PAUL PRUDHOMME CREATED THIS AMAZING APPETIZER back in the 1970s, when he was chef at Commander’s Palace in New Orleans, and long before he became

QUITE FRANKLY, I’VE ALWAYS THOUGHT THAT Floridians could use a few lessons from the folks up in Tennessee and North Carolina when it comes to

THIS IS A VARIATION ON CRABMEAT RAVIGOTE WITH AN altogether different sauce created years ago by Nathaniel Burton, the brilliant black chef in the Caribbean

JULIA REED, AN AUTHOR WHO HAILS FROM GREENVILLE, Mississippi, but lives in New Orleans, knows a thing or two about Creole cooking in general, and

EVERY REGION OF THE SOUTH HAS ITS OWN distinctive ways of pickling shrimp, oysters, mussels, and the like, but this Georgia method of pickling shrimp

LINDA CARMAN, FORMER DIRECTOR OF MARTHA WHITE Kitchens in Nashville, Tennessee, not only knows all there is to know about Southern flour but can go

FRESH SOFT-SHELL CLAMS (“STEAMERS”) ARE STILL fried at seafood shacks all over Ocracoke Island on North Carolina’s Outer Banks in much the same manner they

GONE ARE THE DAYS WHEN VIRGINIA OYSTERS (Crassostrea virginica) as big as goose eggs were plentiful from Chesapeake Bay down to Florida, and oyster houses