What's for dinner? A big ol' heap of Louisiana, in the form of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce while you sip a cold beer is pretty...
Author: Andrea Albin
Author: Virginia Burke
Author: Lynne Gigliotti
Author: Pat Neely
Author: Gianni Scappin
For a bonus do-ahead, peel the potatoes the day before, place them in a bowl of water, and refrigerate to prevent browning.
Author: Molly Stevens
Author: Cook St. Helena
Author: Sara Jenkins
Author: Ruth Cousineau
This time-honored example of kitchen thrift is ready when you are. Leftover Roast Chicken Stock, have it simmering away while you tend to another meal or are puttering around on a Saturday morning.
Author: Kay Chun
Author: Melissa Roberts
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will...
Author: Andrea Reusing
This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.
Author: Chef Seamus Mullen
Author: Robb Walsh
Author: Elena Faita-Venditelli