We have just five days for you to finalize your Mother's Day plans and if you're planning on honoring mom with a wonderful meal made at home, Chef Kevin Belton with the New Orleans School of Cooking ...

Makes 8 halves. This recipe is from Lou Lato, of Baton Rouge. In this recipe raw shrimp are put into the stuffing mix. 1. Cut mirlitons in half lengthwise and place in pot. Cover mirlitons with water ...

Mirliton is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." This vegetable, a favorite of the Spanish, is said to have originated in Mexico. Others ...

1. Preheat oven to 375 degrees. Boil mirliton halves in lightly salted water 30 to 40 minutes or until meat is tender enough to scoop from shells. Once tender, remove from water and cool. Using a ...

In last week's story on New Orleans evacuee Harold Brown Jr., we inadvertently left out a step in the recipe for Stuffed Mirlitons. The corrected version follows. HAROLD BROWN JR.'S STUFFED MIRLITONS ...

The "chayote" squash, as many know it, is commonly referred to in Louisiana as mirliton. This unique vegetable was brought to bayou country by the Canary Islanders, who relocated to Louisiana when ...

Mirlitons are green, pear-shaped vegetables that go by many names and pronunciations. I grew up in New Orleans and have always heard them called “mer-leh-tawn.” My husband grew up in Lafayette and he ...

When I start to spy with my little hungry eye roadside-spot prawn trucks and get calls from fishermen that they’re bringing in the first hauls of gorgeous Alaska spot prawns, I do a little happy dance ...

NOLA residents take food seriously. Gumbo. Beignets. Crawfish boils. But the humble Louisiana mirliton — a large, flavorful squash that many know as a chayote in Mexico — is a true testament to their ...

This is a classic version of a Creole and Cajun favorite. Stuffed mirlitons Makes 12 servings 6 medium-size mirlitons 1 stick butter 1/2 cup chopped green onions 1/2 cup chopped celery 2 tablespoons ...