Lagniappe Rolls with Poirier’s Butter Recipe
“Lagniappe” means “a little something extra,” and these yeast rolls deliver just that.
Feel free to sub tangerines for fresh satsumas in this fizzy cocktail.
These irresistible seafood bites don’t require breading, as the sticky ground shrimp binds the ingredients together for frying.
The ideal thickness for achieving a dark, delicious sear without overcooking the interior of a New York strip or rib-eye steak is 1½ inches.
This bright condiments work wells with skillet steak, roasted chicken, and vegetables like cauliflower.
Italian-Style Salsa Verde Recipe
Serve with a baguette to transform this sauce into a delicious appetizer.
Flavorful fries cooked in tallow (rendered beef fat) are definitely worth the extra effort.
Lard was once the gold standard for baking in America. Chef Anya Fernald brings it back with this delicious pound cake.
Chef Anya Fernald cooks the brisket in such a way that it’s tender, yet still firm enough to be sliced.
