Meet Me at the Farmers Market-a Sunday Field Trip to L.A.’s Original (Part 1)
The Original Farmers Market at Third and Fairfax has been around since 1934- way before Third, Fairfax, and most of L.A.’s surrounding streets became clogged with a never-ending stream of traffic.
read moreSitting Down with John Besh-Part 4-Continuing the Traditions and Moving Forward
Chef John Besh shares his thoughts on the value of New Orleans, its cuisine and restaurants.
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 moreSitting Down with John Besh: Part 1-Syrena and Café Reconcile
After feasting on an incredible lunch last August at Restaurant August, I sat down to chat with Chef John Besh. He started out by sharing a favorite project, Cafe Reconcile, with me.
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 moreMuriel’s Goat Cheese and Shrimp Crepes at IFBC NOLA
These scrumptious Goat Cheese and Shrimp Crepes, courtesy of Muriel’s in Jackson Square, were the hit of the Friday night reception at IFBC NOLA last August.
read moreChatting with Ti Adelaide Martin of the Brennan Family-from the Origins of Commander’s Palace to Mr.B’s Bistro
Talking with Ti Adelaide Martin about the origins of Commander’s Palace, the Brennan’s flagship restaurant, straight on to the beginnings of modern restaurant history of New Orleans, and how Creole and Cajun food “crashed” in the kitchen of CP.
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Dropping by Coop’s Place- and Catfish Meunière Recipe
After ordering Fish Meunière at Coop’s Place on my recent trip to New Orleans, I decide to try my hand at my own version upon returning home.
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