What makes this sandwich particularly special is the chile oil, and for this we must give credit where it is due. Many years ago, Sisha worked with a talented chef named Neil Swidler. An Arizona native later working in New Orleans, Neil made this strikingly beautiful and fiery oil and shared the recipe with Sisha, who will be forever grateful. This sandwich, our homage to a New Orleans classic, is our way of saying thanks. The chiles, by the way, can be found in Whole Foods and specialty markets, as well as in Mexican bodegas everywhere.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.