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