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Ed explores the tradition of whole-hog barbeque that has made him famous
Venus black rice and sesame bread
Saffron has allured us with its golden hues throughout time
The Deep End of Flavor: Recipes and Stories from New Orleans' Premier Seafood Chef (Tenney Flynn and Susan Puckett) Invalids such as mirinDelicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynns easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sauted Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters,
