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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

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

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. In the book, Mr. Rosengarten claims that...

Author: Amanda Hesser

Squid Stuffed With Shrimp Mousse

Author: Craig Claiborne

Eggs in Purgatory

Author: Christine Muhlke