Her crawfish bisque evolved from three recipes found in her favorite cookbooks. After examining each recipe, she applied the most useful recommendations to her own. One of those favorites is Chef John ...

It is peak crawfish time, and we're doing our best to eat all we can. But a person cannot live by boiled crawfish alone (oh wait, we probably can). In case you're looking for other ways to serve our ...

Comment: Although crawfish bisque is normally ground crawfish tails and seasonings stuffed into crawfish heads and cooked into a rich stew, there seems to always be a complaint from guests at the ...

Serves 6-8. Recipe is in "Recipes From a Chef" by Patrick Mould. 8 tablespoons unsalted butter (1 stick) 1 cup chopped onion ½ cup chopped celery ½ cup chopped green bell pepper ¼ cup chopped red bell ...

In a heavy, high-sided, 12-inch skillet, melt together the 6 tablespoons of butter and the Crisco oil and heat it on 'high' just until it begins to foam. Then immediately toss in the onions, celery, ...

Prior to my arrival, preparations had begun. "This will take some time," Phyllis Bonhagen said. Once I was situated at her kitchen island, we started talking about the significance of cooking in her ...