5,282 sald recipes

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Grilled lobster and shrimp skewers piled over a cool watermelon, cucumber, and jalapeño salsa, with charred bell peppers, asparagus, leeks, and sweet corn alongside. A bold summer surf-and-grill plate.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Venison pizza on homemade buttermilk honey dough with crumbled ground venison, cheese, onions, and herbs. A hunter's take on pizza night from scratch.

Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Rich wild duck gumbo built on a dark roux with smoked sausage, the holy trinity, stewed tomatoes, and cayenne heat. Ladle it over rice for a true Louisiana supper.

Iowa chops stuffed with brandy-soaked apricots, pecans, currants, orange zest, and fennel. Seared, baked, and finished with flambeed brandy for a tableside showstopper.

Pineapple carrot coffee ring with whole wheat flour, bran, sunflower seeds, raisins, and crushed pineapple bound by yeast and honey. A hearty, nutritious ring loaf for breakfast or brunch.

Overton's seafood gumbo is the real Louisiana deal: homemade seafood stock, slow-cooked okra, the holy trinity, a dark roux, then pounds of shrimp, crab, and oysters. Served over rice with file at the table.

Chicken, broccoli rabe, and feta piled over garlic-rubbed toast. A bright, high-protein skillet where bitter rapini, briny feta, and juicy cherry tomatoes balance on crisp whole wheat bread.

Gluten-free quinoa jambalaya built on a whole-wheat flour roux, crushed tomatoes, bell pepper, and celery. A lighter Louisiana-inspired one-pot with optional shrimp.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Pumpkin pie with a tangy sour cream and lemon topping baked right on, finished with chopped pecans. A twist on classic pumpkin pie with bright citrus flavor cutting through the warm spices.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Vegan pesto tofu manicotti: shells stuffed with mashed soft tofu, basil pesto, scallions, peppers, and mushrooms. Topped with marinara and shredded soy mozzarella, baked until bubbly. Plant-based dinner-party comfort food.