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Chilled Corn Chowder

Photo by TERESA B. DAY -- Chilled Corn Chowder

ADVOCATE-TESTED RECIPE Chilled Corn Chowder Makes 4 servings. Recipe is by Teresa B. Day. 5 ears sweet corn 2 tablespoons butter ½ onion, chopped 1 cup cherry tomatoes, halved 1 teaspoon salt ½ teaspoon black pepper… Continue reading →

Fried Corn

Photo by TERESA B. DAY -- Fried Corn

ADVOCATE-TESTED RECIPE Fried Corn Makes 4 servings. Recipe is by Brenton Day. 12 ears corn 1 cup flour ½ teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper ½ teaspoon smoked paprika… Continue reading →

Mozzarella, Prosciutto and Melon Salad with Mint

Photo by Cheramie Sonnier -- Mozzarella, Prosciutto and Melon Salad with Mint

Advocate-tested recipe Mozzarella, Prosciutto and Melon Salad with Mint Serves 4. Recipe is reprinted with permission from “Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” (Oxmoor House, April 2016). ½ cantaloupe or honeydew melon, sliced 3 ounces prosciutto 8 ounces fresh mozzarella, torn into bite-size pieces 2 tablespoons olive oil 1 tablespoon Champagne… Continue reading →

Ginger Mint Juanita

Ginger Mint Juanita by Thomas LaPorte

Ginger Mint Juanita Recipe is by Thomas LaPorte, winner of The Advocate’s 2015 Cocktails at Sunset recipe contest 1.5 ounces Herradura Silver Tequila 1 ounce Simple Syrup ½ ounce Canton Ginger Liquer 5-7 fresh mint leaves Combine ingredients in cocktail shaker, add ice, shake and strain into chilled martini glass. Garnish with fresh mint leaf.… Continue reading →

Deb’s Strawberry Sangria

Deb's Strawberry Sangria by Debbie Carmichael

Deb’s Strawberry Sangria Recipe is by Debbie Carmichael. 1 bottle (750 ml) red or white wine (your favorite pinot noir or pinot grigio) ½ cup vodka ½ cup strawberry schnapps ¼ cup sugar (or more to taste) 2 cans Sprite (can use 7-Up or Sierra Mist) 2 cups sliced fresh strawberries Whole strawberries (optional) 1.… Continue reading →

Stuffed Chicken Breasts

Photo by TERESA B. DAY -- Stuffed Chicken Breasts

ADVOCATE-TESTED RECIPE Stuffed Chicken Breasts Makes 4 servings. Recipe is by Teresa B. Day. 4 large chicken breasts ½ teaspoon poultry seasoning 1 teaspoon salt, divided ½ teaspoon pepper, divided 4 ounces goat cheese, softened 1 small onion, minced 4 cups greens (arugula, spinach, kale or Swiss chard) ½ teaspoon sugar 2 tablespoons milk ½ cup… Continue reading →

White Wine Mushroom Sauce

ADVOCATE-TESTED RECIPE White Wine Mushroom Sauce Makes 4 servings. Recipe is by Teresa B. Day. ¼ cup butter 2 cups wild or crimini mushrooms, rough chopped 1 shallot, minced ½ cup dry white wine, like pinot grigio 2 tablespoons flour… Continue reading →

Tomato and Mint Salad

ADVOCATE-TESTED RECIPE Tomato and Mint Salad Serves 6. Recipe is from Robusto Italiano! Food Focus Booklet, submitted by Mary Guarisco. 5 firm ripe tomatoes, peeled and cut up ½ cup chopped onion 3 cloves garlic, (pressed) ¼ cup olive oil 2 tablespoons fresh lemon juice 1 heaping tablespoon fresh chopped mint Salt and freshly… Continue reading →

Fresh Peach Cobbler

ADVOCATE-TESTED RECIPE Fresh Peach Cobbler Serves 6. This is a well-worn recipe from my mother’s recipe box. It’s easy to make and better if you have all the ingredients assembled. 4 cups sliced peaches, (about 6 medium-size), add more, if desired Lemon zest (about ½ teaspoon) Juice from ½ lemon ½ cup sugar 1… Continue reading →

Blueberry Butter Pie with Blueberry Sauce

Photo by CHERAMIE SONNIER -- Blueberry Butter Pie with Blueberry Sauce

Advocate-tested recipe Blueberry Butter Pie with Blueberry Sauce Serves 6 to 8. Recipe is reprinted with permission from “Smokin’ Hot in the South: New Grilling Recipes from the Winningest Woman in Barbecue” by Melissa Cookston (Andrews McMeel Publishing, May 2016). Blueberry Sauce Makes 1½ cups. 2 cups blueberries 2 cups… Continue reading →

Easy Blueberrry Muffins

ADVOCATE-TESTED RECIPE Easy Blueberrry Muffins Makes 12 standard-size muffins or 24 mini-size muffins. Recipe is from Corinne Cook. 1 extra large egg ½ cup milk ¼ cup melted butter 1½ cups all-purpose flour ½ cup sugar ¼ teaspoon salt 2 teaspoons baking powder 1 cup fresh blueberries, washed and dried ¼ teaspoon lemon zest, if… Continue reading →

Petite Peach Cobbler

Photo by TERESA B. DAY -- Petite Peach Cobbler

ADVOCATE-TESTED RECIPE Petite Peach Cobbler Makes 6 servings. Recipe is by Teresa B. Day. 2 tablespoons cornstarch 1 cup sugar, divided ½ cup water 3 tablespoons butter, divided, softened 3 cups fresh peaches, sliced ½ cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt ¼ cup milk 1. Preheat the oven… Continue reading →

Peach Tart

Photo by TERESA B. DAY -- Peach Tart

ADVOCATE-TESTED RECIPE Peach Tart Makes 6 servings. Recipe is by Teresa B. Day. ½ cup butter, softened ½ cup sugar 2 eggs 1 teaspoon almond extract 2 cups all-purpose flour 1 teaspoon nutmeg 2 cups fresh peaches, sliced 1 tablespoon honey 2 tablespoons lemon juice 1 tablespoon light brown sugar 1.… Continue reading →

Aubergine and Onion Tart

Photo by Nassima Rothacker -- Aubergine and Onion Tart

ADVOCATE-TESTED RECIPE Aubergine and Onion Tart Serves 6-8. Recipe is from “The Cardamom Trail: Chetna Bakes with Flavours of the East” by Chetna Makan (Mitchell Beazley, 2016). 1 aubergine (eggplant), cut into ¼-inch slices 4 tablespoons olive oil 3 red onions, thinly sliced 1 (11½-ounce) ready-rolled puff pastry Plain flour, for dusting 4 tablespoons sun-dried tomato… Continue reading →

Smothered Pork Chops

Photo by TERESA B. DAY -- Smothered Pork Chops and Roasted Rosemary Potatoes

ADVOCATE-TESTED RECIPE Smothered Pork Chops Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil 4 thick pork chops 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon Cajun seasoning blend (I used Zydeco from Red Stick Spice Company) 1 teaspoon granulated garlic ½ teaspoon smoked paprika 1 stick butter ¼ cup… Continue reading →

Roasted Rosemary Potatoes

Photo by TERESA B. DAY -- Roasted Rosemary Potatoes

ADVOCATE-TESTED RECIPE Roasted Rosemary Potatoes Makes 4 servings. Recipe is by Teresa B. Day. 1 pound red potatoes 2 tablespoons olive oil 2 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon black pepper 1 tablespoon fresh rosemary leaves 1. Preheat the oven to 300 F. 2. Cut the potatoes into wedges.… Continue reading →

Tricia’s Cold Pasta Salad

Advocate staff photo by PATRICK DENNIS -- Tricia’s Cold Pasta Salad

ADVOCATE-TESTED RECIPE Tricia’s Cold Pasta Salad Makes 12 servings. Recipe is from Tricia Myrick, of Gulfport, Mississippi. Add fresh or sundried tomatoes or summer vegetables to salad, if desired. Salad: 16 ounces orzo, vermicelli or pasta shape of your choice, cooked and drained… Continue reading →

Herbsaint Frappé

Herbsaint Frappé Makes 1 drink. Recipe is from “Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans” by Elizabeth M. Williams and Chris McMillian (LSU Press). 2 ounces Herbsaint 1 tablespoon simple syrup 2 ounces sparkling water (unsalted is best) 1. Chill a thin 6-ounce glass by stirring crushed ice in… Continue reading →

The Multitasker

Photo by CHERAMIE SONNIER -- The Multitasker

ADVOCATE-TESTED RECIPE The Multitasker Makes 1 serving. Recipe is by Parker Neill, of New Orleans, and served at Pigeon & Prince event venue for May 17 launch of Blade and Bow whiskeys. 1.3 ounces Blade and Bow Kentucky Straight Bourbon Whiskey 0.5 ounce Guinness Syrup 0.5 ounce freshly squeezed lemon juice 4 dashes Chicory-Pecan Bitters Lemon… Continue reading →

Grilled Corn with Honey Thyme Butter

Photo by TERESA B. DAY -- Grilled Corn with Honey Thyme Butter

ADVOCATE-TESTED RECIPE Grilled Corn with Honey Thyme Butter Makes 8 servings. Recipe is by Teresa B. Day. 1 stick unsalted butter, melted 5 sprigs fresh thyme 1 tablespoon honey 8 ears fresh sweet corn 1 tablespoon olive oil 1.. Heat the grill to medium heat, about 300 to 325 degrees F. 2.… Continue reading →

Grilled Zucchini with Basil

Photo by TERESA B. DAY -- Grilled Zucchini with Basil

ADVOCATE-TESTED RECIPE Grilled Zucchini with Basil Makes 6 servings. Recipe is by Teresa B. Day. 6-8 small zucchini 2 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon lemon juice 1 tablespoon fresh basil, chopped 1. Heat the grill to medium, about 300 to 325 degrees F.… Continue reading →

Grilled Peaches with Cinnamon Mascarpone Cream

Photo by TERESA B. DAY -- Grilled Peaches with Cinnamon Mascarpone Cream

ADVOCATE-TESTED RECIPES Grilled Peaches with Cinnamon Mascarpone Cream Makes 6 servings. Recipe is by Teresa B. Day. 8 ounces mascarpone cheese, room temperature 2 tablespoons milk 1 teaspoon vanilla puree or extract ½ teaspoon cinnamon 6-8 peaches 1 tablespoon olive oil 1. Heat grill to medium, about 300 to 325 degrees… Continue reading →

Cajun Peppered Shrimp & Grits

Advocate staff photo by BILL FEIG -- Cajun Peppered Shrimp & Grits

ADVOCATE-TESTED RECIPE Cajun Peppered Shrimp & Grits Serves 6-8. Recipe is from “Kay Ewing’s Cooking School Cookbook: The Final Course.” Serve the grits, shrimp and sauce in a small bowl with hot French bread for dipping. Grits: 2 cups water 2 cups chicken broth 2 cups milk 2 teaspoons salt, or to taste 1½ cups Quick… Continue reading →

Spinach Salad with Berries & Pecans

Advocate staff photo by BILL FEIG -- Spinach Salad with Berries & Pecans

ADVOCATE-TESTED RECIPE Spinach Salad with Berries & Pecans Serves 6-8. Vanilla Fig Balsamic Vinegar is available at winecountrykitchens.com. ¼ cup Vanilla Fig Balsamic Vinegar ¾ cup olive oil 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon Dijon mustard Fresh baby spinach Fresh strawberries and fresh La. blueberries Crumbled feta cheese Toasted pecans… Continue reading →

Lemon Celebration Cake

Advocate staff photo by BILL FEIG -- Lemon Celebration Cake

ADVOCATE-TESTED RECIPE Lemon Celebration Cake Recipe is from “Kay Ewing’s Cooking School Cookbook: The Final Course.” I didn’t tint with food coloring since I was doing a red, white and blue theme. Serve the cake with sliced or whole fruit, if desired. Cake: 1 cup butter, room temperature 2 cups sugar 3 eggs Zest of 1… Continue reading →

Bay Leaf Custard with Mixed Berries

Photo by Ron Manville -- Bay Leaf Custard with Mixed Berries

ADVOCATE-TESTED RECIPE Bay Leaf Custard with Mixed Berries Makes 6 servings. Recipe is from “Can You Dig It: Louisiana’s Authoritative Collection of Vegetable Cookery” by chef John D. Folse and Michaela D. York. 5 egg yolks ½ cup sugar 2 cups heavy whipping cream 1 teaspoon pure vanilla extract Pinch of ground nutmeg 9… Continue reading →

Blueberry, Mint and Rosemary Sorbet

Photo by Cynthia LeJeune Nobles -- Blueberry, Mint and Rosemary Sorbet

ADVOCATE-TESTED RECIPE Blueberry, Mint and Rosemary Sorbet Makes 1 quart. Recipe is from “A Confederacy of Dunces Cookbook: Recipes from Ignatius J. Reilly’s New Orleans” by Cynthia LeJeune Nobles. ½ cup sugar ½ cup water 2 tablespoons minced fresh mint leaves 2 tablespoons coarsely chopped fresh rosemary leaves 2 pints fresh blueberries 2 tablespoons… Continue reading →

Herbed Compound Butter

ADVOCATE-TESTED RECIPE Herbed Compound Butter Makes ½ pound butter. Recipe is by Teresa B. Day. 2 sticks unsalted butter 5 sprigs fresh thyme 5 sprigs fresh oregano 4 cloves garlic 1. Allow butter to… Continue reading →

Blackened Drum

Photo by TERESA B. DAY -- Blackened Drum with Herbed Compound Butter

ADVOCATE-TESTED RECIPE Blackened Drum Makes 4 servings. Recipe is by Teresa B. Day. 4 black drum, or other market fish, filets 1 tablespoon coarse sea salt 1 teaspoon black pepper ½ teaspoon cayenne pepper ¼ teaspoon paprika 1. Pat each filet dry. 2. Combine all the seasonings together in a… Continue reading →

Waffled Smoked Gouda Cornbread

Photo by TERESA B. DAY -- Waffled Smoked Gouda Cornbread

ADVOCATE-TESTED RECIPE Waffled Smoked Gouda Cornbread Makes 4 Belgian style waffles. Recipe is by Teresa B. Day. ¼ cup vegetable oil 5 eggs ½ cup almond milk ½ cup sour cream 2 tablespoons sugar 1 cup all-purpose flour 1 ½ cups cornmeal 1 tablespoon baking powder ½ teaspoon salt 1 cup shredded smoked Gouda… Continue reading →

Turkish Potato Salad with Dill and Mint

Photo by CHERAMIE SONNIER -- Turkish Potato Salad with Dill and Mint

Advocate-tested recipe Turkish Potato Salad with Dill and Mint Serves 6 to 8. Recipe is reprinted with permission from “The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini” by Cara Mangini (Workman). 3 pounds (4 to… Continue reading →

Lemon Garlic Chicken

Photo by CORINNE COOK -- Lemon Garlic Chicken

ADVOCATE-TESTED RECIPE Lemon Garlic Chicken Makes 4 servings. Recipe is from “River Road Recipes II-A Second Helping” by the Junior League of Baton Rouge. When this book came out in 1976, I made this and still use variations of it. I baked these leg pieces on a rack in the baking pan and brushed the chicken with the… Continue reading →

Black Bean and Avocado Salad (or appetizer)

ADVOCATE-TESTED RECIPE Black Bean and Avocado Salad (or appetizer) Makes 4 to 6 servings. Recipe is from Corinne Cook. This is a very adaptable recipe, so add what you like. I sometimes add ½ can original Ro-Tel tomatoes to spice it up a bit. , 1 (15-ounce) can black beans, rinsed and well drained (organic beans… Continue reading →

Pork Meatballs

Photo by TERESA B. DAY -- Pork Meatballs

ADVOCATE-TESTED RECIPE Pork Meatballs Makes 24 meatballs. Recipe is by Teresa B. Day. 1 egg ½ cup panko bread crumbs 1 clove garlic, minced 2 teaspoons fresh rosemary, minced 2 teaspoons fresh oregano, minced ¼ cup Parmesan cheese, finely grated 1 pound ground pork 1 teaspoon salt ½ teaspoon pepper 2 cups beef broth,… Continue reading →

Wild Mushroom Risotto

Photo by TERESA B. DAY -- Pork Meatballs and Wild Mushroom Risotto

ADVOCATE-TESTED RECIPE Wild Mushroom Risotto Makes 8 servings. Recipe is by Teresa B. Day. 4 tablespoons unsalted butter 1 cup wild or domestic mushrooms, chopped 1 clove garlic, minced 1 cup Arborio rice 2 cups chicken broth 1 cup half and half 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon fresh thyme,… Continue reading →

Blackberry Thumbprints

ADVOCATE-TESTED RECIPE Blackberry Thumbprints Makes about 5 dozen. Recipe is reprinted with permission from “The Southern Cookie Book” by the editors of Southern Living (Oxmoor House, April 2016). Vines heavy with blackberries (and chiggers) are plentiful in the South, with bumper harvests ending up in blackberry preserves, washtub cobblers, and every pie, pudding, and muffin around.… Continue reading →

Barbecued Spareribs

ADVOCATE-TESTED RECIPE Barbecued Spareribs Makes 4 servings. This recipe is from “The Best of the Best from Louisiana Cookbook III,” submitted from the “Pots, Pans and Pioneers I” cookbook. 2-3 pounds spareribs 1 cup white vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt or to taste 1 teaspoon paprika 1 clove garlic, minced… Continue reading →

Frozen Strawberry Margarita

Photo by TERESA B. DAY -- Frozen Strawberry Margarita

ADVOCATE-TESTED RECIPE Frozen Strawberry Margarita Makes 1 serving. Recipe is by Teresa B. Day. 1 tablespoon granulated sugar 3 tablespoons water ¼ cup frozen strawberries 1½ ounces tequila ½ fluid ounce triple sec… Continue reading →

Frozen Strawberry Pops

Photo by TERESA B. DAY -- Frozen Strawberry Pops

ADVOCATE-TESTED RECIPE Frozen Strawberry Pops Makes 2 servings. Recipe is by Teresa B. Day. 1 cup frozen strawberries 1 ounce water 2 tablespoons honey 1 teaspoon vanilla flavoring or puree 1. Blend strawberries… Continue reading →

The Louisville Fig

ADVOCATE-TESTED RECIPE The Louisville Fig Makes 1 serving. Recipe is by Forrest Williams, former bartender at The Brown Hotel, Louisville, Kentucky. 1½ ounces Jim Beam Bourbon ¾ ounce Cointreau ¾ ounce freshly squeezed lemon juice ¼ ounce agave nectar 1 bar spoon fig jam (see recipe) 2 dashes orange bitters 1. Add… Continue reading →

Creamy Baked Eggs

Photo by TERESA B. DAY -- Creamy Baked Eggs

ADVOCATE-TESTED RECIPE Creamy Baked Eggs Makes 4 servings. Recipe is by Teresa B. Day. ½ cup plain yogurt 3 tablespoons milk 1 tablespoon smoked paprika ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon fresh dill, divided 4 large eggs 1. Preheat oven to 425 F. Grease or butter a heavy skillet or pie… Continue reading →

Bacon Jam

Photo by TERESA B. DAY -- Bacon Jam

ADVOCATE-TESTED RECIPE Bacon Jam Makes ½ pint jar. Recipe is by Teresa B. Day. 4 strips fresh bacon 1 tablespoon butter 1 small sweet onion or ½ cup cut into strips 1 clove garlic, minced ½ teaspoon sweet smoked paprika ¼ cup light soft brown sugar ¼ cup honey ½ teaspoon Steen’s Cane vinegar ¼ cup… Continue reading →

Pork Tenderloin with Baked New Potatoes

Photo by CORINNE COOK -- Pork Tenderloin with Baked New Potatoes

ADVOCATE-TESTED RECIPE Pork Tenderloin with Baked New Potatoes Makes 4 servings. Recipe is from Corinne Cook. 2 pounds small (2-inch) red new potatoes, well-washed and strip of peeling removed 4 tablespoons butter, melted 2 tablespoons creamy horseradish Generous pinch of salt Freshly ground black pepper to taste Additional butter, if desired, to brush on top… Continue reading →

5-Ingredient Spinach-Stuffed Salmon

ADVOCATE-TESTED RECIPE 5-Ingredient Spinach-Stuffed Salmon Makes 4 servings. Recipe is from “Eat What You Love Quick & Easy: Great Recipes Low in Sugar, Fat, and Calories” by Marlene Koch (Running Press), who says, “This dish is a slightly adapted version of a recipe by a very talented colleague of mine, Michelle Dudash,… Continue reading →

Yellow Squash with Spinach Soufflé Pie

Photo by CORINNE COOK -- Yellow Squash with Spinach Soufflé Pie

ADVOCATE-TESTED RECIPE Yellow Squash with Spinach Soufflé Pie Makes 1 (9-inch) pie. Serves 4-6. You can easily add more squash and another package of frozen soufflé to make a thicker pie to serve more people. 36-8 small yellow squash, rinsed and dried, cut Salt 1… Continue reading →