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Summer
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Cajun/Creole
Medium
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Saveur (4)
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Vegetables (3)
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Chicken (1)
Pork (1)
Shrimp (1)
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Appetizers (3)
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Slow Cook (2)
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03/10/2009
Oyster and Absinthe Dome
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Issue #119
03/06/2007
Avocados Stuffed with Shrimp Rémoulade
This gorgeous "salad" livens up buttery avocados with juicy shrimp in a tangy mustard sauce.
Issue #57
02/27/2002
Oysters Bordelaise
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
Issue #40
01/17/2007
Jambalaya
Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins.
Issue #4