Just Desserts
Open almost any Louisiana cookbook and you’ll find a big section of dessert recipes, a testament to our love of sweets. The recipes often include both traditional and modern desserts. As tastes change…
Recipes
Berry Blast
Louisiana has an abundance of official symbols (the state doughnut is the beignet, the state crustacean is the crawfish and the state vegetable is the sweet potato, for example), but I only recently learned that we even have an official…
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…
Daybreak
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…
Raisin’ Cane (Syrup)
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,…
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…
Kitchen Gourmet: 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…
Crawfish Recipes
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,…
Eat Your Greens
Certain foods can trigger a jumble of memories that span decades. Often all it takes is an aroma or a taste, sometimes only a visual representation, for a lifetime of longings and loves to flood our consciousness. That is probably…
Dessert Dreams
With the holidays almost upon us, dessert fantasies are a common occurrence — pies, cakes, cookies, candies, all manner of sweets. I love every one of them, but I have a special place in my heart for ice creams and…
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
Simply Fresh
Easy meals highlighting spring’s bounty
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
Wildthings
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…
Party Hearty!
Easy, filling and comforting one-pot meals
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