all things food
We’ve teamed up with Zatarain’s® Smoked Sausage to help bring the flavors of a New Orleans Mardi Gras straight to your kitchen. We’re talkin’ recipe ideas starring their Andouille Sausage and Cajun-Style flavors to celebrate the Carnival season.
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We’ve teamed up with Zatarain’s® Smoked Sausage to help bring the flavors of a New Orleans Mardi Gras straight to your kitchen. We’re talkin’ recipe ideas starring their Andouille Sausage and Cajun-Style flavors to celebrate the Carnival season.
When it comes to the seasons, Chef Nini Nguyen says New Orleans has six: “Carnival season is the fifth and crawfish season is the sixth.”
Cookie dough that can be made in advance and then sliced and baked whenever you want? And they taste like Key lime pie? Yes, please!
Here’s a sweet little recipe for Pibil-style ribs–less work than a traditional full pig but with all of the taste. Roll up your sleeves and pass the napkins!
Juicy pork chops are a perennial favorite around here. Smother ’em in a creamy, Creole, caramelized onion gravy… oh my lord.
A richly warming, comforting combination of earthy spices and smoky chicken. Comes together easily and brings everyone to the table.
A pretty quick simmer turns field peas and snap beans into a pot full of Southern perfection. The pot liquor that you end up with is tasty as heck, too.
A sweet umami upgrade to game day wings. Sweet and spicy, crispy and juicy, these little beauties have it all.
A terrific snack, appie, or side dish, that nearly everyone will devour. Crispy fried vegetables dipped in your choice of sauce? Yes, please!
Piles of tender shrimp, smothered in a lush, buttery, spiced sauce that’s perfect for sopping up with bread. Pass the napkins!
For those in the know, Rodney Scott is a barbecue sensation. For those of you who don’t know, allow us to introduce you to his sublime smoked chicken—and tell you how to make it at home.