Louisiana Cookin'1 min cititeLeadership
Louisiana Cookin’
Louisiana Cookin'3 min cititeRegional & 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 min cititeRegional & 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 min cititeRegional & 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 min cititeCookbooks, 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 min cititeCookbooks, 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 min cititeRegional & 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 min cititeRegional & 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 min cititeRegional & 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
Louisiana Cookin'3 min cititeCookbooks, Food, & Wine
Woodcock For The Holidays
THOUGH THESE COVID-19 DAYS have limited gatherings and robbed us of events, they have also brought back family meals and memories of simpler times. Especially at this time of year, when autumn’s collage of color blends into the crisp days of winter,
Louisiana Cookin'3 min cititeRegional & Ethnic
Sharing the Sizzle
I LEARNED EARLY IN MY CAREER that while chefs and restaurateurs are competitors, they are much better friends than foes. One late Sunday afternoon in 1978, Ruth Fertel, owner of Ruth’s Chris Steak House in New Orleans, dined at my Lafitte’s Landing i
Louisiana Cookin'5 min cititeRegional & Ethnic
A Bayou State Thanksgiving
MAKES 10 TO 12 SERVINGS Rubbed with butter and a homemade Cajun spice blend, this turkey will be the star of your Thanksgiving dinner. 1 (12- to 14-pound) whole turkey, giblets and neck discarded½ cup unsalted butter, room temperature8 tablespoons Ca
Louisiana Cookin'5 min cititeRegional & Ethnic
Well Seasoned
NO BAYOU STATE KITCHEN is complete without a cast-iron pot or skillet. Oftentimes, cast-iron cookware is passed down through families, keeping our culinary traditions alive from one generation to the next. From gumbo and jambalaya to cracklin’s and d
Louisiana Cookin'5 min cititeRegional & Ethnic
Heartwarming Holiday Casseroles
MAKES 12 SERVINGS This hearty side starts with our tender Buttermilk Cornbread and features spicy Louisiana crawfish tails. 1 tablespoon olive oil2 cups diced sweet onion1 cup diced green bell pepper1 cup diced celery2 cloves garlic, minced1 tablespo
Louisiana Cookin'3 min cititeRegional & Ethnic
Fresh Catch For The Holidays
HOLIDAY ENTERTAINING IN LOUISIANA is a time to splurge, and nothing is more elegant than an oyster-laden pasta dish. Perfect for a dinner party entrée or a buffet table, my go-to recipe is a white-sauce version, rich and delicate to build a stage for
Louisiana Cookin'9 min cititeCookbooks, Food, & Wine
Festive Holiday Desserts
MAKES 1 (8½X4½-INCH) LOAF This pumpkin bread is flecked with chopped pecans and generously drizzled with a praline-inspired molasses caramel sauce. 1½ cups canned pumpkin¾ cup granulated sugar½ cup firmly packed dark brown sugar½ cup vegetable oil¼ c
Louisiana Cookin'4 min cititeCookbooks, Food, & Wine
Gifts From The Kitchen
MAKES 4 CUPS Spiced nuts are great to have on hand for last-minute gifts. This mix is infused with a savory herb blend for extra flavor. 1 egg white1 tablespoon herbes de Provence1 tablespoon garlic powder½ tablespoon sea salt1 teaspoon ground sage½
Louisiana Cookin'4 min cititeRegional & 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 min cititeCookbooks, 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 min cititeRegional & 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'3 min cititeCookbooks, Food, & Wine
New & Irresistible
The Commissary, which opened in April, was designed as a commercial kitchen to streamline operations for the Dickie Brennan & Co. family of restaurants; a market to sell direct-to-guest steaks, seafood, and prepared refrigerated items like Turtle Sou
Louisiana Cookin'2 min cititeRegional & Ethnic
Flavor of Fall
THE ARRIVAL OF FALL in Louisiana means that locally grown sweet potatoes are readily available at grocery stores and farmers’ markets throughout the state. In addition to being a popular alternative to regular spuds, sweet potatoes are loaded with nu
Louisiana Cookin'3 min citite
Sweet Satsumas
ONE OF OUR FAVORITE TIMES OF YEAR for Louisiana produce is satsuma season, which typically starts in October and peaks in December. Much of the citrus grown in Louisiana comes from southeast of New Orleans, in Plaquemines Parish. Satsumas are easy to
Louisiana Cookin'3 min cititeRegional & Ethnic
Wild Game Cooking
WHAT OTHERS USE AS BAIT or try to exterminate, Louisianans use as the main ingredient in bayou delicacies. Crawfish, opossum, raccoon, nutria, alligator, and tree perch (that’s squirrel for the uninitiated) are just a few examples of our exotic cuisi
Louisiana Cookin'3 min cititeCookbooks, Food, & Wine
LET’S BREAK BREAD. A portion, a challah. Golden, braided loaves of airy, egg-rich, honey-sweetened challah bread are beloved by many, though the bread’s origins are deeply connected to the Jewish community. The word challah comes from the tradition t
Louisiana Cookin'2 min citite
Mama’s Home Cooking
“EVERYTHING I COOK, I COOK IT WITH LOVE. I’m not going to do it any other way,” says Reta Nell Durgan, chef and owner of Mama Reta’s Kitchen in downtown Lake Charles. At her restaurant, Reta serves a simple menu of soul food and Southern home cooking
Louisiana Cookin'11 min citite
Louisiana Cookin’ Chefs to Watch
For the past 19 years, Louisiana Cookin’ has identified up-and-coming chefs around the Bayou State as Chefs to Watch. These chefs are passionate individuals with a dedication to their craft and a talent that enriches Louisiana’s ever-evolving culinar
Louisiana Cookin'8 min citite
New Ways with Banana’s Foster
New Orleans is the birthplace of many of our favorite dishes, but perhaps none so sweet as bananas Foster. The dish was invented at Brennan’s Restaurant in 1951, when Owen Brennan tasked his sister Ella and Chef Paul Blangé with creating a new desser
Louisiana Cookin'5 min citite
Fall On The Bayou
MAKES 24 (photo on page 61) Inspired by a New Orleans favorite, these oysters are doused with a garlic butter sauce. Adding a sprinkle of Parmesan cheese before cooking would make this appetizer even more decadent! ¼ cup unsalted butter, cubed4 clove
Louisiana Cookin'4 min cititeCookbooks, Food, & Wine
Louisiana’s Best: Smokin’ Hot
There’s no doubt about it: barbecue is a big deal in the South. From Texas and North Carolina to Memphis and St. Louis, there are a variety of regional barbecue styles that highlight different meat cuts, cooking methods, and sauces. Unlike other stat
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