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Chicken and Sausage Gumbo

This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white...

Author: Paul Prudhomme

Beef Kidney Stew

Author: Jacques Pepin

Baked fish with clam stuffing

Author: Craig Claiborne And Pierre Franey

Squid Stuffed With Shrimp Mousse

Author: Craig Claiborne

Tamales

A couple of things to consider when making tamales, a staple at Christmas time in Mexican households and for special occasions. First, think of assembling tamales like making crepes: The first one or two...

Author: Suzanne Lenzer