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Explore 1456 recipes, 23 articles, 3 galleries, 400 videos, and more

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Shrimp and Crab Gumbo

Ingredients
  • 2 pounds medium shrimp
  • 8 ounces turkey sausage, casing removed
  • 2 medium onions, minced
  • 2 medium green bell peppers, cored and seeded, cut into 1/4-inch dice
  • 1 pound okra, cut widthwise into quarters
  • 2 jalapeno peppers, ribs and seeds removed, minced
  • 1/4 teaspoon gumbo file
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons finely chopped fresh thyme
  • 3/4 cup Dark Roux
  • 6 cups Shrimp Stock
  • 3/4 cup chopped canned peeled tomatoes
  • 6 blue crabs, (6 to 8 ounces each), optional
  • 1 pound jumbo lump crabmeat, picked over for shells
  • 3 tablespoons chopped fresh flat-leaf parsley
  • Dirty Rice
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Potato Salad with Sour Cream and Scallions

Time:1 hour 30 mins
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Leeks with Mustard Vinaigrette

Ingredients
  • 6 leeks (about 2 1/2 pounds), roots and all but 1 inch of green tops trimmed, halved lengthwise and washed well
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red-wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh basil
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
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Lentil and Bulgur Salad

Time:45 mins
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Cider Glaze, Apple Chips, and Crystallized Ginger

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Tortellini en Brodo

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Curried Tofu

Time:15 mins
Ingredients
  • 1 container (14 ounces) firm or extra-firm tofu, drained
  • 2 tablespoons vegetable oil
  • 1 small onion, halved and thinly sliced
  • 1 tablespoon curry powder
  • Coarse salt and ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup lite coconut milk
  • 1 box (10 ounces) frozen green beans, defrosted
  • 4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups)
  • Cooked white rice, for serving (optional)
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Fingerling Potatoes and Goat Cheese Fondue

Ingredients
  • 2 pounds fingerling potatoes (30 to 40)
  • 1 teaspoon salt
  • 8 ounces soft goat cheese, room temperature
  • 1 cup nonfat buttermilk
  • 1/2 teaspoon coarsely ground black pepper
  • 1 bunch of chives, finely chopped
  • 3 tablespoons finely chopped fresh thyme leaves
  • 3 tablespoons finely chopped fresh tarragon leaves
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Chervil, for garnish
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Tagliatelle with Prosciutto and Asparagus

Ingredients
  • 1 pound Fresh Pasta, made through Step 5 in recipe
  • All-purpose flour, for dusting
  • 1 pound asparagus, trimmed
  • 1 tablespoon salt
  • 1 teaspoon olive oil
  • 4 ounces prosciutto, or ham, cut into pieces
  • 2 tablespoons fresh sage leaves, thinly sliced
  • 2 1/2 cups heavy cream
  • 1/4 teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 2 ounces Parmesan cheese (optional)
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Peach Melba

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