Baked Fiesta Rice (Arroz de Fandango)-Just in Time for Cinco de Mayo
This tasty rice casserole hails from Puebla, appropriately for our purposes this week, as it was the scene of the battle celebrated on the Cinco de Mayo, when a humble army of the citizens of Puebla beat back a large and well armed fleet of French invaders.
read moreA Purple Season at The Farmers’ Market
Ever notice that a season’s produce is closely identified with a color?
read moreSitting Down with John Besh-Part 3- Louisiana Locally Sourced and Recipe for Blackfish with Sweet Corn and Caviar
John Besh shares on sourcing locally in southern Louisiana, and a recipe for his Louisiana Blackfish with Sweet Corn and Caviar.
read moreSitting Down with John Besh-Part 2-The Diverse Richness of New Orleans Cuisine plus a Recipe and Contest
John Besh displays his passion for food as we chat about the rich diversity of New Orleans cuisine-plus recipe for Crabmeat and Shrimp Stuffed Artichoke and a contest to win his newest cookbook.
read moreMom’s Seven Layer Spinach Salad – First in an Occasional Series
This Seven Layer Spinach Salad was a go-to favorite recipe of my mother’s for our extended family’s Christmas Eve celebrations.
read moreThere’s Always Room for Improving a Roasted Chicken-Roast Chicken with Olives, Garlic and Lemons
Susan Spicer introduces this recipe by aksing, “Think there’s no way to improve on perfectly roasted chicken?” I say there’s always room for a recipe like this tantalizing Roast Chicken with Olives, Lemon and Garlic.
read moreStacked Crepe Cake- Part 2 in a Series
This Stacked Crepe Cake is an elegant showstopper on a holiday brunch buffet, but you don’t have to wait for a party. It would be great served for an intimate supper, too.
read moreBananas Foster Pain Perdu
In honor of Mardi Gras and venerable New Orleans restaurants, I’ve combined two traditional New Orleans desserts, Bread Pudding and Bananas Foster, for one decadent treat.
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