Side Dish: Come hogs and high water

Advocate photo by Cheramie Sonnier  --  A fried red beans and rice ball topped with an aioli is among the entries in the new bean category at Hogs for the Cause. The snack was the idea of Jay Ducote and Aimee Tortorich, members of the Bacon Rouge team.

Torrential rainstorms Friday and very early Saturday had the 2014 Hogs for the Cause competitors scrambling to move their pits out of high water and hang on to flying tents. Overcast skies and cool temps greeted Saturday morning’s early arrivals, who slogged through mud to get to the 90 competitors’ food booths at “City Pork” in New … Continue reading →

Side Dish: Don’t duck Miss Kay’s cookbook

“Miss Kay’s Duck Commander Kitchen: Faith, Family, & Food — Bringing Our Home to Your Table” by Kay Robertson with Chrys Howard. Howard Books, $22.99. 236-page paperback. With all the recent hubbub about Phil Robertson of the “Duck Dynasty” television show, it seemed like the right time to review “Miss Kay’s Duck … Continue reading →

Side Dish: Wine lovers will drink in new ‘Atlas’

“The World Atlas of Wine: 7th Edition” by Hugh Johnson and Jancis Robinson. Mitchell Beazley. $55, 400-page hardcover. $29.99, iBook edition. Serious wine lovers will want to get the latest edition of “The World Atlas of Wine.” It is an amazingly comprehensive work filled with detailed information … Continue reading →

Cheese roll substitute in demand

Photo provided by Octopus Publishing Group Limited  --  Chocolate-filled Pear Puddings, prepared from a recipe in 'Pie' by Angela Boggiano, make a lovely finale for a holiday luncheon or dinner party.

My goodness, I didn’t realize how many people have been looking for convenient substitutions for the discontinued Kraft garlic and jalapeño cheese rolls. That is until last week. After writing about similar cheese rolls bein g back in local grocery stores, I heard from lots of readers apparently tired of having to concoct their own substitutions … Continue reading →

Side Dish: Garlic cheese roll is back in grocery stores

Photo provided by Devotion Vodka  --  Mistletoe Martini is a mixture of vodka, Kahlua, Bailey's Irish Cream and white creme de cacao.

Reader Gretchen Berry, who always made a broccoli and garlic cheese casserole with Kraft’s famous Garlic Cheese Roll, wrote two weeks ago looking for a substitution for the product, which is no longer available. Berry’s request reminded me that the demise of that cheese roll and a second popular Kraft product several years ago left home cooks … Continue reading →

Side Dish: Cookbook showcases La. heritage

$24.95, 192-page handcover. If you’re hosting Thanksgiving dinner this year, don’t panic. You still have a week to prepare — and luckily most side dishes and desserts can be made ahead. Plus, there’s nothing wrong with asking family and friends to … Continue reading →

Side Dish: Southern cookbooks worth a toast

“Bourbon: a Savor the South cookbook” by Kathleen Purvis. University of North Carolina Press. $18, 102-page hardcover. “Biscuits: a Savor the South cookbook” by Belinda Ellis. University of North Carolina Press. $18, 133-page hardcover. Bourbon and biscuits are … Continue reading →

Side Dish: White House dining

“Dining at the White House: From the President’s Table to Yours” by John Moeller with Mike Lovell. American Lifestyle Publishing. $35, 416-page hardcover. Former White House chef John Moeller offers a delightful view of what … Continue reading →

Side Dish: Remembering Johnny Percle

Louisiana cooking lost a wonderful ambassador Sept. 10. Our staff was saddened to learn of the passing of chef John Talbot Percle, 63, of Thibodaux, who was longtime executive chef at Nottoway Plantation Restaurant & Inn near White Castle until returning to his hometown after Hurricane Katrina. Percle got his … Continue reading →

Side Dish: Diabetes cookbook

The Diabetes Cookbook published by DK.

If the phone calls the Food staff receives are any indication, those newly diagnosed with Type 2 diabetes are always looking for more information on how to manage their diets. We recommend the person contact a dietitian. Occasionally, we also can suggest a good cookbook with practical information, such … Continue reading →

Side Dish: Drop 10 Diet

Lucy Danziger, editor-in-chief of SELF Magazine, along with Beth Janes and the magazine’s editors, has written a cooking companion to last year’s “The Drop 10 Diet,” which featured a five-week diet plan. Didn’t get the earlier book? Don’t worry. The introduction to “The Drop 10 Diet Cookbook: More Than 100 Tasty, Easy Superfood … Continue reading →

Side Dish: Egg dyeing

When McCormick, the spices and flavors company, sent ideas for dyeing eggs, it reminded me of how my mother-in-law would prepare Easter eggs with my children. She would use the old Cajun techniques she had learned from her mother and grandmother. She raised chickens so there were always plenty of both white … Continue reading →

Side Dish: George Washington and cherries

Photo provided by California Cherries

A copy of a Gilbert Stuart portrait of George Washington always hung somewhere, usually over the teacher’s desk, in every one of my elementary school classrooms. In fact, most classrooms across the United States also displayed a portrait of the first president and sometimes one of Abraham Lincoln, too. My teachers would point … Continue reading →

Mango Pudding

The Chinese Takeout Cookbook by Diane Kuan for Side Dish on Feb. 7, 2013

Celebrate Chinese New Year on Sunday by firing up the wok and making your own Chinese takeout food, which cooking instructor and food blogger Diana Kuan, in her first cookbook, calls all-American comfort food. “American-style Chinese food predates the arrival of most regional Chinese cuisines that we now enjoy, including Sichuan, Hunan … Continue reading →

Side Dish: Swinging back

Cover of

Learning of an acquaintance’s diagnosis of breast cancer reminded me of a cookbook I’d gotten a few months ago, “The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer” by Barbara C. Unell, founder of nonprofit Back in the Swing USA, and cookbook author Judith Fertig. … Continue reading →

Side Dish: Southern Oven

HHH Reviewer’s rating
Cookbook rating system:
HHHHOutstanding, HHHExcellent, HHGood, HFair “From a Southern Oven: The Savories, the Sweets” Wiley, $32.50 272-page hardcover. Now that we’ve survived the Mayan doomsday of Dec. 21 and the … Continue reading →

Side Dish: Barefoot Contessa

Photo by Quentin Bacon

Here’s a tip for those looking for a gift for the cooks on their gift lists: Bestselling author and Food Network star Ina Garten’s newest cookbook, her eighth, is now available. “Barefoot Contessa Foolproof: Recipes You Can Trust” is illustrated with plenty of beautiful full-color photographs by Quentin Bacon and … Continue reading →

Side Dish: Coffee and Walnut Cake

Photo provided by SARA LEMONCoffee and Walnut Cake is a favorite sweet in Britain.

Members of the Baton Rouge Art League not only appreciate good art, but they also enjoy good food and all of them seem to be top-notch cooks. The members take turns providing snacks for the monthly morning meetings. There are no store-bought cookies and cakes to accompany coffee and punch for this group. The women offer a … Continue reading →

Side Dish: “Lidia’s Favorite Recipes”

Lidia's Favorite Recipes cover

Family, friends, favorite Thanksgiving dishes and possibly football, too, are now forefront on most people’s minds. But, by next week, thoughts will turn to getting ready for the upcoming holidays, including Hanukkah, which begins at sundown on Dec. 8, Christmas and New Year’s Day. That means planning special meals and snacks and selecting … Continue reading →