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By Karol V. Menzie and Karol V. Menzie,SUN STAFF | January 10, 1996
When the four-star chef came to visit, he brought lunch.In fact, Paul Prudhomme, the man who put Cajun food all over the culinary map in America, sat right down at the interview table and cooked lunch, a dish called frontier chicken, which appears in his new book, "Fiery Foods That I Love" (William Morrow, 1995, $25).The frontier he means is not a point west of the Mississippi, but the cutting edge of cooking practice in the coming decade, as palates become more sophisticated and ethnic influences grow more pervasive.
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By Karol V. Menzie and Karol V. Menzie,SUN STAFF | January 10, 1996
When the four-star chef came to visit, he brought lunch.In fact, Paul Prudhomme, the man who put Cajun food all over the culinary map in America, sat right down at the interview table and cooked lunch, a dish called frontier chicken, which appears in his new book, "Fiery Foods That I Love" (William Morrow, 1995, $25).The frontier he means is not a point west of the Mississippi, but the cutting edge of cooking practice in the coming decade, as palates become more sophisticated and ethnic influences grow more pervasive.
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By Karol V. Menzie and Karol V. Menzie,Staff Writer | September 6, 1992
Sterling additionShoppers who frequent trendy Towson Town Center shopping mall can take a break for nostalgia at the new Silver Diner on the first level next to Nordstrom.Starting at 7 a.m. on Tuesday, diners can sample meatloaf and milkshakes, club sandwiches and Caesar salad, pancakes and eggs, biscuits and sausage gravy, not to mention the daily blue plate specials. It's nostalgia with an update, however. Also on the menu are health shakes of yogurt, fruit, honey and wheat germ and heart-healthy specials, marked with a little heart on the menu, that are lower in salt, cholesterol or fat than traditional diner fare.
SPORTS
May 18, 1995
Dear Mr. Baseball:Who is going to manage the teams in the All-Star Game, if they have one? Normally, it would be the managers from the teams in the prior World Series. As we all know, we didn't have a World Series last year.ichael C. RossLaurelDear Michael C. Ross:Like you, Mr. Baseball does vaguely recall a void last fall, when the World Series usually is played. If memory serves, the games hurriedly were called off when commissioner Bud Selig underwent exploratory surgery. The operation failed: Doctors were unable to locate Selig's wit.According to a Major League Baseball official, there will be an All-Star Game, and the managers will be Buck Showalter of the New York Yankees and Felipe Alou of the Montreal Expos.
FEATURES
By Linda Lowe Morris | January 8, 1992
Maybe it's a reaction to duck sausages and designer pizzas, a mass allergy to some of those fancy foods of the '80s. But Americans in the '90s have gone home, to home cooking, to American regional cuisine, the food that generations of moms brought to the table.Tired of delicately arranged pea pods, we find ourselves craving red flannel hash, fried tomatoes, New England clam chowder, Texas chili, deviled crab and chicken pot pies.But when we pull out the recipes we got from Mom and Grandma and Uncle Eddie and cook them up, it seems like something's wrong.
SPORTS
May 18, 1995
Dear Mr. Baseball:Who is going to manage the teams in the All-Star Game, if they have one? Normally, it would be the managers from the teams in the prior World Series. As we all know, we didn't have a World Series last year.ichael C. RossLaurelDear Michael C. Ross:Like you, Mr. Baseball does vaguely recall a void last fall, when the World Series usually is played. If memory serves, the games hurriedly were called off when commissioner Bud Selig underwent exploratory surgery. The operation failed: Doctors were unable to locate Selig's wit.According to a Major League Baseball official, there will be an All-Star Game, and the managers will be Buck Showalter of the New York Yankees and Felipe Alou of the Montreal Expos.
FEATURES
By Linda Lowe Morris | January 8, 1992
The simplest everyday fare, says Chef Paul Prudhomme, can be turned into something really exciting with the right combination of ingredients and cooking techniques.Here are some recipes for updated traditional dishes from hinew cookbook, "Chef Paul Prudhomme's Seasoned America" (Morrow, hardcover, $23):Connecticut corn puddingMakes 6 to 8 servings.5 tablespoons unsalted butter1 1/2 cups diced lean ham (about 6 ounces)1 1/2 cups chopped onions1 cup chopped green bell peppers3 cups fresh corn kernels (about 6 ears)
FEATURES
By Karol V. Menzie | June 19, 1996
Prudhomme drops in at Inner HarborNoted chef Paul Prudhomme, the man who made blackened redfish a menu choice from New Orleans to Des Moines and from Ocean City to Malibu Beach, will be signing his books starting at 5 p.m. Friday at Books for Cooks, in the Light Street Pavilion of Harborplace. Prudhomme is in town to accept an honorary doctorate from the Baltimore International Culinary College. For information, call (410) 332-4191.Bigger isn't necessarily better, but a good case might be made for this: Cheez-It, the perennial snack favorite, now comes in a new size.
FEATURES
By Jimmy Schmidt and Jimmy Schmidt,Knight-Ridder News Service | March 23, 1994
Today's lesson: Enrobing sweet, succulent white-fleshed fish fillets with blackened spicy flavors is a popular standard of Cajun cooking. This flavor combination has gone beyond being a regional food to become a regularly requested preparation of fish in many restaurants.Blackened fish uses a spice mixture to create what is almost a breading for the fish. This mixture, when cooked over very high heat, seals the fish to hold in moisture and flavor while toasting the spices to release their wonderful fragrances.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | August 13, 1998
Soon there will be two One Worlds. The One World Cafe in Federal Hill, known for its international vegetarian menu, is opening a second location in the space where the University Pharmacy used to be at 100 W. University Parkway. Renovations have just begun, and it may be as long as six months until they're finished.When they are, the second One World will be a slightly upscale version of the first, says Isabel Fabara, one of the owners. With seating for 125, it will offer table service and serve liquor; but it will also have a juice bar, a carryout window and a pool table.
FEATURES
By Karol V. Menzie and Karol V. Menzie,Staff Writer | September 6, 1992
Sterling additionShoppers who frequent trendy Towson Town Center shopping mall can take a break for nostalgia at the new Silver Diner on the first level next to Nordstrom.Starting at 7 a.m. on Tuesday, diners can sample meatloaf and milkshakes, club sandwiches and Caesar salad, pancakes and eggs, biscuits and sausage gravy, not to mention the daily blue plate specials. It's nostalgia with an update, however. Also on the menu are health shakes of yogurt, fruit, honey and wheat germ and heart-healthy specials, marked with a little heart on the menu, that are lower in salt, cholesterol or fat than traditional diner fare.
FEATURES
By Linda Lowe Morris | January 8, 1992
The simplest everyday fare, says Chef Paul Prudhomme, can be turned into something really exciting with the right combination of ingredients and cooking techniques.Here are some recipes for updated traditional dishes from hinew cookbook, "Chef Paul Prudhomme's Seasoned America" (Morrow, hardcover, $23):Connecticut corn puddingMakes 6 to 8 servings.5 tablespoons unsalted butter1 1/2 cups diced lean ham (about 6 ounces)1 1/2 cups chopped onions1 cup chopped green bell peppers3 cups fresh corn kernels (about 6 ears)
FEATURES
By Linda Lowe Morris | January 8, 1992
Maybe it's a reaction to duck sausages and designer pizzas, a mass allergy to some of those fancy foods of the '80s. But Americans in the '90s have gone home, to home cooking, to American regional cuisine, the food that generations of moms brought to the table.Tired of delicately arranged pea pods, we find ourselves craving red flannel hash, fried tomatoes, New England clam chowder, Texas chili, deviled crab and chicken pot pies.But when we pull out the recipes we got from Mom and Grandma and Uncle Eddie and cook them up, it seems like something's wrong.
ENTERTAINMENT
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | November 16, 2000
Sometime in the next week or so Remomo, an Italian restaurant with Mediterranean accents, is scheduled to open in the new Arundel Mills mall near Baltimore-Washington International Airport. But don't think of it as a mall restaurant. It's the newest addition to the Country Fare Group, which includes the Brass Elephant, Milton Inn, Kings Contrivance and City Lights. The primary partners are restaurant consultant Michael Dalesio and Randy Stahl of the Brass Elephant. Award-winning San Francisco architect Cass Calder Smith, known for his restaurant design, created the 250-seat, wide-open space with intimate sections and skylights.
FEATURES
By Linda Lowe Morris | July 21, 1991
Maybe you think you're immune to the seduction of a new cookbook.Now that every bookshelf in your house is packed full. Now that you've got about four million recipes that you're never going to live long enough to try anyway. You probably think there's nothing new that anyone could possibly write or publish that could lure you into walking up to that counter and spending your precious cash.But you would be wrong.The new cookbooks -- those about to be published this fall, winter and next spring -- made their debut last month at the 91st annual convention and trade show of the American Booksellers Association.
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