Nobody cares that the Thanksgiving turkey is dry and the mashed potatoes are lumpy when you’ve got a gravy this rich and nuanced to pour over them.
This Louisiana inspired chicken and rice casserole adds a little jazz to the standard casserole list. I love having the flavors of jambalaya in a make-ahead, buffet-friendly version.
No Southern food spread of any kind—funeral, baby shower, wedding party, holiday celebration, or tailgate—would be complete without a tray of stuffed eggs.
The same way I save the chicken carcass after a chicken dinner to make stock, I save lobster shells all summer long and turn them into broth. You can do this with shrimp shells, too. What do the shells add to the broth? A beautiful brininess. It’s the essence of the sea.
Chef Chris Prosperi knows his way around a potato. His latest recipe is a “mash up” of a loaded baked potato and smashed potatoes. You can take them as far as you’d like. Smash a little for lumpy potatoes or keep at it, cooking and scrapping, for a smoother, creamier mash.