Southern Shrimp and Grits

Shrimp and grits is a southern classic that can vary from state, county, and family tradition.  Cammy makes this dish for her family for Easter and...

Corned Beef Pot au Feu

Here's my take on corned beef and cabbage. I add a few broiled soup bones to enrich the broth, and cook the vegetables after the beef to ensure the...

Chili Oil Three Ways

There are so many amazing ways to enjoy chilies. You can have them fresh or fried, ground or whole, flakes or powder. And they're delicious in a wi...

Vermouth-Braised Short Ribs

Both red vermouth and bits of dried fruit bring a jammy sweetness to this braise. Savory spices like bay leaves and white pepper balance the sugar,...

No-Smoker Pastrami

I’m fortunate to live in Brooklyn, with easy access to some of the best pastrami (and Montreal smoked meat) around. But I got an unexpected briske...

Baharat Smashed Potatoes

Plain and simple, smashed potatoes are the best potatoes. Combining the best aspects of all preparations, you boil baby potatoes for the creaminess...

Mocha Brownies

Nut lovers will appreciate these chunky brownies that get extra depth from ground coffee and black pepper. Dried apricots add a surprising tang...

Chili Noir

Inspired by Salsa Macha and Chili Crisp, Chili Noir is the La Boîte version.   It’s full of the nutty aroma of toasted sesame, perfectly golden-cri...

Glazed Lamb Ribs

This recipe from chef Eli Buli of Bustan pairs roasted and braised lamb ribs with a rich pomegranate sauce. A refreshing salad of pickles and herbs...

Chopped Chicken Shawarma Salad

This recipe from reader Karen Tedesco is a light and flavor-packed take on streetside chicken shawarma. "Those big, bold spicy flavors — I’m kind o...