The engagin' cajun

Article Abstract:

Emeril Lagasse learned cajun cooking after moving from Fall River, MA, to New Orleans, LA. Six of his recipes are presented, including crab and corn bisque, veal shanks with garlic mashed potatoes and sweet-potato pecan pie.

Author: O'Neill, Molly
Publisher: The New York Times Company
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1993
Biography, Cookery, Cajun, Cajun cooking, Lagasse, Emeril

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A summer drizzle

Article Abstract:

Infused oils can be used on summer salads and on chicken and seafood dishes. Eight recipes are presented, including basil oil and lemon-and-parsley oil.

Author: O'Neill, Molly
Publisher: The New York Times Company
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 1993
Cooking, Edible fats and oils, Salads, Cookery (Chicken), Chicken (Meat), Oils and fats, Edible

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A cut above

Article Abstract:

The importance of knives and cleavers which are used as cooks' tools is discussed. Chinese recipes serving six people are included.

Author: O'Neill, Molly
Publisher: The New York Times Company
Publication Name: The New York Times Magazine
Subject: General interest
ISSN: 0028-7822
Year: 2000
Knives, Cookery, Chinese, Chinese cooking

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Subjects list: Recipes and menus, Usage
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