Po’ boy sandwiches are found all along the Gulf Coast and are a New Orleans tradition. There are various tales about the origin of the name: that it’s a slang version of “poor boy” and the sandwich used to be an inexpensive, yet filling meal; that the sandwich was given out to streetcar workers on strike, who were essentially poor boys; or that it is a bastardized version of the French “pour boire.” This last theory holds that the sandwich was a sort of olive branch that men would bring home after a night of drinking and carousing around town. Whatever the name’s origin, it is an excellent sandwich. Although one can find roast beef and gravy po’ boys or fried potato and gravy po’ boys, possibly the most popular version of this iconic Louisiana treat is fried seafood po’ boys made with shrimp and oysters from the Gulf. The key to light and crispy fried food is to use the right oil. Peanut oil is a great choice for frying: it has a mild, pleasant flavor; does not take on the tastes of foods as readily as other oils do; and has a smoke point of about 450°F, meaning you can safely heat it to a very high temperature.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.