Dear SOS: I am in search of my grandmother’s favorite dish. She lived in Santa Monica and dined at The Lobster in the early ‘60s. They served a crab au gratin, which she has described to me as ...

1. Preheat the oven to 400 degrees. 2. In a medium saucepan, gently fold the béchamel sauce and crab meat together ...

Crabmeat au Gratin at Tommy's Cuisine features jumbo lump crabmeat baked in a casserole with fresh herbs and imported cheeses. It is a popular dish among home cooks wanting to make the most of the ...

This cheesy, indulgent crab dip looks and tastes impressive, but it's actually a breeze to whip up. It's the perfect fuss-free appetizer for the holidays! Technique tip: If the cheese and breadcrumbs ...

1. Heat the oven to 375 F. Place four shallow individual-sized casserole or gratin dishes on a baking sheet. 2. Chop the artichoke hearts and hearts of palm into 1/2-inch pieces. In a medium bowl, ...

In 1939, "nectar" was featured at the soda fountain at the K&B on St. Charles and Napoleon Avenues. (The NOLA.com / Times-Picayune archive) Today we are looking at three of the New-Orleans-centric ...