Traditional

Apple Chestnut Stuffing

This stuffing is delicious: made with rich challah bread and loaded with sweet chestnuts, tart apples, and fresh herbs.

Gumbo Z'herbes

Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.

Heirloon Tomato Cornbread

This cornbread, topped with sliced heirloom tomatoes and sharp cheddar cheese, is decidedly out of the ordinary.

Lake Charles Dirty Rice

Dirty rice, made with ground pork and chicken livers, is a staple of Cajun cooking. This version is deeply flavored and delicious!

Perfect Mashed Potatoes

The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes. 

Shaker Lemon Pie

First made in Shaker communities, Shaker lemon pies use the entire lemon. This makes Meyer lemons, which are sweeter, less acidic and have thinner skins, the perfect lemon for this pie. If you enjoy candied citrus peels and the lingering bitterness of lemons, you will love this pie! Keep in mind, the lemons need to macerate for 24 hours, so plan ahead.

Sweet and Sour Balsamic-Glazed Spareribs

The cooking method here (slow-cooking at a low temperature followed by a quick bake at a high temperature) makes for crispy, sticky, sweet and tangy, good old-fashioned ribs.