March/April 2020

Louisiana Cookin'

Authentic Cajun & Creole Cuisine

Louisiana Cookin'2 min readRegional & Ethnic
Editors Letter
LOUISIANA is a land of traditions. Every region, city, and family have their own set of beloved rituals they use to celebrate the passage of time, from Pierre C. Shadeaux forecasting the length of our spring in New Iberia to the countless pounds of B
Louisiana Cookin'6 min read
New & Irresistible
The Southern Food & Beverage Museum recently unveiled its new outdoor exhibit and event space, the Gumbo Garden, which will be used for a variety of programs and both private and public events. The 3,200-square-foot area features a main dining pavili
Louisiana Cookin'2 min read
Salad Days
THERE’S SOMETHING SPECIAL about Louisiana strawberries. Harvested in the late winter and early spring months, these seasonal beauties are sweet and juicy, making them an ideal snack or a tasty addition to both sweet and savory dishes, including this
Louisiana Cookin'4 min readCooking, Food & Wine
Amazing Artichokes
ARTICHOKES WERE FIRST INTRODUCED to the Bayou State in the 19th century by French settlers, and ever since, Louisianans have been enamored with the green globes. One of the most popular way to eat artichokes in south Louisiana was brought here by Sic
Louisiana Cookin'3 min readRegional & Ethnic
Turtle Soup for Easter Sunday
WHEN I WAS GROWING UP, Good Friday wasspent helping my mother and aunts stuff crawfish heads for our annual Easter Sunday crawfish bisque. The tradition continues, but this year, I’m adding turtle soup to our menu. Turtles have been consumed througho
Louisiana Cookin'3 min readCooking, Food & Wine
Born On The Bayou
Chef Logan Boudreaux Cinclare 601 W. 3rd St. • Thibodaux 985.227.9507 • cinclarefoodanddrink.com THE CUISINES OF LOUISIANA and the South take a modern spin at Cinclare, an intimate, contemporary bistro in downtown Thibodaux where Chef Logan Boudreaux
Louisiana Cookin'3 min readCooking, Food & Wine
Italian Home Cooking
WHILE I WAS A STUDENT at Sophie Newcomb College in New Orleans, I worked as a tour guide for a few years at the Gallier House, built in 1861 by local architect James Gallier Jr. As a tour guide, I learned so much about the history of New Orleans, inc
Louisiana Cookin'4 min read
Easy Easter Appetizers
If you’re hosting guests for Easter Sunday, you’ll want to have a few finger foods for them to snack on while you finish making the meal. To tide everyone over until lunch or dinner is served, we suggest whipping up a few of these easy, elegant appet
Louisiana Cookin'10 min read
Crawfish Time
MAKES 18 TO 20 These cornmeal cakes have plenty of chopped crawfish tails for some Bayou State flavor. 1 cup self-rising flour1 cup self-rising yellow cornmeal2 teaspoons sugar1 teaspoon garlic powder¼ teaspoon ground black pepper¾ cup whole buttermi
Louisiana Cookin'5 min readCooking, Food & Wine
Spring Soups
MAKES ABOUT 2 QUARTS This rich cauliflower soup feels even more luxurious with crawfish tails added to the mix. ¼ cup canola oil5 cups cauliflower florets (about 1 large head)1 medium onion, diced (about 2 cups)1 medium russet potato, peeled and dice
Louisiana Cookin'6 min readCooking, Food & Wine
Italian Easter Feast
AT GIANNA, the latest member of the Link Restaurant Group in New Orleans, Chef Rebecca Wilcomb honors her family’s heritage with authentic Italian cooking. The restaurant is named for her grandmother Giannina, who still resides in the Veneto region o
Louisiana Cookin'3 min readCooking, Food & Wine
Louisiana’s Best: Brunch in a Glass
What makes a perfect Bloody Mary? Can it be bought in a jar, or should the ingredients be lovingly combined by a bartender-alchemist? How much does the drink’s setting or the drinker’s company add to the overall enjoyment? Is there such a thing as to
Louisiana Cookin'3 min read
Sky-High Pie
ONE OF THE BEST THINGS about winter and early spring in south Louisiana is the abundance of fresh citrus, including the Meyer lemon. Thought to be a cross between a regular lemon and a mandarin orange, this variety of lemon is a favorite backyard tre
Louisiana Cookin'2 min readRegional & Ethnic
Essential Brunch
WHEN IT COMES TO MAKING breakfast or brunch for a crowd, quiche is one of our go-to dishes, both for its simplicity and versatility. Save time by starting with premade piecrust, and prep your other ingredients the night before so you’ll be ready to t
Louisiana Cookin'3 min read
The Deep End of Flavor
CHEF TENNEY FLYNN wants people to be less afraid of cooking fish at home. Since opening upscale seafood restaurant GW Fins in New Orleans’ French Quarter nearly two decades ago, the chef and fisherman has earned a reputation as an expert on Gulf seaf
Louisiana Cookin'5 min read
Bayou Brunch
Hot Tails 1113 Hospital Rd. • New Roads 225.638.4676 hottailsrestaurant.com CHEF CODY CARROLL has kept himself quite busy since being named a Chef to Watch in 2014. At that point, he had ended his reign as King of Louisiana Seafood and was running Ho
Louisiana Cookin'3 min read
Chocolate, A Religious Experiment
“THERE’S A STRICT REALITY to working with chocolate; it’s science-based. Flavors are where things can get playful,” says Chris Nobles, owner and chief chocolatier at Piety and Desire Chocolate in New Orleans. Chris is a master at both the science and
Louisiana Cookin'2 min readCooking, Food & Wine
Michelada Masterpiece
MICHELADAS are something we serve at brunch every weekend at Cane & Table. They’re great for when you’re just hanging out with your friends. I also like them because they’re easy to make in that you always have some hot sauce around. For micheladas,

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