Author: Paul F. Stahls Jr.

Slice of life

Go beyond peanut butter with gourmet sandwiches that deliver on flavor without heating up the kitchen.

Jambalaya

Along with gumbo, jambalaya is one of the most famous and emblematic dishes of Louisiana cooking. Like gumbo, jambalaya can contain a multitude of ingredients from land and sea in combinations that vary greatly from one cook to another. The…

Heads Up

Even people who don’t like seafood love shrimp.In one preparation or another, shrimp appears on menus all over the country. It’s a restaurant staple as ubiquitous as steak and much more versatile. Shrimp can be cooked just about any way…

Forks in the Road

When my family moved to Shreveport from Texas in the mid-1950s, the biggest shock was the rain. We went straight from a dusty, parched land that was suffering from years of drought into a steady downpour that lasted for a…

Chosen Frozen

Early last summer, after paying $4 for a pint of ice cream, I did a quick mental calculation and was horrified to realize what I might spend over the next few months feeding my habit. So I bought a small…

Complementary Cast

I want foods to taste like themselves, but I also enjoy dishes that are a synthesis of many ingredients, some of which are not readily identifiable. Often it is those supporting elements that round out and enrich the principal ingredient…

Traveling Gournet: Radical Gumbo

Not long ago, four couples were having drinks before dinner, chatting about this and that while nibbling on almonds roasted with smoked paprika and homemade bread with cheeses. As often happens, the discussion turned to food and cooking, and from…

Louisiana pies

If you bake pies you may have experimented with different recipes to find your ideal crust. I know I have. I can’t begin to remember how many ingredients, combinations of ingredients and techniques I’ve tried over the years. I’ve used…

Louisianians Barbecue too, ya’ll

Barbecue is so deeply ingrained in the psyche of the South that natives from North Carolina to Texas will argue heatedly and endlessly about the merits of their local barbecue traditions. But Louisiana usually gets left out of the conversation.…

A WINTER MENU

Restaurants open, close and change so frequently that even the most conscientiously researched restaurant guides are usually a bit dated when first published; and it’s all downhill from there. Relying on a guide that’s a year or two old can…

SOMETHING'S SIZZLING

Chef Paul Prudhomme, CHERYL GERBER PHOTOGRAPHS, It’s not much of a stretch to say that in the last 25 years that correspond with this magazine’s existence (1981- 2006) there have been more changes in the way Louisianians eat, particularly in…

Soups in Short Order

Fall often brings some of our nicest weather. Unless we have a hurricane, you can almost hear the entire state breathe a great sigh of relief when the summer heat finally breaks. With clear blue skies, lower humidity and some…

Campside Cooking

Weekend Favorites When I was finalizing a move back to Louisiana from New York 15 years ago, I told friends that the house I had found was originally built as a camp. Initially, it didn’t occur to me that “camp”…

Soups for the Season

I love all kinds of cooking and baking, but there is no kitchen task I enjoy more than making soup. The very process of combining a variety of ingredients in a single pot, letting them simmer while their flavors meld,…