Kitchen Gourmet: Versatile Veggie

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…

Kitchen Gourmet: Love or Leave

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…

Kitchen Gourmet: Local Catch

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…

Kitchen Gourmet: Put an Egg On It

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…

Recipe Pairs Well With Virtual Festivals Acadiens et Créoles

  LAFAYETTE, La – Festivals Acadiens et Créoles is going virtual this year, but that doesn't mean you can't add a little something special while celebrating at home. Acadian Slice sent their "Brown Butta Pecan Pie" recipe to Acadiana Profile…

Chicken Dance

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…

I Scream, You Scream

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.…

Kitchen Gourmet: Fresh Catch

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…

Gumbo Party

Three satisfying gumbos that will have your friends and family coming back for seconds and thirds

From the Soul

Shreveport Chef Eleazar Mondragon adds a heavy dose of love to dishes at Ki’ Mexico

Home Plate

A brick-and-mortar space for Toby Rodriguez and Lâche Pas Boucherie et Cuisine

Feasting and Frolicking

Northern Louisiana seasonal dinner series celebrates farm-to-table ingredients and heritage cooking techniques

Cream of the Crop

Mascarpone, cream and crème anglaise are top-of-the-list toppings for berries


Baton Rouge butcher Jordan Ramirez spices things up with his first retail pepper sauce

Oh Shucks!

Briny, sweet and packed with vitamins and minerals, Gulf oysters are a beloved Louisiana food. Whether they are broiled, chargrilled, stewed or fried, belly up to the bivalve for a heaping helping.   Broiled oysters: There are two ways to…

Oyster Fest

This versatile shellfish claims center stage in these 3 simple recipes

Back to the Source

Gabriel Balderas celebrates coastal Mexico with his new Shreveport restaurant

Alligator Man

Kingfish Chef Nathan Richard brings his brand of Cajun magic from the swamp to the table