The combination of chocolate and chile (a pairing as old as the chocolate-chile drink that the Aztecs called xocolatl) makes these "cookies for grown-ups". Even if they're too intense for tender young palates, the combination of  chocolate richness plus chile heat is a high... Read more

We've got a menu's worth of Thanksgiving recipes, for your dining pleasure. Many of them, while traditional, are just a little bit different, like Kermit Ruffins' Barbecue Smoked Turkey, Cranberry-Jalapeño-Lime Salsa, Day-After-Thanksgiving Turkey & Sausage Gumbo, or Pumpki... Read more

Though not really traditional, pastalaya is a cool variation on jambalaya, with pasta instead of rice. Like jambalaya, it's perfect for tailgaters, parades, potlucks, and any time you want a one-pan meal. The only trick is getting the pasta cooked in minimal liquid, so that... Read more

Located on Magazine Street a couple of blocks above Napoleon, Osteria Lupo showcases Northern Italian cuisine. Here's their recipe for Mushroom Campanelle, a version of mushroom ragu. It's vegetarian, and made with fresh pasta and a variety of fresh mushrooms. "Osteria Lupo... Read more

One of the best things about marinated shrimp (AKA "pickled shrimp" in low country Carolina parlance): what little cooking they require can be done well ahead of mealtime when the kitchen is cool. They're good in the refrigerator for a week, ready to add to salads, pasta, o... Read more

This is a surprisingly simple (& seasonally appropriate!!) way to make ice cream from scratch without an ice cream maker.  All you need is blender, a loaf pan, and a freezer. And you could use a mixer rather than a blender if you prefer.  The churning action in an ice cream... Read more

It's hot outside, so here's a crispy, cool salad full of spicy  fun from Mister Mao. It's very different take on the salad, including fried chickpeas, tamarind chutney, currants, and sunflower seeds along with more traditional crunchy vegetables like carrots, pepper, and ca... Read more

Nothing says NOLA like crawfish! This recipe has tasty crawfish tails (you can use fresh or frozen), crispy air-fried potatoes and a cayenne-cheddar mornay sauce, giving a perfect bite every time. This recipe comes to us from Chef/Owner Brian Landry of Jack Rose, located at... Read more

This recipe has a Portuguese-SE African history, combining European ingredients like olive oil and garlic with fresh prawns and dried chiles native to coastal east Africa. It's Mozambique's national dish. It's not for the faint of pallate. This shrimp piri-piri is hot, cont... Read more

This is recipe with many virtues. Foremost, it hits the spot in this chilly season. For instance: before or after a night parade. It's also fast & easy. It's cheap too, perfect for these inflationary times. Finally, it's adaptable. The version presented here is pretty rusti... Read more