photos by Robb WalshHomemade Cheeseburgers Ready to Grill
On the subject of cheeseburgers, James Beard wrote in American Cookery, "this means a piece of processed cheese atop a cooked hamburger patty and broiled just long enough to melt. It is not very good."
Instead he offered his own recipe for cheeseburgers in which one cup of cheddar, gruyere, or blue cheese was mixed with two pounds of ground meat along with Worchestershire, Tabasco, minced garlic and salt. The result was far superior t
When I fell in love with the shrimp soup at Mama's Cajun Cuisine, I knew just where to go to get a recipe. Cooking up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans is one of the most well-thumbed cookbooks on my bookshelf. This instant classic, written by Times-Picayune food editor Judy Walker and veteran cookbook author Marcelle Bienvenu, was nominated for a James Beard cookbook award last year.
The book got started after Katrina when Judy Walker found hersel
