Sometimes the simplest meals are the ones we crave most. For us, it's the smash burger - a crispy-edged, juicy classic that's easy to make, endlessly satisfying, and always brings people together. Plus it screams summertime. Here's how we make ours.

Bring a taste of Louisiana to your table with Bobby’s Sea Bass & Shrimp Gumbo, a comforting recipe inspired by family traditions and time spent in his grandparents’ kitchen. This approachable seafood version delivers rich, bold flavors without the traditional roux, making it a delicious dish to enjoy any time of year.

Inspiration Bobby and Matt have always shared a love of Mexican food, and this chicken enchilada recipe has become a favorite at our table. Rich, comforting, and endlessly crowd-pleasing, it strikes the perfect balance between weeknight simplicity and casual entertaining. The creamy chicken filling, green chilies, and generous layer of melted cheese make it the sort of dish that disappears quickly and is requested often. Adapted from Courtney's Chicken Enchilada Casserole,

Inspiration This savory pie is something to make instead of a quiche or tomato pie (which we will share in the future). Bobby’s mother made a similar recipe and it was a huge hit! Ideal serving moment Breakfast, Brunch or Lunch entertaining. Great for groups. Serve with a crispy green salad and crisp white wine. During summer months you can serve cold/room temp and in cooler weather serve hot! YUM! Recipe details Serves: 4-6 portions Inspired by Barbara Dugazon Graham’s Reci

Inspiration GUMBO GUMBO GUMBO Truly one of our all time favorites… Chicken and Sausage GUMBO I remember all the trips going to Baton Rouge, Louisiana to see my grandparents over the years. My grandfather, Bainbridge Dugazon always had a pot of gumbo on the stove when we arrived. The gumbo was shared with family and friends over a meal of crusty french bread, lots of butter and a crispy green salad. Oh and don’t forget your favorite hot sauce… Tabasco, Louisiana or Crystal…

Inspiration There is nothing quite like Crawfish Etoufee… and Bobby’s Grandfather, Bainbridge Dugazon could make a mean one. As a "smothered" dish, it reflects the Cajun, Creole, and French influence on Louisiana cuisine, served over rice with crusty french bread. It’s truly a Louisiana classic. Ideal Serving Moment This can now be enjoyed anytime of the year given that you can use frozen crawfish tails. However, crawfish season runs from November through mid July so can

Inspiration There’s something deeply comforting about onion soup. Bobby has always had a love for French Onion Soup. Growing up no matter where they traveled in the US or abroad, if French Onion Soup was on the menu he would order it. This is a less fancy recipe but one that hits all of the notes of a truly great onion soup! Plus it does not hurt when served in a beautiful soup tureen. Ideal Serving Moment This is incredible anytime of the year, but perfect for a cold w