Louisiana Cookin'5 мин. чтенияRegional & Ethnic
New Ways with Andouille
MAKES 4 A spicy slaw and sweet-and-sour sauce balance the smoky flavor of andouille in this recipe. 4 cups shredded red cabbage (about ½ medium head)½ cup sliced red onion⅓ cup chopped green onion2 tablespoons chopped drained pickled jalapeño1 tables
Louisiana Cookin'3 мин. чтенияRegional & Ethnic
Passing the Torch
FOR THE FIRST TIME IN NEARLY TWO DECADES, there is a new face leading the kitchen at Commander’s Palace. Last October, the restaurant announced Meg Bickford as the new executive chef to helm the kitchen at the famed New Orleans restaurant known for i
Louisiana Cookin'5 мин. чтенияRegional & Ethnic
Winter Weeknight Dinners
MAKES 6 SERVINGS (photo on page 67) Inspired by the bold flavors of New Orleans barbecue shrimp, this saucy take on the classic combo packs a punch of savory spice. 1 (12-ounce) bottle India pale ale beer1 (12-ounce) bottle chili sauce*1 tablespoon W
Louisiana Cookin'4 мин. чтенияRegional & Ethnic
Louisiana’s Best: 7 Scrumptious Stops for Beignets
New Orleans is famous for its beignets. These deep-fried delicacies served underneath a pile of confectioners’ sugar became popular at the French Market during the 1920s and have been an essential part of the city’s cuisine ever since. Exactly how th
Louisiana Cookin'2 мин. чтенияCooking, Food & Wine
Sugar and Spice
MANY OF US GREW UP eating Pop-Tarts, but have you ever tried making your own? Though it’s tough to beat the convenience of the store-bought variety, making them at home is a fun baking project. This is our Mardi Gras-inspired take on the beloved brea
Louisiana Cookin'1 мин. чтенияRegional & Ethnic
Jambalaya Quick
BY ITS VERY NATURE, jambalaya is a relatively quick-cooking dish. To make it, all you have to do is brown some meat, sauté Louisiana’s holy trinity, add rice and liquid, and simmer until the rice is cooked through. All in all, it takes about an hour
Louisiana Cookin'2 мин. чтенияRegional & Ethnic
Tasso Tradition
TASSO HAS LONG BEEN an indispensable ingredient of Louisiana cuisine, used to impart flavor to red and white beans, gumbos, jambalayas, and more. Tasso (pronounced “tah-so”) is often referred to as ham, but it is actually made from flavorful pork sho
Louisiana Cookin'1 мин. чтенияLeadership
Louisiana Cookin'
EDITOR Caitlin Watzke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CONTRIBUTING WRITERS Laura Bellucci, John D. Folse CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Stephanie Wel
Louisiana Cookin'3 мин. чтения
Seismic Spirits
THE COCKTAILS WE SERVE at Belle Époque Absinthe Lounge are intended to gently introduce people to absinthe and the culture surrounding its long and storied history. Our Tremblement de Terre is an after-dinner cocktail that reimagines a historic cockt
Louisiana Cookin'1 мин. чтенияRegional & Ethnic
Editors Letter
MARDI GRAS is my favorite holiday. I love everything about it: the lively parades, the colorful floats, the upbeat music, the delicious food, the feeling of merriment and joie de vivre that permeates the air. With all of this excitement, how could yo
Louisiana Cookin'2 мин. чтенияRegional & Ethnic
Index & Resources
Cajun French Onion Dip with Homemade Potato Chips, 50 Roasted Beet Hummus, 19 Hurricane Mimosa, 56 Tremblement de Terre, 93 Bananas Foster Muffins, 56 Buttermilk Biscuits, 63 Cornmeal Waffles, 55 Andouille Sausage Breakfast Tacos, 64 Andouille Sausag
Louisiana Cookin'5 мин. чтенияRegional & Ethnic
New & Irresistible
The Baton Rouge restaurant group behind Izzo’s Illegal Burrito, Lit Pizza, and Rocca Pizzeria opened its latest concept, Modesto Tacos Tequila Whiskey, on Burbank Drive in September. The menu features a taco section with options such as Chicken Mole
Louisiana Cookin'1 мин. чтенияRegional & Ethnic
Super Snack
AMID ALL THE INDULGING in king cake and other treats during Carnival season, it’s nice to have something light to snack on. Hummus is a delicious and crowd-pleasing appetizer, and in this recipe, we blended in roasted beets, garlic, and lemon for ext
Louisiana Cookin'4 мин. чтенияRegional & Ethnic
Taste Of The Sea
OYSTERS ARE MUCH MORE VERSATILE than you might think. With their sweet, briny flavor and plump texture, they are nearly perfect served straight from the shell, dressed with nothing more than a squeeze of lemon or a splash of hot sauce. But for those
Louisiana Cookin'4 мин. чтенияRegional & Ethnic
Vive la Boucherie
EVERY WINTER, my brothers and I looked forward to the boucherie, a social event that gathered neighboring German, African American, and Cajun families to slaughter several hogs. This laborious task provided fresh meat as well as smoked and salted mea
Louisiana Cookin'4 мин. чтенияRegional & Ethnic
Royal Pastry
WHILE THE REST OF THE COUNTRY unwinds from the busy holiday season, Louisiana prepares to move into Carnival season and welcome back the beloved king cake. While cinnamon-filled brioche king cakes can be found in nearly every bakery and grocery store
Louisiana Cookin'7 мин. чтенияCooking, Food & Wine
Piece of Cake
MAKES 10 TO 12 SERVINGS Transform canned cinnamon rolls into a beautiful king cake with this simple recipe. 2 (17.5-ounce) cans refrigerated cinnamon rolls with cream cheese icing*Yellow, green, and purple sanding sugars 1. Preheat oven to 350°. Line
Louisiana Cookin'7 мин. чтенияCooking, Food & Wine
Fat Tuesday Brunch
The merriment of Carnival season culminates on Fat Tuesday, the day before the fasting period of Lent begins. In New Orleans, the festivities start early in the morning and last well into the afternoon. For us, there’s nothing like starting the day w
Louisiana Cookin'4 мин. чтенияRegional & Ethnic
Louisiana’s Best: Pearls of the Gulf
It’s officially oyster season in Louisiana, and we couldn’t be more excited. Though oysters are technically available year-round in the Bayou State, it’s during the colder fall and winter months that these briny bivalves achieve their peak flavor and
Louisiana Cookin'1 мин. чтенияCooking, Food & Wine
Gourmet Gift
FOR A HOMEMADE TREAT that doesn’t require much effort, chocolate bark is one of our go-tos. One of the best parts about it is that you can personalize it to your recipients’ tastes. In this recipe, we added cayenne pepper and chili powder for a bit o
Louisiana Cookin'2 мин. чтенияRegional & Ethnic
Breakfast To Go
WHEN IT COMES TO BREAKFAST, it’s hard to beat the combination that is sausage, eggs, and cheese. This recipe takes those ingredients and transforms them into delicious hand pies filled with scrambled eggs, Cheddar cheese, and andouille sausage for a
Louisiana Cookin'1 мин. чтенияLeadership
Louisiana Cookin’
EDITOR Caitlin Watzke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CONTRIBUTING WRITERS Kirk Estopinal, John D. Folse, George Graham CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie
Louisiana Cookin'3 мин. чтенияRegional & Ethnic
The Jelly With A Bite
TWO SISTERS are making their mark on Louisiana’s food scene with pepper jellies made with ingredients grown on family farmland. Kim White and Cindy Anders founded Bulldog Pepper Jelly after inheriting their grandparents’ farm in Lone Pine, a communit
Louisiana Cookin'2 мин. чтенияRegional & Ethnic
Editors Letter
FOR MANY OF US, the holidays are tied to special memories of favorite meals and recipes shared with loved ones. My family’s Thanksgiving and Christmas celebrations just wouldn’t be the same without my mom’s breakfast casserole (served on the same Chr
Louisiana Cookin'3 мин. чтенияRegional & Ethnic
The Good Book of Southern Baking
GROWING UP IN SOUTH CAROLINA, Kelly Fields gained an appreciation of Southern baking at a young age. After two decades of mastering her craft, Kelly opened restaurant and bakery Willa Jean in New Orleans in 2015. Now, she is sharing more than 100 Sou
Louisiana Cookin'5 мин. чтенияCooking, Food & Wine
New & Irresistible
The restaurant formerly known as Flambée Cafe rebranded and debuted an expanded menu in July. At Pizza Byronz, diners can enjoy pizza three different ways: classic, square-shaped, and flambée (“the French cousin” to pizza, with a flatbread crust). Th
Louisiana Cookin'3 мин. чтенияCooking, Food & Wine
Sparkling Sipper
ONE YEAR, I was thinking up different holiday drinks I could make, just jotting down as many ideas as I could before I could test one, and I came up with a cranberry shrub, which is basically cranberries cooked with vinegar and a little bit of sugar
Louisiana Cookin'2 мин. чтенияRegional & Ethnic
Blissful Bites
WITH ALL THE COOKING that takes place during the holiday season, it’s nice to have an easy appetizer recipe up your sleeve. Crostini are an effortless yet elegant starter that make entertaining a breeze. One of the great things about crostini is that
Louisiana Cookin'2 мин. чтенияRegional & Ethnic
Index & Resources
Bacon-Wrapped Dates, 39 Cheesy Thumbprint Cookies, 83 Shrimp and Bell Pepper Crostini, 19 Spiced Nut Mix, 66 Cranberry Sauce 75, 93 Cranberry Sauce Shrub, 93 Buttermilk Cornbread, 53 Cranberry-Pecan Muffins, 23 Herb and Cheese Biscuits, 40 Pumpkin Br
Louisiana Cookin'4 мин. чтенияRegional & Ethnic
Southern Staple
PECANS ARE UBIQUITOUS throughout the South during the winter, just in time for those holiday sides and desserts. Available both in-shell and shelled, Louisiana pecans add unmistakable flavor and crunch to many of the season’s best recipes, like prali
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