One of the most iconic Vietnamese dishes is the French-inspired bánh mì: a fresh, crispy yet fluffy baguette filled with the most captivating flavours and textures.
When Major Jackson was fresh out of college, he found a Cajun restaurant in Philadelphia that had the best Chicken Big Mamou he’d ever had. When the restaurant closed he tried to recreate the recipe but it never came out quite right. That is, not until one of our producers did some digging and found the original recipe for him.
When I started dating my now husband, I didn’t cook him anything for like three months besides scrambled eggs and some toast. And so one day I was like, I really like him. I'm gonna show him that I like him and I decided to make him shrimp and grits and collard greens. This recipe for grits is simple and perfect when you want to have good, deeply savory grit. And please, I'm not even wading into the savory versus sweet grit conversation.
Pull out a big heavy stew pot and get some greens going on the back of your stove for wonderful mid-week eating à la Brittany Luse, cultural critic and host of It’s Been A Minute from NPR. Serve on top of Brittany’s Weekend Grits.
This recipe from Nick Leighton and Leah Bonnema–hosts of the hilarious etiquette podcast Were You Raised by Wolves–pretty much sums up everything we look for on our podcast The One Recipe.
It’s a recipe with provenance. It comes from Cathy Burgett, a cooking instructor at the legendary Tante Marie Cooking School in San Francisco where, while he was still in High School, Nick took evening and weekend classes. It’s a simple, and adaptable recipe, as Leah learned, when she swapped in blueberries for the cranberries. And it yields a sneakily fancy result because, according to Nick, everything feels more fancy when it’s upside down.
These are so over-the-top fantastical. I already told you unironically that sandwiches are my favorite food, and this right here is why. This Italian sub is soft and melty and rich and saucy and toasty. It is gorgeous to look at. It smells divine. You know instantly you are about to be a delighted eater. I want these on football days with giant piles of salty chips and freezing ice-cold Shiner beer. Voilà! Perfect game-day food.
These little cornmeal pancakes are a Southern classic with a California twist. The lore is that they once were made on the blade of a garden hoe over an open fire. They’re heavier than crepes but still fluffy. Hoecakes are versatile with both salty and sweet toppings; try them as appetizers with salty smoked salmon or as full-size pancakes with syrup.
Celebration IPA season is a magical time at the brewery as we toast the start of the holiday season. Celebration IPA is layered with citrus and rich sweet malt notes which pair nicely with the bitterness of the chocolate and accentuates the citrus zest in the crust. The ginger adds a little punch to tie it all together.
INGREDIENTS