Jessica B. Harris is widely considered a leading authority on the food of the African Diaspora. An educator, scholar, and culinary historian, she has published 12 cookbooks, including High on the Hog: ...

A quiche hot out of the oven, a salad, and a cool bottle of white wine—there’s the perfect light meal. Baked in an open-faced pastry shell, the quiche is really just a custard in fancy dress, a ...

Most early oyster recipes in New Orleans, including stewed oysters, deviled oysters, and oyster patties, called for cream thickened with flour rather than dark brown roux. At some point, the richness ...