural changes you may enjoy in this preparation. An ideal accompaniment is grilled or roast, or even braised, lamb on top, cooked so the juices spill all over the polenta. If you grill or roast the lamb, use about 2 pounds lamb shoulder, rub it with a tablespoon of ground fennel seeds, salt, and pepper, and grill slowly (indirectly) or roast slowly (about 300°F) for 3 hours.
Croque-monsieur is the French version of a grilled ham-and- cheese sandwich. This recipe is the traditional croquet monsieur recipe, the closest to the original sandwich served in Parisian cafés in the early 1900s. Today, it’s a popular snack all over France, and the variations are countless. Remember, the better your bread, the better the sandwich.
John Besh’s Shrimp Creole
This Shrimp Creole has Vietnamese influences; it’s spicy and sweet and full of herbs and flavor.
Basic Louisiana Rice
This recipe will work with most long-grain rices, including Popcorn Rice. Save some of the fat skimmed from your chicken stock to perfume the rice with many wonderful flavors.
Stewed Okra and Tomatoes
This classic New Orleans dish combines okra and tomatoes to bring out the best flavors of each.
New Orleans Red Beans and Rice
Time is the key to making successful red beans: they need to cook slowly and well.