Mardi Gras

Tanya Holland gives us Southern comfort food with Big Easy flair. That’s what we think of these perfectly spiced shrimp swimming in a slightly spicy sauce with ample cheesy grits to soak it all up.

Happy National French Toast Day! This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s the best way to celebrate, we think.

Cookie dough that can be made in advance and then sliced and baked whenever you want? And they taste like Key lime pie? Yes, please!

Here’s a sweet little recipe for Pibil-style ribs–less work than a traditional full pig but with all of the taste. Roll up your sleeves and pass the napkins!

Juicy pork chops are a perennial favorite around here. Smother ’em in a creamy, Creole, caramelized onion gravy… oh my lord.

A richly warming, comforting combination of earthy spices and smoky chicken. Comes together easily and brings everyone to the table.

A pretty quick simmer turns field peas and snap beans into a pot full of Southern perfection. The pot liquor that you end up with is tasty as heck, too.

Creole seasoning, hot sauce, beer and a squeeze of lemon makes a skillet full of shrimp sing. Scooped up with garlic toast, it doesn’t get any better.

A sweet umami upgrade to game day wings. Sweet and spicy, crispy and juicy, these little beauties have it all.

A terrific snack, appie, or side dish, that nearly everyone will devour. Crispy fried vegetables dipped in your choice of sauce? Yes, please!