Holidays are wonderful, but they can be full of stress caused by the need to be perfect and by the lack of time we have because there are so many things going on. We can enjoy the holidays more if…
Originally published in the Sep-Oct 2023 issue of Louisiana Life Magazine. Since ice cream knows no season, this is a good time to enjoy some of autumn’s fruits and nuts in frozen form. Pecans, persimmons and apples, three fall favorites,…
Ingredients 1 tbsp. olive oil 3 purple sweet potatoes, scrubbed 1 tbsp. olive oil 1 4- or 5-ounce package goat cheese, at room temperature 3 tbsp. softened butter Zest of 1 large orange 1. Preheat the oven to 350°F. Brush…
Ingredients 1 tbsp. olive oil 5 tbsp. separated olive oil 1 pint raw oysters 3 or 4 cloves garlic, finely minced 1/4 cup finely chopped fennel fronds 1/2 cup grated Parmesan cheese Zest of 1 large or 2 small lemons…
Louisiana’s food is complex and deeply flavored. On its surface we have gumbo, meat pies and jambalaya. But in tiny corners, there is the food that comes to us from those pockets of people, sometimes immigrants or descendants of immigrants.…
Late summer is a great time in Louisiana. Fishing and other water activities are the ideal relaxation. Whether you are on a lake or a bayou, there are many culinary treasures in the water. And for those who favor wild…
RUSTON, La. – The 2026 Louisiana Peach Festival, the 76th annual event, takes place in Downtown Ruston on Saturday, June 6. The Louisiana Peach Festival is a long-standing tradition created by local peach farmers in 1951, organizers share on the…
If you need a break from the abundance of crawfish in your life, or just an excuse to make a delicious shrimp dish, the perfect day for you is coming. May 10 is National Shrimp Day. I’m not sure how…
There is no end to the food creativity of the people of Louisiana. We have tried to find ways to eat just about everything. There was even a campaign, albeit unsuccessful, in the early part of the century to encourage…
Louisiana cuisine is a wonderful reflection of the world. We have, of course, our Native American roots which reflect the bounty of nature and human intervention that forms a firm base for our cuisine. The layers of food influences that…
As we leave the winter behind us, it is not only time to start thinking about flowers and lovely weather, it is a time to think about eating lighter and maybe even using the oven less. If we can open…
As we get deeper and deeper into Mardi Gras after January 6, and we spend more time at parties, at balls and at parades, we sometimes need a bit of help keeping up with the celebrations. Party fatigue is real.…
This year is the year to not go crazy worrying about holiday dinners and parties. This year, make the foods you love, that make you happy, and forget about being new, elegant, showy or impressive. I have taken the oath…
Sometimes things are hidden in plain sight. And when asked to describe those hidden things, it is always a surprise that someone not from Louisiana knows about them. That is what we will be exploring in these recipes — the…
It’s hot. There is no getting around it. So if you are water skiing or hanging around a swimming pool or out fishing, you probably want to have delicious meals without heating up the house. That means that it is…
Louisiana, ever resilient, has been been hit by a number of disastrous events in the recent past. There have been wildfires, floods and snow, on top of our usual hurricanes. But both the people and the landscape have been working…
Louisiana food is naturally surf and turf. We often stuff our vegetables with seafood and sausage or ground meat. We top a steak with crab meat or crawfish. No one has to cajole us into the special flavors that form…
This can be made with frozen blackberries that have been thawed. Using frozen fruit doesn’t seem to diminish the flavor of this cordial. This drink is so right in Louisiana. Whenever I drink it, I feel…
Makes about 8 servings 2 large eggs, separated 1/4 cup sugar 8 ounces mascarpone 1/2 cup cold, strongly brewed coffee 2 tablespoons brandy About 20 ladyfingers or the equivalent of sliced cake 1 ounce bittersweet chocolate, coarsely grated IN A…
Makes 12 ears of corn 1/2 cup mayonnaise 3 cloves garlic, minced 3 tablespoons cilantro, mince 2 tablespoons ground cumin 2 tablespoons olive oil 12 ears of fresh corn, shucked Salt and pepper for the table PREPARE you fire so…
Makes about 1 quart 2 red apples, such as Fuji (about 1 pound) 1/4 cup unsweetened apple juice 1/2 cup light brown sugar 1 cup whole milk 1 cup heavy cream 2 tablespoons Calvados PREHEAT over to 350 F. Core…
Serves 4-6 1 pound dried Louisiana red beans 2 tablespoons bacon fat 1 medium onion, chopped 1 bell pepper, chopped 1 stalk celery, chopped 1 large ham bone with a bit of meat on the bone 2 cups ham, diced…
Makes 3 pints 1 1/2 pounds of small, fresh okra 3 large garlic cloves, peeled 3 bay leaves 15 peppercorns 1 cup distilled cider vinegar 1 1/2 cups water 2 tablespoons salt 3 pint jars MAKE sure that your jars…
Serves 4 to 6 4 tablespoons butter 1 bay leaf 1 large onion, diced 1 rib celery, diced 1 green bell pepper, diced 2 cloves garlic, minced 1/2 teaspoon salt 1/2…
