The secret to this classic Creole dish is in the sauce. Remoulade is a tangy mayonnaise-based sauce—flavored with mustard, horseradish, vinegar, chili sauce and scallions—that pairs beautifully with seafood. buff.ly/3ytWB6r

Finally a kitchen makeover show for…. Thank you @eater Ellen Bennett is a huge star. Thank you to everyone at Intuitive Content for making this awesome show. Tune in tonight on @tastemade www.eater.com/241563…

This noodle dish takes advantage of that spring bounty and can be eaten for lunch or dinner, hot or cold. The technique and the final product are a perfect combo for anyone who loves Chinese noodle dishes and alliums as much as I do. buff.ly/3QRGlTl

Shore lunches and fish fries are classic Midwestern fare. Staying true to this recipe’s roots, I use Ritz Cracker bread crumbs to coat fresh filets of whitefish. Be sure to serve alongside my homemade tartar sauce and a heaping pile of classic coleslaw. buff.ly/3V5gyJO

Pickle-brined fried chicken three ways – Nashville-style hot chicken, buffalo sauce and dry rubbed with Sichuan peppercorns and cumin. So easy and delicious, you gotta try it! buff.ly/3uvPBSF pic.twitter.com/JIit…