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The school year is ending and summer fun beckons. What a perfect time for casual entertaining with barbecues, picnics and garden parties. Need a reason to host a get-together? Take your theme from Memorial Day on May 28, Flag Day on June 14, the first day of summer on June 20, … Continue reading →
My niece said she had a gift for me. I was intrigued; it was long past Christmas, and it wasn’t my birthday. She handed me a large package. Tears came to my eyes when I unwrapped it to reveal a simple wooden box. What Paula had given me was priceless: my mother’s recipe box with its recipes, many … Continue reading →
The Thursday Red Stick Farmers Market moves this week from its Perkins Road spot to a new location just off Kenilworth Parkway on the Pennington Biomedical Research Center campus. This should be a good fit — Pennington promotes public health by encouraging people to eat fresh produce and Big River Economic and Agricultural … Continue reading →
Every time I opened my top desk drawer I saw it, the brown paper bag holding the candy bar. It beckoned to me, but I held my resolve — no candy until after Lent. It was a special candy bar, one that was supposed to be similar to one I had loved as a child. Beth Colvin, … Continue reading →
April showers may bring May flowers, but April showers may mean May or June weddings. With the recent engagement announcements by my son and by family members of friends, I’m realizing just how much springtime entertaining revolves around weddings — and how many details there are to remember. It’s now that I truly … Continue reading →
Eggs have long been associated with spring and with Easter — a time of renewal, rebirth and new life. What better symbol for the holiday, which celebrates Jesus’ resurrection from a sealed tomb, than an egg in which life springs from a sealed shell? So, with that thought, it seems appropriate to take a look at “The Fresh Egg Cookbook: From Chicken to Kitchen” by Jennifer Trainer Thompson. Continue reading →
I can still see my mother-in-law standing, favoring her bad hip, at her kitchen sink patiently peeling a mound of little shrimp that she’d fry for our supper. Her older son occasionally went shrimping. He’d sell most of the catch, and he’d give his mom the small shrimp that most people wouldn’t want … Continue reading →
Today the Food section offers stories about Irish and Italian celebrations — so, I decided to review an attractive cookbook celebrating … Asian-inspired foods. Well, writing about a book which looks at Pan-Asian dishes does fit into a general ethnic theme. Award-winning author Nina Simonds is considered a leading American authority on Chinese cooking, but … Continue reading →
One of my favorite weekends each year is when the Friends of the LSU Libraries hold its Book Bazaar. I make at least one, sometimes two trips, to the LSU campus to look through the used books arranged by categories on long tables and on book shelves. I even peruse the books still in boxes under the tables, … Continue reading →
Probably more than any other request the Food staff gets from readers is to feature recipes appropriate for those with diabetes. Sometimes, the caller has just been diagnosed with diabetes and wants help with understanding how to adjust favorite recipes or with learning more about preparing flavorful meals. However, no one on our staff is qualified … Continue reading →
How many times have I let my eyes get the better of me — I go to the farmers market or vegetable stand, see luscious-looking fruit and vegetables piled high, and walk out with more than I can possibly use before they begin to lose their luster. That was exactly the scenario I found … Continue reading →
Circle Sept. 6 on your calendar and plan to buy tickets to the annual Capital Chefs’ Showcase. The gala, a major fundraising event each year to benefit Cancer Services of Greater Baton Rouge, should be quite a party. This year is the event’s 30th anniversary, and organizers are planning to make it extraordinary. For one thing, … Continue reading →
Have you ever thought about calling someone, then your telephone rang and the person you planned to call was on the other end of the line? Well, something like that occasionally happens to me. Just the other day, I was looking through a stack of cookbooks to review and pulled out a few on various ethnic cuisines. … Continue reading →