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...
Author: Paul Prudhomme
Beef Kidney Stew
Author: Jacques Pepin
Moussaka
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....
Author: Amanda Hesser
Baked fish with clam stuffing
Author: Craig Claiborne And Pierre Franey
Salt Baked Snapper with Ice Wine Nage
Author: Dana Bowen
Paupiettes De Sole Au Vermouth (Rolled Sole Fillets In Vermouth Sauce)
Author: Craig Claiborne And Pierre Franey
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...
Author: Suzanne Lenzer
Eggs in Purgatory
Author: Christine Muhlke
Squid Stuffed With Shrimp Mousse
Author: Craig Claiborne