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
This recipe for moussaka is adapted from one found in David Rosengarten's book "Taste" which includes an entire section devoted to the classic Greek casserole. In the book, Mr. Rosengarten claims that...
Author: Amanda Hesser
Author: Jacques Pepin
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
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
Author: Christine Muhlke
Author: Craig Claiborne