Resources

Attorney Profiles
2015 Baton Rouge Attorney Profiles
Attorney Profiles
2015 New Orleans Attorney Profiles
Letter to the editor
Send a letter to the editor to voice your opinion.
East Baton Rouge Parish Homicide Map
A map listing homicides or suspected homicides in EBR Parish.
Gas Prices in BR
Current gas prices in BR area.

Not Your Mom’s Tuna Casserole

Photo by Waterbury Publications Inc.  --  Lorraine Wallace updates the classic tuna casserole with her recipe Not Your Mom's Tuna Casserole in her latest cookbook 'Mr. & Mrs. Sunday's Suppers.' Copyright © 2015 by Lorraine Wallace. Reprinted by permission of Houghton Mifflin Harcourt Publishing Co. All rights reserved.

Not Your Mom’s Tuna Casserole Serves 8. Recipes and photography from MR. & MRS. SUNDAY’S SUPPERS by Lorraine Wallace. Copyright © 2015 by Lorraine Wallace. Reprinted by permission of Houghton Mifflin Harcourt Publishing Co. All rights reserved. Wallace writes, “It is surprisingly easy to update this classic casserole by replacing the high‑fat and salt‑laden condensed soup it… Continue reading →

My Mother’s Hamantaschen

Advocate staff photo by TRAVIS SPRADLING --Hamantaschen, the traditional cookie for the Jewish holiday of Purim, is said to resemble the three-cornered hat worn by Haman, the  villain in the Biblical Book of Esther.

Advocate-tested recipe My Mother’s Hamantaschen Makes about 8 dozen. Recipe is from the late Beatrice Lopoo Nathanson. This is a variation of hamantaschen with a sugar cookie-type crust. 1 pound pitted prunes, ready to eat 2 cups pecans 2 1/2 cups sugar, divided 2 teaspoons cinnamon 5 to 6… Continue reading →

Pecan Squares

Advocate staff photo by TRAVIS SPRADLING -- Pecan Squares are a delicious sweet treat, perfect for the Jewish holiday of Purim.

Advocate-tested recipe Pecan Squares Makes about 36 squares. Recipe is from “The Silver Palate Cookbook” by Julee Rosso and Sheila Lukins. 2⁄3 cup confectioners’ sugar 2 cups all-purpose flour 3 sticks plus 3 tablespoons unsalted softened butter, divided 1/2 cup honey 3 tablespooons heavy cream 1/2… Continue reading →

Chicken With Wild Mushrooms and Artichokes

Advocate staff photo by TRAVIS SPRADLING -- Chicken with Mushrooms and Artichokes is a typical main course for a late afternoon dinner often served at  Purim.

Advocate-tested recipe Chicken With Mushrooms and Artichokes Serves 6. Recipe is from “Jewish Holiday Style” by Rita Milos Brownstein, who says this “terrific blending of flavors” is perfect for a Purim dinner. 1 1/2 to 2 pounds boneless, skinless chicken breast (6 pieces) Vegetable oil as needed 4 tablespoons flour, divided… Continue reading →

Travados (Jerusalem Cinnamon-Nut Cookies)

Advocate staff photo by TRAVIS SPRADLING -- Travados (Jerusalem Cinnamon-Nut Cookies) are crescent-shaped cookies filled with pecans, sugar and cinnamon.

Advocate-tested recipe Travados (Jerusalem Cinnamon-Nut Cookies) Makes 36 cookies. Recipe is adapted from Joan Nathan’s “The Jewish Holiday Baker.” This is an old Jerusalem Sephardic treat traditionally served on all holidays but particularly at Purim. They taste even better the second day. 2 1/2 sticks unsalted butter or margarine, at room temperature… Continue reading →

Hamantaschen Fillings

Advocate staff photo by TRAVIS SPRADLING --Hamantaschen, the traditional cookie for the Jewish holiday of Purim, is said to resemble the three-cornered hat worn by Haman, the  villain in the Biblical Book of Esther.

Hamantaschen Fillings Recipes are from “The Gourmet Jewish Cook” by Judy Zeidler, who writes that everyone in her family has his or her favorite hamantaschen filling. “If I don’t have the time to prepare the filling from scratch, I often use ready-made fillings — apricot, prune, poppyseed and almond — that can be found in… Continue reading →

Fabulous Brownies

Advocate staff photo by TRAVIS SPRADLING -- Brownies are popular sweet choices for Purim feasting.

Advocate-tested Recipe Fabulous Brownies Makes about 2 dozen large brownies. Recipe is adapted from Ina Garten’s “The Barefoot Contessa Cookbook.” 1 pound unsalted butter 1 pound semisweet chocolate chips 6 ounces unsweetened chocolate 6 extra-large eggs 3 tablespoons instant coffee granules 1 tablespoon or more pure vanilla extract… Continue reading →

Stewed Tomato Soup

Advocate staff photo by HEATHER MCCLELLAND  --  Warm up with slow-cooked Stewed Tomato Soup.

ADVOCATE-TESTED RECIPE Stewed Tomato Soup Serves 6 to 8. Recipe is by Julie Kay. 2 (28-ounce) cans stewed tomatoes 1 (15-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1 large onion, chopped 3 stalks celery, chopped 1 green bell pepper, chopped 1 cup water 2 cups chicken broth 1 teaspoon basil 1 teaspoon Italian seasoning 1… Continue reading →

Simple Shrimp Scampi

Advocate staff photo by TRAVIS SPRADLING -- Serve Simple Shrimp Scampi over toasted French bread slices.

ADVOCATE-TESTED RECIPE Simple Shrimp Scampi Serves 4 to 6. Recipe is by Corinne Cook. 1 pound shrimp, peeled and deveined ¼ cup olive oil 1 tablespoon butter 2 cloves garlic, minced ½ teaspoon Worcestershire Sauce ¼ cup white wine Salt,… Continue reading →

Balsamic Roasted Brussels Sprouts

Advocate staff photo by HEATHER MCCLELLAND  --  For an easy side dish, try Balsamic Roasted Brussels Sprouts.

ADVOCATE-TESTED RECIPE Balsamic Roasted Brussels Sprouts Serves 4-6. Recipe is from Courtney McCullough Moss. 1 gallon size, plastic zippered bag (for easy cleanup) 1 pound Brussels sprouts, washed and trimmed of bad leaves, patted dry, large ones cut in half ¼ cup olive oil 1⁄8 cup balsamic… Continue reading →

French Onion Soup

Advocate staff photo by HEATHER MCCLELLAND  --  French Onion Soup

Advocate-tested recipe French Onion Soup Serves 4. Recipe is by Corinne Cook. 2 large onions, about ½ pound 4 tablespoons butter 2 tablespoons flour 3 (14.5-ounce) cans beef broth ¼ cup wine, preferably red Salt and black pepper to taste… Continue reading →

Jalapeño Cauliflower and Cheese

Advocate staff photo by HEATHER MCCLELLAND --  Peppers add some zip to slow-cooked Jalapeno Cauliflower and Cheese.

ADVOCATE-TESTED RECIPE Jalapeño Cauliflower and Cheese Serves 4. Recipe is by Julie Kay. 1 head of cauliflower, broken into sections 2 cups chicken broth 1 large onion, sliced ¼ cup jalapeño peppers 1 green bell pepper, chopped 1 teaspoon black pepper 1… Continue reading →

Strawberries and Chocolate Crème

Advocate staff photo by HEATHER MCCLELLAND --  Treat your Valentine to Strawberries and Chocolate Creme.

ADVOCATE-TESTED RECIPE Strawberries and Chocolate Crème Serves 6 to 8. Recipe is by Julie Kay. 1 pound strawberries 1 (24-ounce) package chocolate-flavored almond bark 1 (7-ounce) jar marshmallow crème 3 tablespoons half-and-half ¼ cup coconut 1. Clean strawberries… Continue reading →

Chocolate Angel Food (Cake or Dessert)

Advocate staff photo by HEATHER MCCLELLAND  --  Everyone will like creamy Chocolate Angel Food (Cake or Dessert).

ADVOCATE-TESTED RECIPE Chocolate Angel Food (Cake or Dessert) Serves 8 to 12. Recipe is by Corinne Cook. 1 small angel food cake, cut into 1-inch cubes (about 3¼ cups) OR 1 (16-oz) angel food cake mix prepared according to directions on box OR from angel food cake recipe (see recipe below)… Continue reading →

Thick-Cut Pork Chops With Warm Apple-Cabbage Slaw

Advocate photo by Cheramie Sonnier  --  For an easy, hearty meal, prepare Thick-Cut Pork Chops With Warm Apple-Cabbage Slaw.

Advocate-tested recipe Thick-Cut Pork Chops With Warm Apple-Cabbage Slaw Serves 4. Recipe is from “Sheet Pan Suppers: 120 Recipes for Simple, Surprising, Hands-Off Meals Straight From the Oven” by Molly Gilbert, who says, “Napa cabbage is sometimes referred to as Chinese cabbage, and I like its mild flavor and light, yellow green color… Continue reading →

Stir-Fried Shrimp With Sweet Corn and Chinese Sausage

Stir-Fried Shrimp With Sweet Corn and Chinese Sausage Serves 2. Recipe is courtesy of The Republic of Tea library. 1 tablespoon Stir-Fry Tea Oil (or other oil with high smoke point) 1/2 piece Chinese sausage, sliced into 1⁄8-thick rounds (Italian sausage can be substituted) 10 extra-large shrimp, peeled and… Continue reading →

Pineapple Sweet and Sour Dipping Sauce

Pineapple Sweet and Sour Dipping Sauce Recipe is provided by IMUSA. 1 tablespoon ice water 1 tablespoon cornstarch 1 (20-ounce) can of pineapple chunks 1/4 cup vinegar 1 tablespoon sugar 1 teaspoon salt Steamed vegetables… Continue reading →

Chinese Almond Cookies

Chinese Almond Cookies Makes about 4 dozen cookies. Recipe is from Love’n Bake and American Almond Products Co. 1 cup almond paste 2⁄3 cup sugar 1 cup unsalted butter, chilled and cut into cubes 1/4 teaspoon kosher salt 1 egg 1 3/4 cups… Continue reading →

Hoisin-Whiskey Glazed Meatballs

Photo by CanolaInfo  --  Hoisin sauce, also known as Chinese barbecue sauce, adds flavor to Hoisin-Whiskey Glazed Meatballs and helps to thicken the Asian-inspired glaze.

Hoisin-Whiskey Glazed Meatballs Makes 24 meatballs; serves 6. Recipe is from CanolaInfo, which says, “Hoisin sauce, also called Chinese barbecue sauce, adds a lot of flavor and helps to thicken this Asian-inspired glaze.” 8 ounces ground turkey 1⁄3 cup quick cooking oats 1⁄3 cup finely chopped… Continue reading →

Roast Duck

Roast Duck Serves at least 4. Recipe from The Advocate files was provided by Dongyan Zhang. 1 tablespoon salt 1/2 teaspoon black pepper 1 cleaned, young duck (available at local supermarkets) 3 green onions 4 slices of fresh ginger 3 ounces honey… Continue reading →

Eggplant With Soy Sauce

Advocate file photo by Patrick Dennis  --  A typical Chinese meal Dongyan Zhang serves at home includes Roast Duck and Eggplant  With Soy Sauce.

Eggplant With Soy Sauce Serves 4 with other items. Recipe from The Advocate’s files was provided by Dongyan Zhang. 2 medium eggplants, unpeeled and cut into 3/4-inch chunks Vegetable oil 5 cloves fresh garlic, crushed, divided 1⁄3 of a jalapeño pepper, sliced 2… Continue reading →

Chinese Beef Pot Stickers With Maple-Wasabi Dipping Sauce

Photo provided by The Beef Checkoff  --  Serve Chinese Beef Pot Stickers With Maple-Wasabi Dipping Sauce as an appetizer or for a light meal with a salad.

Chinese Beef Pot Stickers With Maple-Wasabi Dipping Sauce Makes 40. Recipe is from The Beef Checkoff and Family Features Editorial Syndicate, Inc. Pot Stickers: 1 pound ground beef (95% lean) 1 tablespoon sesame oil 1 1⁄3 cups finely chopped button mushrooms 1 tablespoon minced garlic… Continue reading →

Tuna Stuffed Peppers

Photo provided by StarKist  --  For a colorful Lenten meal, prepare Tuna Stuffed Peppers.

Tuna Stuffed Peppers Serves 6. Recipe is from StarKist. 1 (11-ounce) pouch chunk light tuna in water 6 bell peppers, red and green 1 cup chopped onions 1 clove garlic, minced 1 tablespoon olive oil 1⁄2 teaspoon oregano 1 teaspoon parsley… Continue reading →

Tomatoes With Guacamole and Steamed Sweet Peas

Advocate staff photo by HEATHER MCCLELLAND --  Serve Tomatoes WIth Guacamole and Steamed Sweet Peas as a side dish for a Valentine's Day meal.

ADVOCATE-TESTED RECIPE Tomatoes With Guacamole and Steamed Sweet Peas Recipe is by Corinne Cook, who says the best tomatoes to use are medium-size round ones that can be halved, scooped out and filled easily.3 Small tomatoes (4 halves per person, halved, hollowed out and drained. Guacamole: 1 ripe… Continue reading →

Almond Cream Tart

Advocate staff photo by HEATHER MCCLELLAND  --  Almond Cream Tart makes the perfect ending to a special Valentine's Day meal.

ADVOCATE-TESTED RECIPE Almond Cream Tart Serves 10. Recipe is adapted by Corinne Cook from a recipe she found in her mother’s recipe box. “Mama made this and topped it with any fresh fruit in season,” Cook said. “Make in a springform pan with a removable bottom. The almond layer is quickly made in a… Continue reading →

Easy Cherry Cobbler

Advocate file photo  --  Celebrate Valentine's Day or Presidents' Day with Easy Cherry Cobbler.

Advocate-tested recipe Easy Cherry Cobbler Serves 8. Recipe is from The Advocate’s files. 2 (21-ounce) cans cherry pie filling and topping 1 teaspoon almond extract 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 cup orange juice Topping: 1 tablespoon slivered almonds, coarsely… Continue reading →

Chocolate Valentine Hearts

Chocolate Valentine Hearts Makes 3 dozen 2-inch hearts. Recipe is used by permission from King Arthur Flour. Let’s get to the heart of the matter here—the chocolate heart, that is! Use a cookie cutter to cut baked brownies into heart shapes, top with chocolate ganache, and you’ve got a Valentine’s or other special-occasion dessert worth swooning… Continue reading →

Romance-Rita

Photo provided by Sauza Tequila  --  This Valentine's Day offer a cocktail just for her, Romance-Rita.

Romance-Rita Serves 1. Recipe is provided by Sauza Tequila. 5 pitted and stemmed cherries 1 part fresh lime juice 1 tablespoon agave nectar 2 parts JDK & Sons 03 Premium Orange Liqueur 1 part Sauza Blue Silver 100% Agave Tequila Ice 1 part club soda Cherries, for garnish 1. Muddle together pitted cherries, lime juice and… Continue reading →

Fudgy Raspberry Mug Brownie

Photo provided by McCormick  --  For an easy-to-make Valentine's Day treat, make Fudgy Raspberry Mug Brownie for two in the microwave.

Fudgy Raspberry Mug Brownie Serves 2. Recipe is from McCormick. 3 tablespoons miniature chocolate chips 1 tablespoon butter 2 tablespoons packed brown sugar 2 tablespoons flour 1 egg yolk 1 teaspoon milk 3/4 teaspoon raspberry extract 1. Microwave chocolate chips and butter in microwavable coffee mug… Continue reading →

Kathy’s Southwest Crab Cakes

Advocate staff photo by HEATHER MCCLELLAND --  Kathy's Southwest Crab Cakes can be served as either a main course or an appetizer.

ADVOCATE-TESTED RECIPE Kathy’s Southwest Crab Cakes Makes 7 or 8 (2½-inch crab cakes). This recipe is from Kathy Ramirez, of Baton Rouge. She said, “These are always a hit whether served as entree or appetizer.” 1 pound crab meat, fresh or frozen 1 cup crushed corn chips or tortilla chips 1… Continue reading →

Salsa Beef Over Rice

Advocate staff photo by HEATHER MCCLELLAND --  Use stew meat for slow-cooked Salsa Beef Over Rice.

ADVOCATE-TESTED RECIPE Salsa Beef Over Rice Serves 4 to 6. Recipe is by Julie Kay. 1½ to 2 pounds beef stew meat 1 (16-ounce) jar chunky salsa 1 (15-ounce) can black beans, undrained 2 cups frozen corn 1 green bell pepper, chopped… Continue reading →

Baked Apples

Advocate staff photo by HEATHER MCCLELLAND --  For an easy-to-make dessert, try Baked Apples.

ADVOCATE-TESTED RECIPE Baked Apples Serves 4 to 6. Recipe is by Corinne Cook, who says, “Adapt this to your liking by adding raisins or dried cranberries along with the nuts in the center. Mix the cinnamon-sugar proportions to your liking by adding more or less. Sweet Treat (Cajun Power brand) is a Louisiana product… Continue reading →

Traditional King Cake

Traditional King Cake Makes 1 king cake; 12-14 pieces. Recipe is by Stephanie Bernard, pastry chef at Tableau in New Orleans, who shares her personal king cake recipe. Cake: ½ cup warm water 5 teaspoons active dry yeast ½ cup plus 2 teaspoons sugar… Continue reading →

King Cake

Advocate staff photo by Cheramie Sonnier  --  King cake made from a recipe in 'A World of Cake: 150 Recipes for Sweet Traditions From Cultures Near and Far' features a cream cheese filling and a lemon-flavored icing.

Advocate-tested recipe King Cake Makes 1 cake; serves 10 to 12. Recipe is from “A World of Cake: 150 Recipes for Sweet Tradition From Cultures Near and Far” by Krystina Castella (Storey Publishing). 1 tablespoon active dry yeast 1 cup warm water 1/2 cup sugar… Continue reading →

King Cake

King Cake Makes 1 king cake. Recipe is from “Tell Me More: A Cookbook Spiced With Cajun Traditions and Food Memories” by the Junior League of Lafayette, Inc. Brioche dough: 1/2 cup lukewarm water (110 degrees to 115 degrees) 2 packages dry yeast 41/2 to 51/2 cups sifted flour 1/2… Continue reading →

Slow-Cooked Beans

Advocate staff photo by HEATHER MCCLELLAND  --  For an economical and tasty dish, try Slow-Cooked Beans.

ADVOCATE-TESTED RECIPE Slow-Cooked Beans Serves 6 to 8. Recipe is by Julie Kay. 1 (28-ounce) can Bush’s vegetarian baked beans, undrained 2 (15.5-ounce) cans pinto beans, drained 1 (15.5-ounce) can kidney beans, drained 1 green bell pepper, chopped 1 large onion, chopped… Continue reading →

Cabernet Sauvignon Caramelized Onion Dip

Photo provided by Woodbridge by Robert Mondavi  --  Cabernet Sauvignon Caramelized Onion Dip is an easy-to-make twist from Woodbridge by Robert Mondavi on a classic favorite.

Cabernet Sauvignon Caramelized Onion Dip Makes 4-6 appetizer servings. Recipe is from Woodbridge by Robert Mondavi. 3 tablespoons unsalted butter 1 large onion, sliced into half rings 1 teaspoon salt ¼ teaspoon nutmeg ½ teaspoon pepper 1 tablespoon cabernet sauvignon wine 8 ounces cream cheese, room temperature ½ cup… Continue reading →

Roasted Butternut Squash and Goat Cheese Pinot Noir Dip

Photo provided by Woodbridge by Robert Mondavi  --  Create a winning Super Bowl party with Roasted Butternut Squash and Goat Cheese Pinot Noir Dip.

Roasted Butternut Squash and Goat Cheese Pinot Noir Dip Makes 4-6 appetizer servings. Recipe is from Woodbridge by Robert Mondavi. 1 pound butternut squash, cubed 2 large carrots, peeled and chopped into large pieces 3 bulbs garlic, diced 2 tablespoons olive oil 2 tablespoons pine nuts plus more for garnish 2… Continue reading →

White Bean Soup With Pasta

Advocate staff photo by HEATHER MCCLELLAND --  Welcome family and friends with a warm bowl of White Bean Soup With Pasta on a cool day.

ADVOCATE-TESTED RECIPE White Bean Soup With Pasta Serves 8-10. Recipe was submitted by Gayle Wagner to the “Robusto Italiano” Food Focus booklet published by The Advocate in 1991. 1 pound dried white beans (I tested with navy beans) 4 quarts water 2 tablespoons olive oil… Continue reading →

Kale and Brussels Sprouts Salad

Advocate staff photo by HEATHER MCCLELLAND --  Kale and Brussels Sprouts Salad combines two popular, good-for-you vegetables.

Advocate-tested recipe Kale and Brussels Sprouts Salad Serves 8. Recipe is from Naz Butcher. She sometimes uses packaged baby kale mix in place of all kale in this salad. The recipe makes 1¼ cups dressing. You may have leftover for another salad. Dressing 1 cup olive oil 1 or 2 garlic cloves, pressed… Continue reading →

Turkey White Bean Chili

Turkey White Bean Chili Serves 6-8. Recipes by Jack Gilmore, executive chef of Jack Allen’s Kitchen, are from “Jack Allen’s Kitchen: Celebrating the Taste of Texas.” Gilmore says, “I love chili. It’s a great one-pot meal. Using turkey is my way, psychologically, of making chili healthy. But by no means is it really that healthy. I was just… Continue reading →

Chicken Malco Roll-Ups

Advocate staff photo by ANGELA MAJOR -- Offer Chicken Malco Roll-Ups as an appetizer at a Super Bowl party.

Chicken Malco Roll-Ups Makes 4 to 6 appetizer servings. Recipe is by Malcolm Young. 4 (8-ounce) skinless chicken breasts from Iverstine Family Farms 4 tablespoons cilantro, finely chopped 4 tablespoons pine nuts, roasted 2 poblano chili peppers, roasted, peeled and cut into ¼-inch pieces 8 strips red bell pepper 1 (16-ounce)… Continue reading →

Chicken Lettuce Wraps

Advocate staff photo by ANGELA MAJOR -- Malcolm Young and Galen Iverstine suggest serving Chicken Malco Roll-Ups, left, and Chicken Lettuce Wraps atr Super Bowl parties.

Chicken Lettuce Wraps Makes about 20 appetizer servings. Recipe is by Malcolm Young, of Baton Rouge. 4 (8-ounce) chicken breasts from Iverstine Family Farms 8 ounces (½ jar) Malco’s Magnificent Salsa, plus more for garnish ½ teaspoon cumin ½ of a large sweet onion, chopped 2 cloves garlic, chopped 2 heads Bibb lettuce from Papa John’s Farm Feta… Continue reading →

Black Bean Malco Enchiladas

Black Bean Malco’s Enchiladas Makes 48 appetizer servings. Recipe is by Malcolm Young, of Baton Rouge. ½ large sweet onion, chopped 4 cloves garlic, chopped Corn oil 2 (141/2-ounce) cans black beans 1/2 teaspoon chopped cilantro ½ teaspoon cumin 1 teaspoon brandy Salt and pepper, to taste 24 (8-inch) corn tortillas 2 cloves garlic, chopped 8 ounces (1/2… Continue reading →

Malco’s Tortilla Soup

Malco’s Tortilla Soup Serves 6. Recipe is by Malcolm and Patty Young, of Baton Rouge. 3 tablespoons corn oil 4 (8-inch) corn tortillas 6 fresh cloves of garlic, chopped coarsely 4 tablespoons chopped cilantro 1 cup chopped onions 2 cans of tomatoes (fat cans) 1 tablespoon cumin 2 teaspoons chili powder 2 bay leaves Salt, to taste… Continue reading →