Louisiana Cookin'

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AS A QUINTESSENTIAL SIDE DISH of Cajun cuisine, dirty rice is almost guaranteed to be on the table at most gatherings in Acadiana. It is typically made with ground pork and chicken livers, which gives the rice its “dirty” appearance. In this version,

Louisiana Cookin'

2 mnt membaca

One of Shreveport’s favorite food trucks opened its own brick-and-mortar restaurant in early spring. The menu at Ono’s Hawaiian Grill highlights the techniques and flavors of the Aloha State with authentic Hawaiian recipes and tropical cocktails. We

Cooking with Paula Deen

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WHILE MANY VISITORS START IN THE FRENCH QUARTER—which is full of storied white-tablecloth establishments, jazz clubs, and po’ boys galore—the rest of the Crescent City is packed with Cajun, Creole, traditional Southern food, and more. If it’s been a

Cooking with Paula Deen

3 mnt membaca

Makes 8 to 10 servings 2 (2-pound) racks baby back ribs3 tablespoons firmly packed dark brown sugar2 tablespoons kosher salt2 tablespoons smoked paprika1 tablespoon garlic powder1 tablespoon chili powder2 teaspoons dry mustard2 teaspoons ground black

Louisiana Cookin'

5 mnt membaca

Summer in Louisiana is blue crab season. Technically, these snappy critters are in season for most of the year, but when temperatures rise and the brackish coastal waters heat up, blue crabs start eating more and grow larger and meatier. The Bayou St

Cook's Country

2 mnt membaca

EVERY ONE’S FAVORITE part of the Thanksgiving meal is the side dishes. But rather than stick to the tried-and-true options, I like to throw a couple of curveballs to keep things interesting. This year, it’s an intensely flavorful side dish that I fir

Louisiana Cookin'

12 mnt membaca

CAN’T-MISS BITES Vacherie At his meat shop located on Louisiana’s German Coast, an area known for its sausage-making traditions, Lester Folse showcases regional specialties such as boudin noir, boudin made without rice, and maudlin, a product that is

VegNews Magazine

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PORTLAND, OR WHEN MOTHER-AND-SON team Kim and Alkebulan Moroski started selling plant-based versions of Cajun-Creole favorites in Jackson, MI, they were proud to be using their talents for good. But in 2019, when a state Senate bill passed outlawing

Louisiana Cookin'

2 mnt membaca

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'

2 mnt membaca

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 mnt membaca

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

Southern Cast Iron

6 mnt membaca

Makes 8 sandwiches This classic Roast Beef Debris is cooked slowly for an amazingly tender result and then stuffed into pillowy French bread for the perfect roast beef sandwich. 1 cup mayonnaise8 (6- to 8-inch) loaves French bread, split lengthwiseRo

Louisiana Cookin'

1 mnt membaca

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 mnt membaca

WITH SUMMER on the horizon, backyard barbecues and potlucks will start to pop up, and you’ll need a great side dish to bring with you. Rice salad makes a refreshing side, and it’s so easy to throw together for any gatherings you get invited to this s

Cook's Country

2 mnt membaca

CAJUN-SPICED MEATBALLS IN a roux-based gravy are a real thing and a popular weeknight supper in Louisiana. This deeply seasoned dish has everything I love about good Cajun cooking: bold flavors, rich meatiness, plenty of spice, a balanced kick of hea

Louisiana Cookin'

8 mnt membaca

MAKES 4 SERVINGS Cooking seafood and veggies en papillote—in parchment paper pouches—steams them to perfection in a flash. 1 pound very thin fresh asparagus½ cup shaved carrot¼ cup thinly sliced shallot¼ cup thinly sliced fresh basil20 grape toma

Backpacker

3 mnt membaca

by Amy Jurries [Power pancakes] Calling these mere carrot cakes doesn’t do the ingredients justice. You also get pineapple, raisins, coconut, hemp, and quinoa in a just-add-water batter. “The packaging says it serves two, but our family of three thou

Palm Beach Illustrated

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Fans of New Orleans’ signature Cajun and Creole dishes no longer need to travel to get their fix. Located at Downtown Palm Beach Gardens, Voodoo Bayou delivers an authentic take on the city’s cuisine, infused with a regional Southern touch and playfu

Anglers Journal

8 mnt membaca

I cooked the first fish I ever caught. I was in my 20s, on vacation in the Florida Keys. The weather was crazy cold: in the 30s. Lying around in the sun in Margari-taville wasn’t in the cards. With nothing better to do, I took a drive from Big Pine K

Louisiana Cookin'

2 mnt membaca

LONGTIME READERS OF LOUISIANA COOKIN’ will likely be familiar with Chef Ryan Trahan. Ryan, who previously owned Dark Roux in Lafayette, was among our 2017 class of Chefs to Watch. At the end of 2017, the chef made a decision to close his Dark Roux ch

Texas Highways Magazine

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Turkey can get a bad rap due to our collective memories of bland preparations from Thanksgivings past, but husband-and-wife team Lynn and Nakia Price are changing minds one turkey leg at a time. At Turkey Leg Hut in Houston’s Third Ward, the Prices t

Garden & Gun

3 mnt membaca

My father and I worried over the cast-iron skillet, turning ash white on a gas grill licked by a blue flame. Was the skillet really hot enough? Had we coated the fish with enough melted butter? Did it matter that we had mixed our own spice blend inst

Louisiana Cookin'

2 mnt membaca

FROM THE FESTIVAL OF THE BONFIRES in Lutcher to the Light up the Lake Christmas Celebration in Lake Charles to the big daddy of them all, Celebration in the Oaks in New Orleans, Louisiana is lighting up and cooking all of your favorites for the holid

ROVA

6 mnt membaca

I’ve driven through 44 states; I’ve seen a lot of roadkill. Louisiana was the only state where I saw an alligator on the shoulder. It was also the only state where I ate alligator (a different one), jambalaya and boudin, and saw a tiger at a gas stat

Louisiana Cookin'

1 mnt membaca

ONE OF THE INTERESTING THINGS to me about Louisiana cooking is that while it’s firmly rooted in the home and in family traditions, there are countless chefs around the state who execute incredible renditions of important Cajun and Creole dishes each

Louisiana Cookin'

11 mnt membaca

Lea’s Lunchroom in Lecompte has been baking some of the best pies around since 1928. When founder Lea Johnson hired a high school graduate named Georgie, whom he later married, she brought her family’s pie recipes with her. The diner has gone from ma

Louisiana Cookin'

4 mnt membaca

IN NEW ORLEANS, Fat Tuesday is one of the most exciting days of the year, when revelers gather along the Uptown parade route to attend the last parades of the Carnival season. Catching beads and dancing in the streets can work up quite an appetite, s

Louisiana Cookin'

3 mnt membaca

Louisiana may be best-known for its Cajun and Creole cuisines, but that’s not the whole story. The French and Caribbean cultures that contributed to those styles were most prevalent in south Louisiana. The food culture of Shreveport and many other pl

Taste of the South

3 mnt membaca

Virginia Beach, Virginia In the mood to heat things up? The recipe on the menu at this quaint country cottage has just the kick you’re looking for. Melted cheddar, aromatic herbs, and stone-ground grits set the stage so a succulent topping of spicy s

Louisiana Cookin'

2 mnt membaca

Chef Jana Billiot joined chefs John Folse and Rick Tramonto’s Restaurant R’evolution as sous chef two years before the restaurant became a reality. Since then, Jana has raised the bar for exceptional New Orleans cuisine and risen through the ranks to