He shares a recipe he developed after watching chef Christian Antou prepare it on a YouTube video. Antou is a chef on Reunion, a small French island in the Indian Ocean. "Reunion is the only other ...

There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it, with seafood is a great example of one such holiday ...

(WVUE) - There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it, with seafood is a great example of one such ...

In a large pot, cover mirlitons with cold water. Season with salt and bring to a boil. Cook 1 hour or until when you pierce one with a paring knife you feel a little resistance. Drain. Let cool in ...

The Times-Picayune printed Emeril Lagasse's mirliton recipe in 1996 upon the publication of his breakout cookbook, "Louisiana Real and Rustic." Pickled Mirliton Makes 7 quarts 8 medium mirlitons 4 ...

Melt butter in large pot on medium heat. Add flour and stir constantly for five minutes. Add onions, celery, green onions and garlic and cook for five minutes, stirring occasionally. Add chicken broth ...

MINNEAPOLIS (WCCO) – The National Sheriff's Association Annual Conference and Exhibition continues Monday morning in Minneapolis. And Tuesday night, more than 3,000 deputies are getting a special ...

First, in an 8-quart stockpot bring to a boil enough water to completely cover the mirlitons. Then reduce the heat to medium range and at a gentle bubble poach the mirlitons until you can pierce them ...

Preheat oven to 350°F. Boil whole mirlitons in salted water until tender, about 45 minutes. Remove from water and set aside to cool. While the mirlitons cool, sweat the onion, celery, and bell pepper ...

1. Place a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. 2. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. 3. In a separate bowl, whisk the eggs, ...

In last week's story on New Orleans evacuee Harold Brown Jr., we inadvertently left out a step in the recipe for Stuffed Mirlitons. The corrected version follows. HAROLD BROWN JR.'S STUFFED MIRLITONS ...