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Chipotle-Rubbed Beef Short Ribs

Advocate staff photo by TRAVIS SPRADLING -- Drusilla Place executive chef Sonny Creel will prepare chipotle-rubbed beef short ribs, a shiitake mushroom risotto and an asparagus and parsnip salad for the Sept. 10 Capital Chefs' Showcase.

Chipotle-Rubbed Beef Short Ribs Recipe is by executive chef Sonny Creel, Drusilla Seafood Restaurant and Drusilla Place Catering. Rib Rub: 1 ounce dry chipotle powder 1 ounce paprika 1 ounce garlic powder 1 teaspoon sea salt 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon black pepper 1 teaspoon chili powder Ribs: 2 bone-in short… Continue reading →

Honey-and-Pistachio Frozen Yogurt

Advocate-tested recipe Honey-and-Pistachio Frozen Yogurt Makes about 4 cups. Reprinted from “Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats.” Copyright ©2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Penguin Random House LLC. 1 cup shelled salted pistachios, coarsely chopped 3 cups Greek yogurt (whole milk or low fat… Continue reading →

Muscadine & Goat Cheese Crostini

Photo by TERESA B. DAY -- Muscadine & goat cheese crostini

ADVOCATE-TESTED RECIPE Muscadine & Goat Cheese Crostini Yields 12 hors d’oeuvres. Recipe is by Teresa Day. 2 cups muscadines ¼ cup water 2 tablespoons sugar 1 teaspoon white wine vinegar ¼ teaspoon nutmeg… Continue reading →

Muscadine Hand Pies

Photo by TERESA B. DAY -- Muscadine hand pies

ADVOCATE-TESTED RECIPE Muscadine Hand Pies Yields 1 dozen. Recipe is by Teresa Day. Dough: 2½ cups all-purpose flour ¼ cup brown sugar ½ teaspoon salt ½ cup cold butter 1/3 cup coconut oil or vegetable shortening ½ cup… Continue reading →

Chili Mushroom Taco Dip

Advocate staff photo by CHARLES CHAMPAGNE  --  Savory summer quiche

ADVOCATE-TESTED RECIPE Chili Mushroom Taco Dip Serves 8 to 10. Recipe is by Julie Kay. 2 (15-ounce) cans chili, beanless 1 (1.25-ounce) package dry taco mix 1 (4.24) can black olive pieces 1 (8 ounce) package fresh mushrooms, sliced 2 tablespoons jalapeno slices 1 cup cheddar cheese Pita crackers, melba toast or tortilla chips 1. Put… Continue reading →

Savory Summer Quiche

ADVOCATE-TESTED RECIPE Savory Summer Quiche Serves 8. Recipe is from “Celebrating Our Gardens,” submitted by Janet Young. ½ (15-ounce) package refrigerated pie crusts (I crust) 1 small red bell pepper, chopped ½ purple onion, chopped 2 garlic cloves, minced 2 tablespoons olive oil 2 tablespoons fresh basil or 1 tablespoon dried basil 4 large eggs… Continue reading →

The Best Oatmeal Cookies

Advocate staff photo by CHARLES CHAMPAGNE    The Best Oatmeal Cookies

ADVOCATED-TESTED RECIPE The Best Oatmeal Cookies Makes 80-100 cookies. Recipe is in ‘From The Sugar Bowl,’ submitted by Mrs. Jimmie Weedon. She suggests you use old-fashioned oats. 1 cup butter 2 cups sugar 2 eggs ½ teaspoon salt 1½ teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons vanilla extract 2 cups +2 tablespoons all-purpose flour 2 cups oatmeal… Continue reading →

Peanut Butter Oatmeal Cookies

Advocate staff photo by CHARLES CHAMPAGNE   Peanut Butter Oatmeal Cookies

ADVOCATE-TESTED RECIPE Peanut Butter Oatmeal Cookies Makes about 5 dozen 2-inch cookies. Recipe is from Corinne Cook. These cookies are more chewy than crisp. Work with 2 cookie sheets if possible to keep from putting cookie dough on a hot pan, which causes cookies to flatten. 1½ cups light brown sugar 1 cup creamy peanut butter 1½ sticks… Continue reading →

Big Dipper Oatmeal Cookies

Advocate staff photo by CHARLES CHAMPAGNE    Big Dipper Oatmeal Cookies

ADVOCATE-TESTED RECIPE Big Dipper Oatmeal Cookies Makes 4 dozen. Recipe is from Quaker Oats and was featured in Louisiana Food Lover’s Holiday Food Focus booklet. Cookies: 1 cup (2 sticks) butter or margarine, room temperature 1 cup firmly packed brown sugar ½ cup granulated sugar 2 eggs 1 teaspoon vanilla 1½ cups all-purpose flour… Continue reading →

Sensation Salad

Photo by TERESA DAY -- Sensation Salad

ADVOCATE-TESTED RECIPE Sensation Salad Yields 8 servings. Recipe is by Teresa Day. ¼ cup vegetable oil ¼ cup olive oil Juice of 2 lemons 3 garlic cloves, minced 2 teaspoons Steen’s Cane Vinegar or white wine vinegar 1 teaspoon sugar ¼ teaspoon salt ¼ teaspoon pepper 2 tablespoons Romano cheese, grated 3 lemon… Continue reading →

Eggplant Mozzarella Bake

Photo by TERESA DAY -- Eggplant Mozzarella Bake

ADVOCATE-TESTED RECIPE Eggplant Mozzarella Bake Yields 6 servings. Recipe is by Teresa Day. 1 pound ground Italian sausage 1 onion, chopped 2 garlic cloves, minced 8 ounces fresh mushrooms, sliced 1, 6-ounce can tomato paste 1 medium eggplant, cut into ¼-inch rounds… Continue reading →

Zucchini 'Pappardelle' With Asparagus, Avocado Salad & Arugula

Photo by MYLES NEWZucchini 'Pappardelle' With Asparagus, Avocado Salad & Arugula

Advocate-tested recipe Zucchini ‘Pappardelle’ With Asparagus, Avocado Salad & Arugula Serves 4-6. Recipe is from “Everyday Easy” by Lorraine Pascale. Text copyright 2012 by Lorraine Pascale. Photographs copyright 2012 by Myles New. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers. 1 (14-ounce) can of cannellini beans Pinch of salt 9 ounces asparagus 3 zucchini 1 perfectly… Continue reading →

Veggie Beans and Cheese

Advocate staff photo by PATRICK DENNIS -- Veggie Beans and Cheese

ADVOCATE-TESTED RECIPE Veggie Beans and Cheese Serves 4 to 6. Recipe is by Julie Kay. 2 (15.5-ounce) cans pinto beans, drained 1 (14.5-ounce) can diced spicy red pepper tomatoes 1 onion, sliced 1 bell pepper, chopped 1 zucchini, chopped 2 garlic… Continue reading →

Orzo and Olive Salad

ADVOCATE-TESTED RECIPE Orzo and Olive Salad 8 Servings. Recipe is by Corinne Cook. The orzo can be served alone, over salad greens, in an avocado half or over avocado slices. 1½ cups orzo, cooked according to package directions 4 tablespoons oil from sundried tomatoes (or olive oil) 1/3 cup oil-packed sundried tomatoes, coarsely chopped 2 tablespoons drained capers… Continue reading →

Peach-Mango and Cereal Smoothie

Peach-Mango and Cereal Smoothie Recipe by Midwest Dairy Council and General Mills 1 container (6 ounces) fat-free peach or pineapple yogurt ½ cup whole grain cereal 1½ cups fresh or frozen sliced peaches or mango chunks 1 cup fat-free milk ½ cup ice, if desired Peach or pineapple slices, additional mango… Continue reading →

Magnolia Martini

Advocate staff photo by CHARLES CHAMPAGNE -- Magnolia Martini

Magnolia Martini Serves 1. Recipe is by Adam Seger. 1.5 ounce Boyd & Blair Potato Vodka 3/4 ounce Southern Decadence Magnolia Shrub Juice of ½ lime or just less than ½ ounce Lemon slice for garnish Shake vodka, shrub and lime juice and strain into a chilled martini glass. Garnish with a… Continue reading →

Blood Orange Punch

Advocate staff photo by CHARLES CHAMPAGNE -- Blood Orange Punch

Blood Orange Punch Serves 12. Recipe is by Adam Seger. 1 quart brewed Rare Tea Cellar Blood Orange Pu-ehr Tea ½ cup each Boyd & Blair Vodka, Balsam American Amaro, Maple Syrup and fresh lemon juice Satsuma-flavored soda Finely diced seedless watermelon Basil 1. Mix tea, vodka, amaro, maple syrup and… Continue reading →

Grilled Pineapple Mule

Advocate staff photo by CHARLES CHAMPAGNE -- Grilled Pineapple Mule

Grilled Pineapple Mule Serves 1. Recipe is by Adam Seger, who says, “This punch is like banana bread or leftover chili — it gets better after spending a couple days in the fridge.” Ice Sparkling water (I prefer Lime Perrier) 1½ ounces grilled pineapple-infused Boyd & Blair Vodka (see recipe) 2 ounces Rare Tea… Continue reading →

Grilled Peach Champagne Cocktail

Advocate staff photo by CHARLES CHAMPAGNE -- Grilled Peach Champagne Cocktail

Grilled Peach Champagne Cocktail Serves 1. Recipe is by Adam Seger. Cold sparkling wine Chilled Balsma American Amaro Bite-sized chuck of grilled peach 1. Chill a champagne flute and a bottle of Balsam Amaro. To make cocktail, fill flute with cold sparkling wine. Top with 3/4 ounce chilled amaro. 2. Drop a bite-sized piece… Continue reading →

Toasted Coconut Shrimp

Photo by TERESA B. DAY -- Toasted Coconut Shrimp

ADVOCATE-TESTED RECIPE Toasted Coconut Shrimp Serves 4. Recipe is by Teresa Day. 2 pounds large shrimp 1 cup toasted coconut flakes 1 cup panko bread crumbs ¼ cup flour 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon ground ginger 2 eggs 2 tablespoons cup coconut milk or cow’s milk 1 cup olive… Continue reading →

Pepper Jelly Vinaigrette

Photo by TERESA B. DAY -- Pepper Jelly Vinaigrette

ADVOCATE-TESTED RECIPE Pepper Jelly Vinaigrette Yields 6 half-pint jars. Recipe is by Teresa Day. 2 green bell peppers 2 red bell peppers 4 banana peppers 2 jalapeno peppers 2 poblano peppers 6 cups sugar 1½ cups apple cider vinegar 2 packets Sure-Jell (use one pouch of Certo liquid pectin if you want jelly)… Continue reading →

Apple Caramel Chocolate Drizzle

Advocate staff photo by PATRICK DENNIS -- Apple Caramel Chocolate Drizzle

ADVOCATE-TESTED RECIPE Apple Caramel Chocolate Drizzle Serves 4 to 6. Recipe is by Julie Kay. 3 apples, cut into wedges and cut each wedge again in half 1 (11-ounce) package caramel pieces 8 tablespoons apple juice ¼ cup raisins ¼ cup Hershey’s chocolate… Continue reading →

Breakfast-for-Dinner Spaghetti

This June 22, 2015 photo shows breakfast for dinner spaghetti in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/Matthew Mead)

BREAKFAST-FOR-DINNER SPAGHETTI Start to finish: 1 hour 15 minutes (40 minutes active) Servings: 6 8 ounces bacon 5 tablespoons unsalted butter, divided 2 cups fresh breadcrumbs (made by pulsing homemade-style white bread in a food processor; you will need about 4 slices) Kosher salt and ground black pepper 2 cups thinly sliced yellow onion 2 teaspoons minced garlic… Continue reading →

Grilled Salmon with Spicy Rub

Advocate staff photo by CHARLES CHAMPAGNE    Grilled Salmon with Spicy Rub

ADVOCATE-TESTED RECIPE Grilled Salmon with Spicy Rub Serves 6 (4-oz. servings). Recipe was adapted by Corinne Cook from a recipe by Chris Hanley. 1½-pound salmon fillet with skin on 1 lime, divided 1 tablespoon olive oil 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon ground ginger ½ teaspoon red pepper flakes or to taste ½… Continue reading →

Brussels Sprouts Slaw

Advocate-tested recipe Brussels Sprouts Slaw Serves 4 to 6. Recipe is from “Southern Made Fresh: Vibrant Dishes Rooted in Homegrown Flavor” by Tasia Malakasis (Oxmoor House). 2 tablespoons fresh lemon juice (about 1 large lemon) 1 teaspoon honey 1 teaspoon whole grain mustard ¼ teaspoon table salt ¼ teaspoon freshly ground black pepper 1 tablespoon olive oil… Continue reading →

Sweet Heat Pickles

Photo by COLETTE DEAN -- Neatly labeled jars of canned vegetables, from pickled okra to salsa and bread-and-butter pickles line Tony Yokley's pantry.

Sweet Heat Pickles Makes 8-10 pints. Recipe is by Tony Yokley. 3 pounds of pickling cucumbers, sliced into ¼-inch slices 2 cups sliced white onions ½ cup pickling salt 6 cups water 3 cups white vinegar 1½ cups of apple vinegar 3½ cups sugar 2 tablespoons mustard seeds ½ teaspoon turmeric 12 cloves garlic, chopped 4… Continue reading →

Pickled Okra

Pickled Okra Makes 4-5 pints. Recipe is by Tony Yokley. 3½ pounds okra 1/3 cup canning salt 3 cups water 2 teaspoons sprigs of fresh dill 2 cups white vinegar 4-6 cloves of garlic (about ½ clove per jar) 4-6 hot red peppers chopped (about ½ pepper per jar)… Continue reading →

Bread and Butter Pickles

Bread and Butter Pickles Makes 8-10 pint jars. Recipe is by Tony Yokley. 4 quarts medium cucumbers, cut into 1/8-inch slices 6 medium white onions, sliced 2 green peppers, chopped 4 cloves garlic, diced 1/3 cup coarse medium salt or kosher salt 5 cups sugar 3 cups cider vinegar ½ teaspoon turmeric ½ teaspoon celery seed… Continue reading →

Choice Salsa

Choice Salsa Yields about 6 pint jars. Recipe by National Center for Home Food Preservation 6 cups peeled, cored, seeded and chopped ripe tomatoes 9 cups diced onions and/or peppers of any variety 1½ cups commercially bottled lemon or lime juice 3 teaspoons canning or pickling salt Caution: Wear plastic or rubber gloves and do not… Continue reading →

Spaghetti Sauce Without Meat

Spaghetti Sauce Without Meat Yields about 9 pints. Recipe from National Center for Home Food Preservation 30 pounds tomatoes 1 cup chopped onions 5 cloves garlic, minced 1 cup chopped celery or green pepper 1 pound fresh mushrooms, sliced (optional) 4½ teaspoons salt 2 tablespoons oregano 4 tablespoons minced parsley 2 teaspoons black pepper ¼ cup… Continue reading →

Blueberry Cream Cheese Muffins

ADVOCATE-TESTED RECIPE Blueberry Cream Cheese Muffins Yields 12 muffins. Recipe is by Teresa Day. 2 eggs 1 cup white sugar ½ cup coconut oil or shortening ½ teaspoon vanilla extract 2 cups all-purpose flour ½ teaspoon salt ½ teaspoon baking soda… Continue reading →

Peachy Muffins

ADVOCATE-TESTED RECIPE Peachy Muffins Yields 12 muffins. Recipe is by Teresa Day. 2 cups flour 1 tablespoon baking powder ½ teaspoon salt 2 tablespoons ground toasted coconut (optional) 4 tablespoons unsalted butter, softened ½ cup sugar ½ cup brown sugar 1 large egg 1 cup sour cream 1 teaspoon almond extract 3 fresh… Continue reading →

Squash Casserole

Advocate photo by Cheramie Sonnier  -- Squash Casserole

Advocate-tested recipe Squash Casserole Serves 6 to 8. Recipe is from “Mastering the Art of Southern Vegetables” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, Publisher). Variation: Omit the peppers and hot sauce if a more subtle, richer casserole is desired. 11/4 cups butter, divided 2 medium onions, chopped… Continue reading →

Dreamy, Creamy Green Potato Salad

Advocate photo by Cheramie Sonnier  --  Dreamy, Creamy Green Potato Salad

Advocate-tested recipe Dreamy, Creamy Green Potato Salad Serves 6. Excerpted from the book “The Outdoor Table” by April McKinney. Copyright © 2015 by April McKinney. Reprinted by permission of Thomas Nelson. All rights reserved. McKinney says the recipe is a good choice for serving at outdoor events on the porch or for picnics, tailgating or barbecues. 21/2… Continue reading →

Brussels Sprout Bites (with and without bacon)

Advocate photo by Cheramie Sonnier  -- Squash Casserole

ADVOCATE-TESTED RECIPE Brussels Sprout Bites (with and without bacon) Makes about 30 bite-size pieces. Recipe is from Corinne Cook. 1 lb. bag fresh Brussels sprouts ½ cup salted water Freshly ground black pepper 1/3 cup butter, melted 1/3 cup grated Parmesan cheese 4 slices bacon, if desired 1. Raise over rack to second position… Continue reading →

Beef Barbecue Dinner Fun

Advocate staff photo by PATRICK DENNIS -- Beef Barbecue Dinner Fun

ADVOCATE-TESTED RECIPE Beef Barbecue Dinner Fun Serves 4 to 6. Recipe is by Julie Kay. 2 pounds lean ground beef 1 (15.25-ounce) can Southwest corn, drained 1 onion, chopped 1 teaspoon garlic salt 1 teaspoon black pepper 1 green bell pepper, chopped ¾ cup barbecue sauce 1 cup any type shredded cheese, optional 1.… Continue reading →

Bacon BBQ New York Pork Chops

ADVOCATE-TESTED RECIPE Bacon BBQ New York Pork Chops Serves 4. Recipe is from porkbeinspired.com provided by the National Pork Board. 4 New York (top loin) pork chops, 1-inch thick (6-ozs. each) Salt and pepper to taste 4 tablespoons barbecue sauce ½ cup lager beer, OR non-alcoholic beer 1. Prepare grill to medium-high heat (about 450… Continue reading →

Mango Ginger Wings

Advocate staff photo by PATRICK DENNIS -- Mango Ginger Wings

ADVOCATE-TESTED RECIPE Mango Ginger Wings Serves 4 to 6. Recipe is by Julie Kay. 1 (3-pound) package chicken wings 3 green onions, chopped 1 bell pepper, sliced into strips 1 (8-ounce) package House of Tsang sweet mango ginger simmering sauce 1 (12-ounce) package chow mein noodles 1. Place chicken wings into slow cooker and top… Continue reading →

Grilled Greek Chicken Pitas

Associated Press photo by Matthew Mead -- Grilled Greek Chicken Pitas

Grilled Greek Chicken Pitas Serves 6. Recipe is from Alison Ladman. 1 teaspoon ground cumin 4 cloves garlic, chopped 6 tablespoons red wine vinegar, divided 1 cup plain Greek yogurt Kosher salt and ground black pepper 2 tablespoons finely chopped fresh oregano… Continue reading →

Corn Pone

Photo by TERESA B. DAY -- Stewed Okra and Tomatoes

Corn Pone Recipe is from “Confederate Receipt Book, A compilation of Over One Hundred receipts,” Adapted to the Times, introduction by E. Merton Coulter, The University of Georgia Press. 2 cups white cornmeal Pinch of salt 2 cups very warm water Slab bacon or lard Heavy syrup or molasses 1. Combine cornmeal and salt. Gradually stir… Continue reading →

Stewed Okra and Tomatoes

Stewed Okra and Tomatoes Serves 4. Recipe is by Teresa Day. 2 tablespoons butter 2 tablespoons olive oil 1 small onion, chopped 1 clove garlic, minced 2 ripe tomatoes, cut in chunks 1 pound fresh okra, sliced in ½-inch rounds ½ teaspoon salt 1 teaspoon black pepper ½ teaspoon sugar 1 bay leaf… Continue reading →

Purple Hull Peas and Ham

Purple Hull Peas and Ham Makes 4, 1-cup servings 2 tablespoons butter 2 tablespoons olive oil 1 small onion, chopped 1 clove garlic, minced 1 pound shelled, fresh purple hull peas (or thawed from the freezer) 1½ cups chicken broth ½ teaspoon salt 1 teaspoon black pepper ½ teaspoon sugar 1 teaspoon Cajun seasoning blend*… Continue reading →

Chicken Spaghetti

ADVOCATE-TESTED RECIPE Chicken Spaghetti Serves 8. Recipe is from the family files of Jean Kay Brown. 1 hen or large fryer, cut up, visible fat removed (I tested recipe using Air-Chilled Smart Chicken, cut up) Salt and black pepper to taste 2 tablespoons vegetable oil 1 large onion, about 1 cup, chopped 2 cloves garlic, minced… Continue reading →

Glazed Roast Pork Belly

Advocate photo by Teresa B. Day -- Glazed Roast Pork Belly

Advocate-Tested Recipe Glazed Roast Pork Belly Yields 6 servings. Recipe is from Teresa B. Day. 1 1/2-2 pounds pork belly with skin 2 teaspoons kosher salt 2 teaspoons black pepper 2-3 tablespoons fig preserves or syrup from jarred figs… Continue reading →

Rustic Roast Butternut Squash

Advocate photo by Teresa B. Day -- Rustic Roast Butternut Squash

Advocate-Tested Recipe Rustic Roast Butternut Squash Yields 6 servings. Recipe is by Teresa B. Day. 1 tablespoons olive oil 2 large or 3 medium butternut squash 11/2 tablespoons honey or syrup from jarred figs 1 teaspoon sea salt 1 teaspoon cumin… Continue reading →