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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 mnt membacaRegional & 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
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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
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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
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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
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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'5 mnt membacaRegional & 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
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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 mnt membacaRegional & 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
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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 mnt membacaCookbooks, 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 mnt membacaRegional & 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
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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
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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
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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
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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
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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 mnt membacaRegional & 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
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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
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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
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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
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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
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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 mnt membacaCookbooks, 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
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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 mnt membacaCookbooks, 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 mnt membacaRegional & 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 mnt membacaLeadership
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 mnt membacaRegional & 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 mnt membacaRegional & 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
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