Eggplant With Garlic, Parsley And Parmesan 2 long, thin Asian eggplants (about 4 oz. each) 2 cloves garlic, peeled and chopped 2 teaspoons chopped parsley ¼ cup extra virgin olive oil, plus additional, if needed coarse salt and freshly ground…
Tip If your grill doesn’t have large spaces between the bars, you can cook the okra directly on the grill without fear of it falling into the fire. Otherwise, use a finer-meshed grill tray or basket on top of the…
Tip Use your favorite salsa, either homemade or commercial, for this recipe. Crema is a slightly tangy Mexican cream. If unavailable, substitute sour cream thinned with a little milk or cream. It’s a tradition in these parts to take…
Buttermilk Biscuits, Sausage and Country Gravy A favorite dish that is enjoyed all across the South. In Louisiana, it is…
Asparagus And Sugar Snap Frittata 1 cup sugar snap peas 8 spears thin asparagus 6 large eggs ¼ teaspoon coarse salt freshly ground black pepper ½ cup freshly grated Parmesan cheese 1 tablespoon butter Put a medium-sized sauce pan of…
The world of soups includes everything from the precious and esoteric to the homey and comforting, from thin and intense consommés to thick and hearty concoctions that blur the boundary between soups and stews. I love them all, but my…
Cane syrup, once known as New Orleans syrup, is a product particularly associated with Louisiana. Historically, it was a sweetener made on small family farms by grinding sugarcane and boiling down the juice to make syrup. During World War I,…
Chicken is to a cook what an empty canvas is to a painter. It suggests infinite possibilities, limited only by one’s imagination and talent. There have probably been more culinary improvisations involving chicken than most any other ingredient, in part…
Rich Mocha Ice Cream 1 cup strong brewed coffee or espresso ⅔ cup Dutchprocess cocoa 1 cup granulated sugar 2 cups heavy cream Combine coffee, cocoa and sugar in a mixing bowl and whisk until smooth. Add cream and whisk.…
Before Hurricane Rita washed me out of it, I lived on a small bayou that emptied into Vermilion Bay. I knew shrimp season was about to open when I heard my neighbor tuning up the engine on his boat, the…
Lent is upon us, and probably just in the nick of time. The human body can only take so much Mardi Gras before it spirals into an altered state. Someone once said that Louisiana itself is an altered state of reality,…
It’s the height of crawfish season, and as much as we love our weekly crawfish boils, we also enjoy those little crustaceans in other preparations. For a change of pace, try a crawfish etouffée enriched with shrimp and lump crabmeat,…
Now’s the time when I look forward to cozy dinners of substantial food and hearty red wine. Soups, stews, one-pot dishes and sweet or savory baked goods are warming, comforting and an affirmation of life amid the darkness. The enjoyment…
Every year those of us who lack the “organized” gene vow that this holiday season will be different. We’ve had enough of all-nighters and kitchen chaos, so we’re going to overcome our deficiency and prepare holiday meals with ruthless efficiency…
Fall makes me think of breakfast, which I love, or — horrors — brunch. The late Anthony Bourdain once contemplated what he might do if his gig as a celebrity came to an end. I could always cook brunch, he…
Ice cream has no season, but if it did, it would be now. Ice cream consumption is highest in July and August, which should come as no surprise, but for many of us it is a year-round obsession. There are…
One of the many great things about living in Louisiana is the abundance of our seafood. In addition to all the shellfish and crustaceans, we have a variety of delicious fish. Some species, such as black drum and sheepshead, were…
