Celebrate the flavors of the Bayou State with these timeless Louisiana dishes locals swear by and visitors never forget.

This comforting, not-so-authentic paella is my mum's speciality – with chicken, seafood and perfect socarrat. Sunshine optional, crispy bottom guaranteed.

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At $5,000+ per kilogram, or about $11 per gram, it’s the spice that can make a thousand-sheet paella whisper “luxury”. Its flavor – flowery, honeyed – lifts dishes from mundane to majestic.

In a small bowl, crumble the saffron in 1/2 cup of the warm water and let stand for 10 minutes. Meanwhile, heat the olive oil in a very large, deep sauté pan.

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Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice. Meanwhile, in the large pot, heat the remaining 1/4 ...

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The K-Mini is a slender Keurig machine that excels at its one function of brewing pod coffee. Its power cord storage makes it extra portable, while its one-cup reservoir saves space where it matters.