Recipes

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Louisiana cooking, written down. Every recipe is built around a Brass Line blend.

Chicken

Creole Smothered Chicken

Bone-in thighs braised down in onion gravy until the fork gives up.

Chicken

Buttermilk soak, seasoned dredge, shatteringly crisp skin.

Chicken

One bird, butter under the skin, a lacquered mahogany finish.

Chicken

One pot, brown rice bottom, the whole house smells like Sunday.

Chicken

Charred edges, juicy centers, ten minutes of hands-on work.

Chicken

A dark-roux stew of chicken and vegetables, spooned over rice.