• ¼ cup pine nuts, toasted
• ¼ cup chopped fresh mint
• 4 garlic cloves, minced
• 1 teaspoon grated orange zest
• 2 tablespoons extra-virgin olive oil
• 2 onions, chopped fine
• 1 celery rib, minced
• Salt and pepper
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• Pinch red pepper flakes
• ½ cup dry white wine
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
• 2 (8-ounce) bottles clam juice
• ¼ cup golden raisins
• 2 tablespoons capers, rinsed
• 1½ pounds skinless swordfish steaks, 1 to 1 ½ inches thick, cut into 1-inch pieces

Sicilian Fish Stew

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• 1 4-pound chicken
• salt and pepper to taste
• 1 tablespoon cooking oil or butter
• 2 cups chopped yellow onion
• 1 cup chopped celery
• 1 tablespoons chopped garlic
• 1 tablespoon black peppercorns
• 4 bay leaves

Chicken Stock for Soup: Insta-Pot

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• 28-ounce can whole San Marzano tomatoes 
• 2 large yellow onions
• 1 bunch green onions
• 1 green bell pepper
• 1 stalk celery
• 1/4 cup olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried hot red pepper flakes 
• 4 large garlic cloves, finely chopped 
• 2 tablespoons tomato paste
• 1 tablespoon anchovy paste
• 1 roasted red pepper, finely chopped
• 1½ cups dry red wine
• 1 cup seafood stock or bottled clam juice
• 1 cup chicken broth
• salt and pepper to taste
• 3 Louisiana blue crabs, cleaned and halved 
• 18 clams
• 18 mussels
• 1 pound skinless mild Louisiana fin fish
• 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
• 12 scallops
• 1/2 pound cooked Louisiana crawfish tails
• finely chopped flat-leaf parsley and basil, for garnish
• garlic croutons, for serving 

Rouille, for serving (recipe follows)

Rouille

• 4 large cloves garlic
• 1 slice firm white bread, crusts removed
• 1 egg yolk
• ½ cup diced roasted red pepper
• 2 teaspoons lemon juice
• pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
• pinch cayenne pepper
• ¾ to1 cup olive oil
• salt and pepper to taste

Louisiana-Style Cioppino

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• 2 tablespoons extra-virgin olive oil
• 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and diced
• 2 jalapeño chiles, seeded and minced
• 1 medium tomato, coarsely chopped
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 2 teaspoons oregano
• 3 cups chicken stock
• 2 (15--ounce) cans white· beans, drained
• and rinsed
• 1 teaspoon salt
• 4 to 6 tablespoons sour cream
• 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

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•  
• 5 pounds pork shanks, cut osso buco  style (approximately six 2-inch pieces)
• Kosher salt 
•  

SPICE MIX 

• ¼ cup/30 g New Mexico chile powder
• 2 tbsp ancho chile powder 
• 2 tbsp chipotle chile powder 
• 2 tbsp ground cumin 
• 1 tsp ground black pepper 
• 1 tsp ground white pepper 
• 1 tsp cayenne pepper 
•  
• ¼ cup/60 ml canola oil 
• ¼ cup/60 ml olive oil 
• 4 garlic cloves, thinly sliced 
• 2 yellow onions, thinly sliced 
• 2 serrano chiles, thinly sliced 
• 2 bay leaves 
• One 12-oz/360-ml bottle stout beer
• Two 14½-oz/415-g cans diced organic 
• tomatoes, with juice 
• 4 qt/3.8 L organic beef stock 
• 1 cup/200 g dried red beans 
• 1 cup/200 g dried pinto beans 
• 1 cup/200 g dried black beans 
• 1 cup/200 g posole (dried hominy) Tabasco sauce 
• Leaves from 1 small bunch fresh 
• cilantro, chopped 
• 1 bunch scallions, chopped, 
• plus 4 scallions, sliced 
• 2 tomatoes, diced 
• Shredded pepper, Jack cheese, for serving

Slow-Braised Pork Shank Chili

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• ½ cup vegetable oil
• 1 cup all-purpose flour
• 4 quarts water
• 2 or 3 large onions, chopped
• 2 cloves garlic, chopped
• ¼ cup finely chopped parsley
• ½ cup chopped celery
• salt and pepper to taste
• 1 pound sliced okra, fresh or frozen
• 3 pounds boneless skinless chicken, cut into chunks
• 1 pound smoked pork sausage, sliced
• 1 pound crawfish tails (optional)
• hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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• 2 tablespoons olive oil
• 2 cups chopped onion
• ¼ cup chopped garlic
• 8 cups chicken stock, or more as needed
• 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
• salt
• 3 bay leaves
• 2 tablespoons dried oregano, plus more for garnish
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon ground cumin, lightly toasted
• 2 15-ounce cans hominy, white or golden
• 10 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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• 4 tablespoons butter, in all
• 3½ pounds leg quarters
• 2 stalks celery, thinly sliced
• 1 large carrot, sliced
• 1½ cups finely diced onion
• 8 cups chicken stock
• 2 teaspoons chicken base
• hot cooked egg noodles, soft boiled eggs, parsley, for serving

Chicken Noodle Soup

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• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 2 celery stalks, coarsely chopped
• 1 red or green bell pepper, coarsely chopped
• ¼ teaspoon cayenne pepper
• coarse salt
• 1 can (28 ounces) diced tomatoes
• 1½ cups water
• ¾ pound andouille, sliced into ½-inch thick rounds
• 2 cups frozen sliced okra, thawed
• ½ pound large shrimp, peeled and deveined

Shrimp Stew

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