Recipe: Green Chile

Thu, 12/26/19
Here's something new for your playoff tailgating or chilly-day parade food. This recipe blends aspects of green chile as made in New Mexico, in which the "green" comes largely from the green New Mexican chile pepper, and verde, one of the seven moles of Oaxaca, Mexico, wher... Read more

Recipe: Shrimp & Corn Bisque

Mon, 12/09/19
Winter's cold, even in Louisiana. So here's something to warm you up. A key to a good bisque is to have tasty stock, so we take the time here to make one from shrimp shells and heads. It's great if you can use fresh corn but not at all necessary, given the richness of the ... Read more

Recipe: Homemade Cranberry Sauce, Louisiana-style

Fri, 11/01/19
Some people have a sentimental attachment to canned cranberry sauce for the holidays. If you'd like to go in a different (and less gelatinous) direction, it's not hard to make cranberry sauce from scratch. It will contain recognizable cranberries, and you can add flavor to ... Read more

Recipe: Shrimp Sauce Piquante

Fri, 10/11/19
Sauce Piquante, with its distinct pepper flavor and heat, is a versatile component of many traditional Louisiana meat and fish dishes. Without too much looking, you can find versions featuring venison, snapping turtle, frog legs, quail, duck, and alligator (the latter avail... Read more

Recipe: Jerk Chicken Wings

Wed, 09/11/19
Here's a new way to make your next batch of wings. The term "jerk" refers to both a seasoning mix (with lots of characteristically Jamaican ingredients like thyme, allspice, and scotch bonnet peppers) and a style of cooking (long, slow, low heat barbecue). Only meat that s... Read more

Recipe: Shrimp Étouffée

Wed, 04/03/19
Here's a classic version of this Creole favorite, just in time for Lent. Similar to the crawfish variety, shrimp étouffée is generally lighter, as crawfish tails are packed in their own fat. The recipe is of the straightforward "first you make a roux" Louisiana variety. Jus... Read more

Recipe: Fresh Peach Pie

Sat, 07/27/19
This fancy fresh peach pie is like your best summertime memories, baked into a classic double crust and served with a scoop of vanilla. It wraps ripe seasonal peaches, cinnamon, nutmeg, and sweetness in a delicate and flaky French butter crust. The whole pie takes two stic... Read more

Recipe: Roasted Peppers

Sat, 07/06/19
This recipe is a great alternative to stuffed peppers as a way to use up all those summertime bell peppers. It turns them into a handy and useful form, ready to be added to sandwiches, served as a side dish, or as a ready-make pasta sauce. They'll last in refrigerator for a... Read more

Recipe: Gazpacho and other cold tomato soups

Sun, 06/02/19
Native to the Iberian peninsula, and not usually associated with Louisiana's culinary heritage, gazpacho nevertheless turns up in local cookbooks, like Pirates Pantry (Quick Gazpacho Soup) and River Road Recipes (Cold Tomato Soup I & II). Not so surprising, given our Spanis... Read more

Recipe: Dirty, Dirty Rice

Sun, 03/10/19
With rice, as with riffs, dirty is good! Dirty rice, a kind of Proto-jamalaya, is staple of many varieties of Southern cooking, including Creole and, of course, Cajun. It's a pretty fool proof and forgiving dish. Most recipes include a couple of varieties of meat and the f... Read more

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