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cooking.nytimes.com
Leah Chase, the chef and owner of Dooky Chase in New Orleans, gave an interview to Matt Lee and Ted Lee of The Times back in 2000 It was about her gumbo, which is brackish and silky and delicious, and for which she offered a recipe Ms
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Get Louisiana Red Beans and Rice Recipe from Food Network
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Sriracha, chile-garlic sauce, gives a kick to deviled eggs, a classic party favorite.
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Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
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Gluten-free cheese crackers are made possible thanks to garbanzo bean flour, Cheddar-Monterey Jack cheese, and butter as the base ingredients.
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Whole wheat couscous, kale, cannellini beans, and almonds make a hearty vegetarian meal even meat-eaters will enjoy.
cooking.nytimes.com
This is an easy but elegant cocktail snack to serve year round, but it’s especially nice during the holiday season as a reward for bearing up with frigid winter weather Essentially, it’s a large buttery cracker, garnished with smoked salmon and cut up like a pizza The pastry rounds may be baked ahead and left at room temperature
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Green beans are quickly steamed to tenderness, then mixed with sweet caramelized shallots, red bell pepper, and toasted almonds.
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A refreshing quinoa salad has lots of healthy ingredients like almond, cranberries, and kale.
cooking.nytimes.com
Mai tai recipes call for a seldom-employed artificial almond syrup called orgeat, or orzata, depending on whether you’re buying the faux-French version or the faux-Italian one The problem is that faux-ness Though orgeat is conceptually tethered to tiki, its twisted history predates tiki’s by a long stretch
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This salad version of elotes, a classic Mexican street food, features grilled corn, Cotija cheese, and cilantro dressed in a chile-lime mayonnaise.
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Baby spinach leaves, chopped cauliflower, toasted almonds and bacon bits are tossed with a creamy, sweet Parmesan dressing.