Advertisement
| corn maque choux paul prudhomme: 1,000 Foods To Eat Before You Die Mimi Sheraton, 2015-01-13 The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included. |
| corn maque choux paul prudhomme: The Prudhomme Family Cookbook Paul Prudhomme, 1987 Many family memories precede the recipes collected for the preservation of Cajun cooking. |
| corn maque choux paul prudhomme: Entertaining With Regis & Kathie Lee Regis Philbin, Kathie Lee Gifford, 1994-10-13 Two popular television hosts present their best ideas for seasonal holiday parties, offering recipes, hints for successful entertaining, party plans, and much more. |
| corn maque choux paul prudhomme: Chef Paul Prudhomme's Louisiana Kitchen Paul Prudhomme, 2012-03-13 Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun Popcorn, Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. |
| corn maque choux paul prudhomme: Glorious Vegetables in the Microwave Patricia Tennison, 1988-04 |
| corn maque choux paul prudhomme: Janowski Gardens Cookbook Diane Janowski, 2008-09-24 Janowski Gardens is proud to present this cookbook filled with healthy farm-fresh recipes from our farm in Elmira, New York. Every recipe includes at least one ingredient that is grown in our garden. Our vegetables, fruits, and herbs can help you eat sensibly and stay healthy - and they taste GREAT, too. Enjoy our innovative, yet simple and easy to prepare recipes. The Janowski Family has been living and working in Chemung County, New York since coming to America from East Germany (Prussia) in 1873. This cookbook honors their emigration, assimilation into the United States, hardiness, and their produce. The family-operated business celebrates their 135th growing season with this historic cookbook. |
| corn maque choux paul prudhomme: Food Lovers' Guide to® New Orleans Becky Retz, James Gaffney, 2011-12-20 Savor the Flavors of New Orleans You can’t keep a great food city down. The jazz is still swinging, the locals are still smiling, and the heart of New Orleans—its restaurants, kitchens, cooks, and the delicious meals they create—is beating stronger than ever before. In Food Lovers’ Guide to New Orleans, seasoned food writers Becky Retz and James Gaffney share the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide. With delectable recipes from the renowned kitchens of the city’s iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to New Orleans is the ultimate resource for food lovers to use and savor. Inside You'll Find: Favorite restaurants and landmark eateries • Specialty food stores and markets • Farmers’ markets and farm stands • Food festivals and culinary events • Recipes from top New Orleans chefs • The city’s best cafes, taverns, and wine bars• Local food lore and kitchen wisdom |
| corn maque choux paul prudhomme: Craig Claiborne's The New York Times Food Encyclopedia Craig Claiborne, 1994 |
| corn maque choux paul prudhomme: Ethnic American Food Today Lucy M. Long, 2015-07-17 Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture. |
| corn maque choux paul prudhomme: 1000 Cibi da provare nella vita Mimi Sheraton Falcone, 2015-05-21T00:00:00+02:00 Dedicato agli amanti del buon cibo e a chi sogna di provare tutti i sapori esistenti al mondo. |
| corn maque choux paul prudhomme: Knack Fish & Seafood Cookbook Doug Ducap, Linda Beaulieu, 2010-07-13 Seafood can be intimidating to today’s consumer. A well-stocked fish market might carry dozens of species—resulting in confusion. That’s one reason most people buy fish in supermarkets. Knack Fish & SeafoodCookbook provides step-by-step recipes, helpful photographs, and practical techniques for making outstanding meals from the fish and seafood most commonly found in supermarkets. |
| corn maque choux paul prudhomme: Southern Favourites Lindley Boegehold, 2002-08-15 The American South is a multi-coloured quilt of cultures and cuisines including English, French, Spanish, Italian, Native American and African among others. The book presents a wide range of mouth-watering recipes from these cuisines which capture the character of the American South. Dishes for every time of day and every occasion are shown in step-by-step detail. |
| corn maque choux paul prudhomme: National Geographic Traveler , 1995 |
| corn maque choux paul prudhomme: Gourmet Pearl Violette Metzelthin, Ruth Reichl, 1994 |
| corn maque choux paul prudhomme: Condé Nast's Traveler , 2007-10 |
| corn maque choux paul prudhomme: Country Living , 2000 |
| corn maque choux paul prudhomme: Southern Family Favorites Carla Capalbo, 1995-05 |
| corn maque choux paul prudhomme: Food & Wine , 1987 |
| corn maque choux paul prudhomme: Wine Enthusiast , 2001 |
| corn maque choux paul prudhomme: The Best of Food & Wine , 1988 |
| corn maque choux paul prudhomme: American Folklore Society News , 1994 |
| corn maque choux paul prudhomme: I Hear America Cooking Betty Harper Fussell, 1997 One of our most revered food writers presents the rich history and lore of American food, as experienced in her travels to six distinct regions of the country. In each of these regions, readers find communal rites and tribal dishes appropriate to the ecology--each with its own distinctive flavor, smell and feel. Photos. |
| corn maque choux paul prudhomme: Hunt, Gather, Cook Hank Shaw, 2011-05-24 If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country. |
| corn maque choux paul prudhomme: B. Smith Cooks Southern-Style Barbara Smith, 2009-11-03 In B. Smith’s Southern Cooking A-Z, she explores the rich and diverse cuisines of the American South—from Cajun to creole, Soul food to “New Southern.” Laced with engaging anecdotes about culture and history, Smith’s recipes equal parts instructive and entertaining. Hers isn’t a cookbook for elaborate dinner parties or calorie counters, but rather a guide for those unafraid to smoke a pig and toss back a few sliders. From Smith’s mouthwatering catfish fingers to her Jambalaya, her Kentucky Burgoo, and the entertaining stories she tells while teaching you her tricks, B. Smith’s Southern Cooking A-Z will show even the most skeptical reader why the Wall Street Journal has hailed her as “One of the most formidable rivals of Martha Stewart.” |
| corn maque choux paul prudhomme: Food for the Soul Monique Y. Wells, 2000 |
| corn maque choux paul prudhomme: The Times-picayune Index , 2000 |
| corn maque choux paul prudhomme: Life After Graduation Terry Arndt, 1998 |
| corn maque choux paul prudhomme: The New Encyclopedia of Southern Culture John T. Edge, 2009-09 The American South embodies a powerful historical and mythical presence, both a complex environmental and geographic landscape and a place of the imagination. Changes in the region's contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Southern Culture. Anthropologist Clifford Geertz has spoken of culture as context, and this encyclopedia looks at the American South as a complex place that has served as the context for cultural expression. This volume provides information and perspective on the diversity of cultures in a geographic and imaginative place with a long history and distinctive character. |
| corn maque choux paul prudhomme: Eva's Kitchen Eva Longoria, Marah Stets, 2011-04-05 Eva Longoria may be most recognized for her role as Desperate Housewives’ saucy Gabrielle Solis, but on her own time, there are few places she would rather be than in the kitchen, cooking the food she loves for her family and friends. The recipes in Eva’s Kitchen trace her life story, taking readers on her culinary journey—from the food she was brought up on to the recipes inspired by her travels abroad to the dishes she serves during casual nights at home. Eva believes that good cooking relies on local, fresh, easy-to-find ingredients. Offering 100 of her favorite dishes—many of which are family recipes collected over the years—all fused with her passion for cooking, Eva teaches readers essential cooking skills and she sprinkles in the histories and traditions behind her favorite dishes, including personal stories and anecdotes that capture the warmth, humor, and joy of her most memorable meals. Inspired by her heritage, Eva highlights the essentials of great Mexican cooking, Texas style—with her family’s recipes and techniques for making the world’s best tamales, homemade tortillas, Spanish rice, and Pan de Polvo (Mexican pastry), to name a few. She also offers dishes from a variety of international cuisines, from Latin American to Italian and French, inspired by her globe-trotting travels. A taste of Lemon Dover Sole whisks Eva to a tiny hotel-restaurant she once visited on a trip to Normandy; the recipe for Cannellini Beans with Crushed Red Pepper was a souvenir from a trip to Florence; kimchi adds a kick to her Spicy Roasted Brussels Sprouts, a Thanksgiving staple; and Yellow Squash Soup with Lemon brings her full circle, back to her family’s vegetable garden in Corpus Christi. With full-color food photographs, intimate portraits of her family and friends, and a glimpse into Eva’s home and her lesser-known domestic side (family first, acting second, she says), Eva’s debut cookbook will entice her loyal fans and inspire home cooks to broaden their culinary horizons and create memorable meals for the people they love. |
| corn maque choux paul prudhomme: The Prudhomme Family Cookbook Paul Prudhomme, 2012-05-22 Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember—and cook—the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home. |
| corn maque choux paul prudhomme: Los Angeles and Vicinity Colman Andrews, 1993-08 A menu guide with a few brief comments on 200 of the best restaurants in the Los Angeles Area. |
| corn maque choux paul prudhomme: The Most Spectacular Restaurant in the World Tom Roston, 2019-09-10 An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review). In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet. In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times “The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post “A rich, complex account.” ?Kirkus Reviews (starred review) |
| corn maque choux paul prudhomme: Chef Paul Prudhomme's Louisiana Tastes Paul Prudhomme, 2012-03-13 Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into traditional Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons. |
| corn maque choux paul prudhomme: Chef Paul Prudhomme's Fork in the Road Paul Prudhomme, 2012-03-13 Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can bronze, or caramelize, an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons. |
| corn maque choux paul prudhomme: Chef Paul Prudhomme's Seasoned America Paul Prudhomme, 2012-03-13 When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons. |
| corn maque choux paul prudhomme: A Guide to Modern Cookery Auguste Escoffier, 1907 |
| corn maque choux paul prudhomme: Doctoring Freedom Gretchen Long, 2012-10-22 For enslaved and newly freed African Americans, attaining freedom and citizenship without health for themselves and their families would have been an empty victory. Even before emancipation, African Americans recognized that control of their bodies was a critical battleground in their struggle for autonomy, and they devised strategies to retain at least some of that control. In Doctoring Freedom, Gretchen Long tells the stories of African Americans who fought for access to both medical care and medical education, showing the important relationship between medical practice and political identity. Working closely with antebellum medical journals, planters' diaries, agricultural publications, letters from wounded African American soldiers, WPA narratives, and military and Freedmen’s Bureau reports, Long traces African Americans' political acts to secure medical care: their organizing mutual-aid societies, their petitions to the federal government, and, as a last resort, their founding of their own medical schools, hospitals, and professional organizations. She also illuminates work of the earliest generation of black physicians, whose adult lives spanned both slavery and freedom. For African Americans, Long argues, claiming rights as both patients and practitioners was a political and highly charged act in both slavery and emancipation. |
| corn maque choux paul prudhomme: Fiery Foods That I Love Paul Prudhomme, 2012-03-13 Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his Too Hot for Mrs. Podunk recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap. |
| corn maque choux paul prudhomme: Chef Paul Prudhomme's Louisiana Cajun Magic Cookbook Paul Prudhomme, 1989 Recipes based on Prodhomme's Cajun Magic herb and spice blends. |
| corn maque choux paul prudhomme: Tom Fitzmorris's New Orleans Food Tom Fitzmorris, 2018-02-20 The revised and expanded edition of this beloved Crescent City cookbook features gorgeous new photography and a foreword by Emeril Lagasse. Born in New Orleans on Mardi Gras, Tom Fitzmorris is uniquely qualified to write about the city’s rich culinary heritage. He has been eating, celebrating, and writing about the city’s cuisine for more than thirty years. Now Fitzmorris is refreshing his popular cookbook New Orleans Food. This volume features all of the favorite New Orleans recipes, steeped in Creole and Cajun traditions, but is updated to include a 16-page color insert with gorgeous food photography and an updated introduction. From small plates (Shrimp Rémoulade with Two Sauces) to main courses (Redfish Herbsaint, Creole Lamb Shanks) to desserts and drinks (Bananas Foster, Beignets, and Café au Lait), these dishes are elegant and casual, traditional, and evolved. |
43 Corn Recipes You’ll Make All Summer Long - Food Network
May 21, 2025 · Load up on our top recipes for summer corn, with ideas for eating it on or off the cob, roasted, grilled and more, …
Corn vs. Flour Tortillas: What’s the Difference and When to Use Each
May 15, 2025 · An expert in Mexican cuisine breaks down the history, taste and texture and how to select high-quality tortillas for …
In Season: Corn | Everything to Know about Corn | Food Network
Jun 30, 2023 · Here’s everything you need to know about corn, including how to select, cut and store it, and some of our best corn …
19 Best Leftover Corn Recipes & Ideas - Food Network
Oct 30, 2024 · Whether you've got extras from a summer get-together, Thanksgiving dinner or something else, these leftover corn …
Fresh Corn and Tomato Salad - Food Network Kitchen
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and …
43 Corn Recipes You’ll Make All Summer Long - Food Network
May 21, 2025 · Load up on our top recipes for summer corn, with ideas for eating it on or off the cob, roasted, grilled and more, from Food Network.
Corn vs. Flour Tortillas: What’s the Difference and When to Use Each
May 15, 2025 · An expert in Mexican cuisine breaks down the history, taste and texture and how to select high-quality tortillas for your recipe.
In Season: Corn | Everything to Know about Corn | Food Network
Jun 30, 2023 · Here’s everything you need to know about corn, including how to select, cut and store it, and some of our best corn recipes.
19 Best Leftover Corn Recipes & Ideas - Food Network
Oct 30, 2024 · Whether you've got extras from a summer get-together, Thanksgiving dinner or something else, these leftover corn recipes from Food Network make it easy to use up your …
Fresh Corn and Tomato Salad - Food Network Kitchen
Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat.
How to Boil Corn on the Cob - Food Network
May 11, 2023 · Here, all your corn questions answered, down to precisely how long to boil corn on the cob.
How to Shuck Corn: The Best Way to Husk Quickly and Cleanly
Apr 17, 2025 · Learn how to peel corn and get our top tips for husking corn and cleaning corn. Plus, discover how to select the best corn for shucking, which varieties to pick and essential …
How Long to Boil Corn on the Cob | Food Network
Mar 29, 2022 · Here, we get to the bottom of how long to boil corn, including how long to boil sweet corn and frozen corn. Plus, how to store and reheat corn.
Creamed Corn Cornbread Recipe | Alton Brown | Food Network
Bake Alton Brown's perfect Creamed Corn Cornbread recipe from Good Eats on Food Network in a cast-iron skillet using cornmeal, buttermilk and creamed corn.
Corn Soufflé with Jalapeños Recipe | Kardea Brown | Food Network
Somewhere between cornbread and corn pudding, my corn soufflé gets spicy kick from diced jalapeños. The best part about this recipe is that you probably already have all the ingredients …
