I can't remember the last time I saw something prepared en papillote on a menu, but I can recall the first time I experienced this dramatic presentation. It was at Broussard's on Conti Street in the ...

Entire books have been written on food and the art of seduction, but in the end they all lead to the same conclusion: Nothing rivals the appeal of a simple meal superbly cooked, especially at ...

"Chef Paul Prudhomme's Louisiana Kitchen" includes this note: Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to ...