In the early days of my father’s career, he was based in New Orleans. It was in The Big Easy that he developed the habit of seasoning many dishes with pepper-packed vinegar. He sprinkled it on beans ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 1 pound andouille sausage, diced 1 clove garlic, minced 1 small onion, chopped 2 large bunches mustard greens, stemmed and chopped ...

You can substitute any dark leafy greens (not salad ones) for the collards. Kale, chard, mustard, dandelion, turnip and beet greens all work. At the end, taste and adjust the amounts of salt, pepper, ...

If dandelion greens are not available, use baby kale, spinach, chard leaves (and stems, diced) or lacinato kale leaves. For variety, add a few radish leaves, carrot tops and beet greens, if fresh and ...