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Stuffed Mirliton from 'Treme'

Cook the Book Kate Williams 3 comments

Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. More

Stuffed Mirliton from 'Treme'

Serious Eats Kate Williams 4 comments

Before opening up the new Treme cookbook, I couldn't pick out a mirliton if it was thrown in my face. But the squash, originally native to the region, appears so frequently in Treme, I now consider myself a relative expert. I had, as it turns out, known the squash by its other name, chayote, and it appears on Latin American menus just as frequently as the traditional Louisiana ones. More

Clemenceau'd Shrimp from 'Treme'

Cook the Book Kate Williams 2 comments

Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce. More

Clemenceau'd Shrimp from 'Treme'

Serious Eats Kate Williams 2 comments

Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce. More

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