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Stews: When time is on your side, taste will be too
The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a large cast-iron skillet, and when he saw me, he invited me over to watch him fix gumbo.
By Noelle Carter, Los Angeles Times
February 23, 2013