Monday, September 1, 2014
Inquirer Daily News
Savor the patient pleasure of stews
Posted on Thu, Mar 07, 2013
The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. He was heating oil in a large cast-iron skillet, and when he saw me, he invited me over to watch him fix gumbo.
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