Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes
Sample Recipes from Tom Fitzmorris's New Orleans Food: More Than 225 of the City's Best Recipes
Next to the Holy Grail, the most difficult thing in the world to find is a recipe from a restaurant that is no longer in business....
When I was growing up, my mother made gumbo every week, usually twice—chicken-filé gumbo on Wednesdays and seafood-okra gumb...
This is my favorite style of gumbo. I’ve enjoyed it literally all my life, as it is basically my mother’s recipe, a regular p...
Etouffée means “smothered,” and that’s the idea. It’s not a long-cooked stew. My mother’s version of...
It’s gospel, as far as I’m concerned: No catfish you ever make will ever be as good as catfish rolled in cornmeal and deep-fr...
Hush puppies are essential to Fried Catfish (see recipe), and they’re good with any other seafood platter, too. You make them espec...