A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes.
Things get a little salty down in the bayou…
Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups’ Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts — form the backbone of this book.
Taking readers from the backcountry to the bayou, Toups shows how to make:
A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken.
Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything.
Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how — and what it means — to cook Cajun food today.
Let’s get something straight before we dive in—I’m fully aware that panzanella literally means “bread salad.” But I’m also fully aware that bread comes in mannnyyy different shapes and sizes, and that bread stuffed with something is almost always better than unstuffed bread. Hence, my intense desire to swap out the traditional stale bread in a panzanella salad for crispy deep-fried dumplings. The dumplings start crispy and chewy, but after a few minutes of swimming with soy- and chili-marinated tomatoes and cucumbers, they soak up some extra flavor, adding a bit of textural contrast to the dish. This is the perfect low-lift dinner for when you want to feel like you’ve made some effort without actually making a ton of effort.
Trader Joe’s veggie Thai-style pot stickers inspired this creation, but you’re welcome to use your favorite brand to get the job done. Pot stickers are traditionally pan-fried, but I deep-fried these because I wanted them to have a little bit of extra integrity and be able to take the place of a sturdy crouton. I know deep frying isn’t always convenient, especially in the summer months, so feel free to pan fry the pot stickers, or even pop them in the air fryer if need be. Whatever works for you!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the dumplings will continue to soften as they sit, so the sooner you eat them, the better they’ll be.
Make mealtime easy and delicious with one-dish recipes from Betty Crocker!
From a hearty casserole to a sizzling stir-fry, one-dish meals are the ultimate fix-it-and-forget-it solution for busy cooks on the go. This book packs flavor and convenience into more than 300 all-in-one recipes that will help you put variety on the menu every day of the week. You’ll find a whole range of tempting soups, stews, salads, pizzas, foil-packet dishes and more to explore. With tantalizing choices like Pizza Alfredo, Tuna Twist Casserole and Spicy Black Bean Barbecue Chili to choose from, who needs sides? And you’ll save energy on shopping, prepping and cleanup, too. Home cooking has never been so stress-free.
Make Chicken Pot Pie and other classic dishes, or try new favorites like Greek Pita Pizzas
Pick up valuable recipe tips, from cooking and shopping how-to’s to do-aheads, substitutions, serve-with ideas and storage advice.
Make the most of slow-cooker options and grilling recipes to put great food on the table year-round.
Looking for inspiration? Check out handy recipe lists for kid-friendly, potluck, brunch and casual entertaining ideas.
Some recipes just remind you of traditional homestyle cooking. For me, chicken and dumplings is one of them. With juicy pieces of chicken, fresh vegetables and little clouds of dumpling dough, every spoonful of this soup takes me back to visits at my grandma’s house.
This classic version is, without a doubt, the best chicken and dumplings recipe. It’s chock-full of everything you want (and need) in a delicious homemade soup recipe and is made the old-fashioned way: low and slow. Busy weeknight? Opt for this quick chicken and dumplings made with frozen biscuits. This recipe is for those slow, chilly weekends when you want something simmering away on the stovetop while you curl up in a blanket with your favorite book or movie.
What are chicken and dumplings?
Chicken and dumplings is a comforting chicken soup topped with uncooked dumplings that puff up as they cook in the simmering liquid. Depending on where you live, the chicken and dumpling soup base might be thin and brothy or have a thick, creamy consistency like gravy. The soup almost always contains chicken and vegetables, but the dumplings vary from fluffy, drop-style dumplings to thin, noodle-like or biscuity dumplings.
What are the different types of dumplings?
There are three main types of dumplings used in chicken and dumplings recipes:
Drop-style dumplings: These dumplings are made with a leavening agent like baking powder to help the dough puff up into soft, pillowy bites. The dough is scooped directly from the bowl and dropped onto the surface of the hot soup, where it steams to a somewhat spongey texture. This is the type of dumpling we use in this recipe.
Rolled dumplings: These dumplings are made with lard or shortening. The dough is rolled out and cut into strips or irregular pieces (as seen in Dolly Parton’s chicken and dumplings). They simmer in the soup, giving them a slight chew and the appearance of thick-cut noodles.
Biscuit-style dumplings: These dumplings are made with biscuit dough (like 2-ingredient biscuits or store-bought biscuits). The dough is rolled and cut into large or small biscuits, which steam like drop biscuits when placed onto the soup’s surface. Biscuit dumplings have more structure than drop dumplings, so they’re firmer and less airy.
Chicken and Dumplings Ingredients
Chicken: The best chicken and dumpling soup is made with whole chicken for a nice mix of white and dark meat. You can substitute bone-in chicken pieces, but we don’t recommend boneless chicken. The bones add a ton of flavor and ensure the chicken stays ultra-moist and juicy.
Flour: Dredging the chicken in flour helps it brown as it sears in the pan. Flour also thickens the soup while it simmers.
Chicken stock and heavy cream: This combination forms the flavorful base of chicken dumpling soup. The chicken stock is savory, and the cream adds richness and body. You can use your favorite store-bought brand of chicken stock or homemade chicken stock—your choice.
White wine: Wine adds depth to the soup. Choose a crisp white wine with nice acidity, like a pinot grigio or sauvignon blanc. To omit the wine, swap in apple cider instead (as we do in this apple cider chicken ‘n’ dumplings recipe).
Aromatics and seasonings: This easy chicken and dumpling soup uses a traditional mirepoix of carrots, celery and onions, plus a little garlic. Bay leaves and whole peppercorns season the broth, and fresh herbs like parsley and thyme finish the dish with a punch of color and freshness. Finally, sugar counters the acidity of the wine and balances the soup’s savory flavors.
Homemade drop dumplings: Like most recipes with drop dumplings, our dumpling dough consists of flour, baking powder, salt, melted butter and milk. The dough comes together in about a minute with very little mixing.
MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes!
With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find:
• 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal • Cut-specific guidance on buying, prepping, storing, cooking, and more • Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations • Need-to-know techniques, from smoking and grilling to braising and curing
Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup!
So, don’t just go to the butcher—become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.
Book Reviews by the Reluctant Retiree 