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
Author: Jacques Pepin
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Dana Bowen
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