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A visit to the grocery store three years ago changed the direction of Richard Hanley Jr.’s life. “I’m a foodie, a health nut,” said the 28-year-old Hanley, who began cooking three years ago when he decided to lose 50 pounds. “Do what’s worth doing. That’s my motto. That’s what I live by. Instead of going to fast … Continue reading →
Like many Americans, you probably order some form of potato with steaks and burgers. It’s usually a given that this tuber will appear alongside your meatloaf and fried chicken, and your mama probably has a stack of cheese-stained potato casserole recipes she pulls out for special occasions. So it should be no surprise that … Continue reading →
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 →
Mason’s Grill did it again — took the top prize at the cocktail recipe contest at the annual Garden Fest at Burden. The Baton Rouge restaurant at 13556 Jefferson Highway on Saturday won the Louisiana rum recipe contest with its Blackberry Mojito concoction. Mason’s Grill was the winner in the event’s 2012 Bloody Mary contest. Continue reading →
Potatoes are easy to dress up or down, depending on the occasion. There’s nothing better than a plain, simple potato, but lagniappe, or that little something extra, can make all the difference. Add spice, color, flavor, or maybe all three. The Italian sausage in this recipe will need to be browned and drained of … Continue reading →
My friend Rose Marie Lorio makes delicious salads and salad dressings. She recently served this Pear, Strawberry and Blue Cheese Salad at a dinner party, and all the guests loved it. She seems to always have a dressing that complements all the fixings in the salad. This is not an unusual salad, but … Continue reading →
Redemption chef Greg Picolo will showcase VOM FASS products and their use at the New Orleans restaurant’s five-course wine dinner at 7 p.m. Wednesday. Picolo, chef at Bistro at Maison de Ville for 18 years before joining Redemption, will begin the dinner with vichyssoise with jumbo lump crab … Continue reading →
Two New Orleans mixologists — Nathan Dalton, of Felipe’s Taqueria, and Steve Yamada, of Tivoli and Lee — are among the 60 people from around the world named to the Tales of the Cocktail’s 2013 Cocktail Apprentice Program. The apprentices will have the opportunity to learn alongside mixology experts during the Tales of the Cocktail festival, which … Continue reading →
For Justus Jagger and his partner and chef, Jonathan Lestingi, the decision to open La Fin Du Monde, on Magazine Street in the Garden District, was made with almost shocking swiftness. “This place kind of fell into our laps,” said Jagger. “The previous owners of Cafe Rani are friends of mine, and I just heard one afternoon … Continue reading →
LABADIEVILLE — The Rev. Michael J. Alello may be “Father Michael” to his parishioners, but he’s “son” to Jeffrey L. and Diane Laquerre Alello, of Baton Rouge. The cheerful Catholic priest is also the cook for family celebrations and holiday dinners, such as Father’s Day. His parents and older brother, David, recently gathered at … Continue reading →
Big tomatoes, little tomatoes. Heirlooms and new varieties. The tomato may be the most popular vegetable in home gardens across the United States, but local home gardeners also want to know more about growing watermelon, peppers and fruit crops. They’ll get the chance to taste and learn more about popular Louisiana garden produce at the Garden Fest … Continue reading →
My dad wasn’t a cook, but he did appreciate the effort that went into good cooking. He also had a sweet tooth. So, for special occasions like birthdays or Father’s Day, instead of or in addition to the more traditional “guy” gift of a new shirt or power tool, I’d take him a freshly baked treat. Continue reading →
“Everything that old is new again … but easier.” I felt that way when everyone was bragging about the Cajun Country Soutache my friend Lady Pat Sherman brought to a potluck dinner. The original of this recipe came from Amelia Meaux, of Crowley. A few of us on the Food staff got to … Continue reading →
It’s good to remember that even though slow cooking is easy and not exactly gourmet, it doesn’t have to look, well, like mush on a plate. There are lots of ways to make a simple dish look fancy. Meat or poultry cutlets are some of my favorite ingredients with which to start. Pick a … Continue reading →
Whether you’re in Brooklyn or Baton Rouge, there comes a time when the spring weather warms up just enough and it starts to feel like summer. You’ve made it through April’s rainy cold snaps, embraced Cinco de Mayo and perhaps cleaned off that porch that’s seen so little use. Behold the grill, that outdoor cooking station … Continue reading →
A Mano Restaurant, in New Orleans’ Warehouse District, will celebrate local ingredients June 26 by hosting a five-course locavore dinner. Chef Mike Stoltzfus of Coquette restaurant will join a Mano chef Nicolas Martin to meet the “eat local” challenge. They will be using only ingredients from … Continue reading →
Juban’s Creole Restaurant & Caterer in Baton Rouge has promoted Henry “Joey” Daigle III to executive chef. He replaces Jaime Hernandez who is moving to Asheville, N.C., to open his own restaurant. Daigle, a native of Plaquemine, had been the restaurant’s sous chef. He began his culinary career as a line cook for Galatoire’s Restaurant under … Continue reading →
It can raise your cholesterol, expand your waist and clog your arteries, but it can also make you smile and put your diet plans on hold for just a day. We’re talking about fried food, and on Father’s Day weekend, there’s an entire festival devoted to the sumptuous if sinful fare. The first Southern Fried … Continue reading →
The Eat Local Challenge, held in June each year, is in full swing. Farmer’s markets brimming with local produce provide home cooks with fresh flavors — some familiar, some surprising. Meanwhile, more than 40 local restaurants have added the “Eat Local” stamp to their menus, promising New Orleanians that they can dine out and still meet … Continue reading →
LAFAYETTE — With renovations still ongoing, Ruffino’s on the River has opened in the upscale space formerly occupied by Cochon Lafayette. The restaurant serves the same Italian-Creole fusion menu as Ruffino’s Baton Rouge location — steaks, seafood and Italian dishes — “but more concentrated” and with a few specialties unique to Ruffino’s on the River, … Continue reading →
The Food staff gets calls from readers who have misplaced newspaper clippings of favorite recipes. Those requests help the staff know what recipes interest our readers. They also bring back memories of the people who shared the recipes. Sometimes those clipped recipes have been passed from one generation to the next. Here’s an … Continue reading →
Ripe olives are one of the most versatile foods in your pantry. With a can of black or green ripe olives, you can come up with a quick tapenade appetizer. Tapenade originated in Provençe, France, as a simple mixture of chopped olives mixed with the area’s native herbs and spices. The seasoned mixture is used as … Continue reading →
Editor’s note: The 26th annual National Cancer Survivors Day, which celebrates life after cancer, was observed Sunday. This is a story by one of the nearly 14 million survivors living in the United States. Probably the scariest word in the English language is the “C” word, cancer. And … Continue reading →
Just because it’s summer, don’t forget how good a bowl of homemade soup can be, especially for an easy dinner or a soup and salad lunch. People often discard soups in the dreaded heat we deal with in summer months, but it can be just the thing that soothes the spirit on busy days when heavier … Continue reading →
Perk up the flavor of whipped potatoes by adding chicken broth to the water you cook them in. Top the potatoes with caramelized leeks and onions and you’ve raised the dish to another level. Caramelizing is done by simply heating butter and cooking the onions and leeks over medium-low heat until they’re light golden brown. Continue reading →
The city of Central’s “Cooking in Central” charity event Friday and Saturday will donate all proceeds from the sale of its crawfish and barbecue tickets to the Moore, Okla., school system for its tornado-devastated schools, a news release said. Two Moore representatives, Kathy Knowles, principal of … Continue reading →
New Orleans restaurants are tweaking their menus, making them cooler and affordable. Remoulade, the casual side of Arnaud’s restaurant at 309 Bourbon St., will be offering 75-cent Louisiana Gulf oysters on the half-shell and Miller High Life beer at its Double Aphrodisiac Happy Hour. The special promotion will be available from 4 p.m. to 6 p.m. … Continue reading →
NEW ORLEANS — Perseverance paid off for Executive Chef Cody Carroll, of Hot Tails Restaurant in New Roads. Carroll, assisted by his wife, Samantha, wowed judges with his Louisiana Speckled Trout Perdu dish to capture the 2013 King of Louisiana Seafood title. He had also participated in the 2012 Louisiana Seafood Cook-Off presented … Continue reading →
NEW ORLEANS — Louisiana chefs turn traditional bread and banana puddings into an art form. That was certainly apparent at the New Orleans Wine & Food Experience’s Grand Tasting on Saturday. People lined up at the Restaurant August booth at the New Orleans Ernest N. Morial Convention Center to taste pastry chef Kelly Fields’ award-winning … Continue reading →
New Orleans resident and master storyteller Julia Reed offers a delightful look at the art of eating and drinking in her fourth book, “But Mama Always Put Vodka in Her Sangria! Adventures in Eating, Drinking, and Making Merry.” As always, Reed adds Deep South flavor to this collection of … Continue reading →
Looks like summer schedules are already getting hectic. There’s the usual work, meetings, ball practices, kid sleepovers and hopefully a trip to the camp or beach to fit into already busy times. Having a meal that everyone likes and one that can be made ahead of time is important. This is one of those … Continue reading →
Headed to a mountain cabin or the beach for summer vacation or family reunion? Don’t forget the slow cooker. I’ve talked to many people who swear by the appliance for ease of cooking while vacationing. I can still smell the roast cooking when we vacationed in a cabin in the Smoky Mountains many years … Continue reading →
Every morning, I wake up … starving. I’m not much of a late-night snacker, so when the alarm goes off at 7 a.m., it’s been a while since my last meal and I can feel it. Of course, there’s always coffee, but a strong cup of Joe seldom agrees with my empty stomach. Walking into the … Continue reading →
Applications accepted for Bull Burger Battle Baton Rouge grillers will have a chance on June 15 to compete for a spot in the World Food Championships in Las Vegas. Goodwood Hardware, 7539 Jefferson Highway, Baton Rouge, is hosting the Bull Burger Battle, a qualifying event for the 2013 World Food Championships and its $300,000 prize purse. Continue reading →
Mellow Mushroom will host a Celebrity Chef Pizza Taste Off from 7 p.m. to 10 p.m. Friday at its Metairie, New Orleans and Covington locations to benefit Children’s Hospital in New Orleans. Participating chefs include George Rhode, who served as corporate chef for Outback Steakhouse for more than 14 years; Duke LoCicero, owner of Café Giovanni … Continue reading →
Baton Rouge General Medical Center-Bluebonnet is holding a monthly farmers market, beginning Wednesday. The market will take place from 7 a.m. to noon on the last Wednesday of each month at the hospital’s Bluebonnet Boulevard location in the parking lot next to Picardy Plaza, spokeswoman Jada Bruce said. Local farmers will offer a variety of fresh … Continue reading →
Our love for crawfish and the different ways to serve it continues to grow. Although étouffée may first come to mind if we have a pound of peeled crawfish tails, try something new now that crawfish are plentiful. Crawfish-stuffed Eggplant may not be new for many of you, but a … Continue reading →
Some of the country’s hottest chefs are in New Orleans to experience the city’s food and fun as part of the New Orleans Wine & Food Experience. Running through Saturday, the 21st year of NOWFE will celebrate the lifetime achievements of Leah Chase and entertain crowds of food and wine connoisseurs at various events, including Thursday’s Royal … Continue reading →
The James Beard Foundation’s Awards have been called the “Oscars of the food world.” Not only are top chefs and restaurateurs honored each year, but so are cookbook authors and others in the publishing world. This year’s Book, Broadcast & Journalism Awards were held in New York City on May 3, … Continue reading →
Laura Clifton believes in moderation as opposed to depravation: No need to give up all the foods you love, just moderate them. The registered dietitian and nutritionist said cooks can easily adjust their fat and sodium content when using the slow cooker. Even simple steps, such as omitting extra salt, can do wonders for making a … Continue reading →
Linda Roy shared this coleslaw recipe with me. It’s a delicious slaw that’s not “mayonnaisey.” The dressing is a mix of vinegar, oil and a little mayonnaise; just enough to coat the cabbage. Besides cabbage, she adds finely sliced radishes, red or green bell pepper and sliced black olives. Slaw goes well as a … Continue reading →
Walk-On’s Bistreaux & Bar has hired chef Jeremy Coco as its new Director of Culinary Operations & Training. The chain of sports bars operates in Baton Rouge, Lafayette and New Orleans. Coco most recently served as the dean of education at the Louisiana Culinary Institute. He also has worked as sous chef for the International … Continue reading →
Sullivan’s Steakhouse of Baton Rouge, 5252 Corporate Blvd., will host a Gatsby Gala with live entertainment, dancing and a 1920s-themed costume contest beginning at 7 p.m. Friday. The steakhouse also is holding a 1920s-themed photo contest. Contestants may upload Gatsby-inspired images for a chance to win … Continue reading →
A recipe for a hearty, traditional Mexican soup with crisp corn cakes took grand-prize honors at the recent 2013 Martha White/Lodge Cast Iron National Cornbread Cook-off in South Pittsburg, Tenn. Lorie Roach, of Buckatunna, Miss., received the cast-iron skillet crown plus $5,000 cash and a 30-inch stainless steel gas range for her original main dish recipe, … Continue reading →
Eight-year-old Kaleb Brown, a third-grade student in Dufrocq Elementary School’s magnet program, knows how to win over a teacher. He described his volunteer cooking teacher, Lizzie Viera, an LSU student from Lafayette, as “most kindhearted and nice.” Viera, a senior in nutritional sciences, was helping him and Christian Mack, 10, make Sweet Potato and Black Bean Wraps … Continue reading →