The magic of a Creole dish like Shrimp Étouffée is in how the ingredients come together seamlessly. The dark roux that forms when the flour and butter cook together is the backbone of flavor under the spices and the juicy and tender shrimp. Making the roux will take constant whisking, so have all your ingredients prepped and in easy reach before you get started.
For a night when you want to pull out all the stops, Nordic Blu Salmon with a garnish of hackleback sturgeon caviar won’t disappoint. The spring vegetable risotto gives a creamy counterpoint for a dish that brings together different textures and flavors.
A super-fast, super-flavorful squid dish from chef Tim Chatigny, with a refreshing combination of flavors. The squid cooks so quickly, make sure you have everything else ready to go when you're ready to cook the squid.