Baked Creole Tetrazzini
There are a few recipes throughout my life that stick out in my mind, and my Auntie Nae’s special recipe for her spicy Creole tetrazzini is definitely one. I finally recreated the recipe for my new cookbook “We Fancy: Simple Recipes to Make the Everyday Special” (S&S/Simon Element, 2026). At least I think I did? She’d make her noodles so peppery and creamy, and here, I try to keep in that same spicy spirit with not only a generous bit of black pepper, but also Creole seasoning and a little bit of cayenne, too. If you’re scared, don’t be: The cream cheese helps temper some of that heat. My favorite thing about this recipe is that I’ve spent years on a winding, wondrous journey trying to figure out how to recreate it from memory. If you like, toss ½ pound cubed chicken or sliced mushrooms into the pot with the sizzling butter and spices and cook until browned, or, for color, fold in ½ pound halved grape or cherry tomatoes right before sending everything into the oven.
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