Makes 12 servings. Recipe is from Commanders Palace. 6 small mirlitons, about 9 ounces each 3 tablespoons butter, divided 8 ounces tasso, diced (or substitute ham plus ½ teaspoon cayenne and 1½ ...

"Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning and savory andouille sausage, the tender squash and sweet shrimp bring balancing ...

Buy eggplants when they're on sale in season, chef Alex Patout suggests, so you can cook and freeze the pulp. In addition, this casserole can be assembled up until the point of adding the seafood, and ...

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Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated from the Culinary Institute of America. She co-authored the cookbook Simple Art ...

Heat and serve side options include bacon-kissed carrots, broccoli au gratin, Brussels sprouts, cranberry sauce, corn maque choux, carrot souffle, roasted asparagus, sweet potato crunch, spinach and ...

In a large pot, cover mirlitons with cold water. Season with salt and bring to a boil. Cook 1 hour or until when you pierce one with a paring knife you feel a little resistance. Drain. Let cool in ...