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Recipes
Chili Crisp Salmon Benedict
Trade the more conventional Canadian bacon for a tin of smoked salmon for an unorthodox, flavorful take on the beloved brunch dish.

Recipes
Bananas Foster Rum Cake
Alon Shaya shares this decadent bananas foster rum cake recipe that he and his family enjoy to celebrate Réveillon in New Orleans.

Recipes
Stuffed Crab Shells
Alon Shaya makes this recipe for savory, rich stuffed crab shells with a cheese sauce that is shared across their New Orleans table for Réveillon.

Recipes
Alon Shaya’s Oyster Dressing
Alon Shaya shares this recipe for oyster dressing for a crisp and savory side for their New Orleans Réveillon feast.

Recipes
Little Gem Lettuces with Roasted Mushrooms
Alon Shaya shares this recipe for little gem lettuces with roasted mushrooms for a crisp and savory side for their Réveillon feast.

Recipes
Lump Crab, Spinach, and Artichoke Dip
This crab dip is a crowd-pleaser; putting out this bubbling cassoulet of spinach, artichoke, and crab dip says “let’s celebrate."

Drinks
Campfire Mule
Utilizing Bend & Steal Whiskey, this campfire mule combines maple syrup with crisp ginger beer all topped with a smoky, gooey marshmallow.

Recipes
Pickled Shrimp Salad with Asian Pears, Butter Beans, and Peanuts
Enjoy this delectable pickled shrimp salad recipe from Nicole Cabrerea.

Recipes
Crab Rice with Alavar and Cucumber
Nicole's recipe for crab rice with alavar and cucumber is deliciously nourishing and refreshing-- a fantastic meal.

Recipes
Kelewele Plantains
A concoction of cayenne pepper, lemon juice, and chopped ginger atop an iconic South American cuisine. This is not only an easy recipe to make but can be ready in just under an hour. Serve warm and golden-brown.