Recipes
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Two great hash recipes One good hash Like Mary Kitchen, Julia Child has a special place in my heart. It was the legendary “French chef” who told a surprised Judith Jones to stir some stock or gravy into a hash to give it a crusty glaze. Jones, an esteemed cookbook editor and no slouch in the kitchen, found it really worked. Here’s an all-purpose hash recipe from Jones’ food memoir, “The Tenth Muse.” Prep: 25 minutes Cook: 30 minutes ... 
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Chicken-Andouille Gumbo a la Rosina Chicken-Andouille Gumbo a La Rosina 1 large stewing chicken 1 pound andouille sausage in 1/4-inch slices 6 large white or yellow onions, chopped 1 small bunch of green onions, cut fine 1 small bell pepper, chopped 1 tablespoons chopped celery 1 tablespoon finely chopped parsley 1 clove garlic, chopped salt, black pepper and red cayenne pepper 3/4 cup all-purpose flour (for roux) 1 cup cooking oil 6 cups hot water Cut up chicken, wash and ...
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