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 ...

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 ...

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 ...

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 ...

Preheat oven to 350 degrees. Boil mirlitons in water for 30 minutes or until fork tender. Remove from water and let them cool enough to handle. Scoop out seed and fibrous pulp around the seed. Scoop ...

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 ...

Tanya Bromfield of Kernersville recently responded to a request for a recipe for stuffed mirlitons. The dish is not common here, but it is a staple in New Orleans. Fortunately, Bromfield's family is ...

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 ...

Makes 8 halves. This is a recipe Evelyn Brown, of Baton Rouge, submitted to “Rural Life Cooks” published by the LSU Rural Life Museum. In the recipe the shrimp are precooked before adding to the ...