My newest obsession! Zaalouk, means in Arabic to smash or purée. The eggplant is roasted and then added to tomatoes that have been cooked down into a jam-like consistency. Spiced with cumin, paprika, and a dash of lemon, it is a positively addictive dip served with pita or crackers. But it is also equally delicious as a spread on sandwiches or eaten as a cooked salad. Even if you don’t like eggplant, I’ll bet you’ll love this dish!

This is my take on a barbecue sauce. It’s tangy, but not too sweet, with just a touch of heat as it finishes. It tastes like it’s complicated and has been simmering for hours, but comes together very quickly and can last in your fridge for weeks. It’s super on chicken, but equally good on pork or beef. Our BBQ chicken is a 2-step process. We first grill the chicken to add that nice smoky flavor to the meat, also rendering out the fat and making the skin crispy and beautifully caramelized. The second step is to slather it with our BBQ sauce then finish cooking it in the oven. It’s the best of both worlds with its smoky flavor from the grill, but the barbecue sauce is not burnt. Also, the chicken is perfectly moist and juicy. It’s sure to be a summer hit!

This is a classic Louisiana stew. Every good, Southern girl has her own recipe, and this is my take on it. I like to keep is classic by combing the “Holy Trinity” of green peppers, onions, & celery then sauté them along with okra and Andouille, a spicy Cajun sausage add some tomatoes and stock and pow you have gumbo! This flavor packed base of the stew can be made ahead, and even frozen! Right before serving you just add some beautiful Gulf Coast shrimp, and serve it over fluffy, white rice. Add a dash of hot sauce and a sprinkle of file and voile a gumbo that is sure to warm your stomach and your heart.