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What a Crock!: Turkey Time?: Serve with vegetables for an easy anytime meal

Advocate staff photo by PATRICK DENNIS -- It doesn't have to be a holiday to serve turkey. Try slow-cooked Turkey Breast and Veggies for an easy weeknight meal.

There doesn’t need to be an occasion to serve turkey. Turkey breast is an easy meal with a lot of possibilities. Add some pretty color by way of fresh vegetables. Here’s a quick tip for slow cooking and making colors pop. Don’t add some veggies until halfway through the cooking process. Potatoes and onion should be added… Continue reading →

Gourmet Galley: Options for Easter

Advocate staff photo by HEATHER MCCLELLAND --  Add flavor to your Easter ham by brushing it with Spicy Fruit Glaze. Serve wtih Creole Mustard Sauce.

Trying to decide on what to serve for your Easter Sunday dinner? Ham will be center stage on many Easter tables. We have lots of choices as to what kind to buy. There’s the big whole ham that many of you will be having; the tasty, hickory-smoked Virginia hams with the dark red meat; the popular… Continue reading →

Baking and Blogging: Loyola student’s cooking blog draws sweet reviews

Photo provided by Graham Blackall -- Tempting recipes and luscious photography have earned Loyola student Graham Blackall's food blog, 'Glazed and Confused,' attention on the Internet.

Give a mouse a cookie, and he’ll want a glass of milk. Give Graham Blackall chicken and waffles, and the 20-year-old might want to bake you a cake. The Loyola student and New Orleans native is a baking aficionado at a young age and is the lively intellect behind the nationally popular blog Glazed and… Continue reading →

What’s Happening, for March 26, 2016

Photo from Wisconsin Milk Marketing Board  --  The Limburger Leap is the 2014 Best of Show recipe in the Grilled Cheese Recipe Showdown.

Holiday Specials presented by Domino Foods Inc. will provide free admission on Saturday to the Southern Food and Beverage Museum in New Orleans for Louisiana’s kids and their families to visit and make traditional St. Joseph’s Day treats. The St. Joseph’s Day celebration will include a… Continue reading →

After a festival whets the appetite, scout spots for Indian, Pakistani and South Asian cuisines in N.O.

Advocate staff photo by Ian McNulty -- Malaysian curry makes a light and restorative lunch at Good Karma Prasad Cafe in Mid-City.

By the prodigious standards of New Orleans festivals, the food component for last weekend’s India Fest in City Park was small. Just three local restaurants — Taj Mahal, Saffron NOLA and Silk Road — supplied a mix of traditional and modern dishes. But as a representative slice of Indian cooking around the New Orleans area, this spread… Continue reading →

Gourmet Galley: Nothing plain about this chicken

Advocate staff photo by HEATHER MCCLELLAND --  For a simple-to-make main dish, try Easy Baked Chicken.

My family likes just plain baked chicken. The kind that bakes long and slow and you keep basting with the pan juices. My brother calls it “sticky chicken” because the juices begin to thicken and the skin gets sticky. I remember my mother seasoning the chicken the night before. I seldom do that since I’m much more… Continue reading →

Don’t give up flavor for Lent

Photo provided by Cafe Adelaide  --  Cafe Adelaide chef Carl Schaubhut uses Louisiana crawfish to make a pepper jack grilled cheese sandwich he pairs with Smoked Tomato-Shrimp Bisque.

Starting to find it difficult to come up with a meatless meal each Friday during Lent? During Lent, many Christians use prayer, penance, fasting and good works to prepare for the celebration of Easter, which this year is on April 5. In south Louisiana, with its abundance of fresh seafood, abstinence from meat on Fridays isn’t… Continue reading →

Eat Your Vegetables: Artichoke soup is a light treat

Advocate staff photo by TRAVIS SPRADLING -- Treat family and friends to a warm bowl of Artichoke Soup.

This simple artichoke soup is nice to have with a sandwich for lunch or to serve before supper if you’re having a light meal. The recipe makes almost 2 quarts, but it can easily be halved if you need less. It calls for three cans of artichoke hearts and one can of artichoke bottoms. The artichoke hearts… Continue reading →

What a Crock!: Slow-cooked soup good for hectic day

Advocate staff photo by PATRICK DENNIS -- Cindy's Chicken Pho

When we taste a recipe we particularly like while dining out, many of us take to our cookbooks or, in the modern world of technology, online to try and duplicate it. Cindy Leopold has enjoyed chicken pho at different Vietnamese restaurants she and her family frequent. She found a recipe, but before long realized she didn’t have… Continue reading →

St. Joseph Altars part of Louisiana heritage since Sicilians first arrived here in 1880s

Advocate photo by Cheramie Sonnier  --  Candles, religious pictures, flowers and foods fill the St. Joseph Altar at the Cypress Springs Mercedarian Prayer Center in 2014. This year's altar will be open to the public Sunday, March 15.

Local chefs and grocers are helping keep alive the tradition of St. Joseph Altars, including the one at the Cypress Springs Mercedarian Prayer Center in Baton Rouge. The center “depends on the goodwill of the community and volunteers for the food that’s served,” said Debi Grymes, who coordinates the volunteer efforts for the altar. The altar,… Continue reading →

Ties to Italy strong at historic Tremé church

Advocate staff photo by ELIOT KAMENITZ  --  David Roe makes a bread cross, one of the items he and other volunteers do for what they call the Big Bake at Roe's home for the St. Augustine Church St. Joseph's Day Altar in New Orleans, La., Friday, March 6, 2015.

Since St. Augustine Roman Catholic Church was established in 1841 in New Orleans’ Tremé neighborhood, it has been “a church of the city’s free black citizens.” But, it also has had some strong Italian connections, said church secretary Linda Harris in explaining why the church hosts an annual St. Joseph’s Altar. “The church has been doing… Continue reading →

What’s Happening for March 12, 2015

Cancer Services of Greater Baton Rouge is taking orders for its spring jambalaya fund-raiser, which will be held at 11:30 a.m. April 10 at its headquarters at 550 Lobdell Ave., Baton Rouge. The nonprofit organization partners annually with Knights of Columbus Councils No. 3331 and… Continue reading →

Off the Menu: Institute honors Baton Rouge restaurateur T.J. Moran at ‘Dinner of the Century’

T.J. Moran

The Chef John Folse Institute at Nicholls State University honored Baton Rouge restaurateur Thomas J. “TJ” Moran on Sunday night at its annual “Dinner of the Century” at the Royal Sonesta Hotel in New Orleans. Moran was inducted into the Lafcadio Hearn Hall of Honor, which recognizes those “who have had a lasting influence on the cuisine… Continue reading →

Oat pudding makes for an easy and healthy breakfast

Associated Press photo by Matthew Mead -- Overnight Cherry-Chocolate Chip Oatmeal Pudding

The trick to making a nutritious breakfast a daily habit is never being more than 60 seconds away from something healthy. Because in the morning rush, it’s too easy to grab something unhealthy. Lately, my go-to quick and healthy choice has been oat pudding, mostly because my kids love it. But I also like the staying power… Continue reading →

History runs deep, but fun comes first at the Tiki temple Latitude 29

Advocate photo by J.T. BLATTY--  Latitude 29 bartender Hadi Ktiri prepares a Lapu Lapu, a 'communal cocktail' based on a vintage recipe from Tiki pioneer 'Don the Beachcomber.'

Authenticity can be a fraught notion in the dining world, with so many different and subjective standards, but it can seem almost antithetical when applied to Tiki. An all-American, midcentury mash-up of South Seas imagery, souped-up Caribbean rum punches and quasi-Cantonese cooking, from the start Tiki had about as much reverence for cultural fidelity as a… Continue reading →

What a Crock!: Creative solution pairs chicken with lasagna ingredients

Advocate staff photo by HEATHER MCCLELLAND --  Prepare slow-cooked Stuffed Chicken Marinara with your favorite pasta sauce.

Creativity is typically a good thing. Don’t limit it when it comes to your recipes. Chicken, for example, pairs well with ingredients one would usually find in lasagna recipes — ricotta cheese, red sauce, mozzarella and related seasonings. Look for thinly cut, boneless, skinless chicken breasts and think Stuffed Chicken Marinara. Mix ricotta, baby… Continue reading →

Side Dish: Cookbook highlights casual fare

Like many New Orleans natives, food writer Jyl Benson is passionate about her hometown’s cuisine. She has used her knowledge about the city’s favorite restaurants to produce a charming cookbook that both locals and tourists will want to add to their kitchen libraries. The book’s title, “Fun, Funky and Fabulous: New Orleans’ Casual Restaurant Recipes,” is a… Continue reading →

What’s Happening for March 5, 2015

The Thursday Red Stick Farmers Market, which meets behind Pennington Biomedical Research Center, won’t be held Thursday morning, March 5, but should return to its regular winter schedule next week, a spokeswoman said. Saturday’s farmers market will be held from 8 a.m. to… Continue reading →

The latest flavorful products should be popular with south Louisiana cooks

Advocate staff photo by TRAVIS SPRADLING -- Simply7 chips-- Hummus, Quinoa and Lentil.

A dizzying array of new food products hit store shelves each month, including plenty of particular interest to south Louisiana cooks. For example, those who like to imbibe in the Bloody Mary cocktail will want to try Tony Chachere’s new Creole Style Bloody Mary mix. Made with the popular Tony Chachere’s Creole Seasoning, the mix is simple to use… Continue reading →

Winter salads tend to be more substantial and filling

This Feb. 2, 2015, photo shows chopped kale and lentil winter salad in Concord, N.H. This winter salads manages to feel both energizing and comforting at the same time. (AP Photo/Matthew Mead)

Eating a salad a day is a habit I adopted a while back to help me automate the eating of raw veggies. Either my lunch or my dinner usually is built around some sort of salad. And I try to stay true to the spirit of healthier eating when I do so. Meaning fried chicken tenders propped on… Continue reading →

N.O.'s Shaya mines chef’s roots, blending crossroads cuisine with family ties

Advocate staff photo by Ian McNulty - Chef Alon Shaya opened the Uptown restaurant Shaya with the Besh Restaurant Group.

As an Israeli restaurant, the newly-opened Shaya doesn’t have much precedent in New Orleans. But it does have plenty of familiar touchstones. Meals start with pita bread, hot from the wood-fired oven in the dining room. And the menu offers falafel, lamb kebabs and hummus (in four varieties) before any potentially new vocabulary comes your… Continue reading →

Eat Your Vegetables: Roasted Brussels sprouts a Moss family favorite

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

Courtney McCullough Moss, who as a child grew up as my neighbor, is now a mother of three. I like it when young parents tell me about a great recipe they’ve tried or about something their family likes. Recently, Courtney mentioned how much her children, McCullough, 5, and Charlotte, 3, like vegetables. “If they see Brussels sprouts… Continue reading →

A joyous Jewish occasion of feasting, Purim also remembers intolerance

Advocate staff photo by TRAVIS SPRADLING -- Families often give platters of sweets and fruit to friends or people in need during the Jewish holiday of Purim. A typical platter contains, clockwise from top, Pecan Squares, Travados (Jerusalem Cinnamon Nut Cookies), Outrageous Brownies and Hamantaschen, the traditioinal Purim cookie.

Beginning at sundown on March 4, Jews around the world will celebrate Purim, a holiday often compared with Mardi Gras for its feasting, drinking and masquerading. The roots of Purim, as related in the Biblical Book of Esther, go back to ancient Persia, where the Jews were prosperous and prominent. King Ahasuerus, believed by scholars to… Continue reading →

Side Dish: Everyday meals for the family

Lorraine Wallace believes it’s important that families sit down together for supper. But as a home cook she knows getting supper on the table is easier said than done, the wife of “Fox News Sunday” anchor Chris Wallace writes in her third cookbook, “Mr. & Mrs. Sunday’s Suppers.” While an empty-nester now, she says she spent years… Continue reading →

Off the Menu: Restaurants touting Lenten seafood specials

Many south Louisiana restaurants are offering seafood specials during the Lenten season, including Ruffino’s Restaurant, 18811 Highland Road, Baton Rouge; Walk-On’s Bistreaux & Bar locations; and Zea Rotisserie & Grill locations. Ruffino Executive Chef Peter Sclafani, a third-generation chef from New Orleans, said he has planned dishes drawn from his cookbook, “Seasons of Louisiana,” as well as… Continue reading →

Belgian endive gets help from CHEESE

Associated Press photo by Matthew Mead -- Belgian Endive Gratin

Fresh-faced, yet utterly jet-lagged. That’s how I arrived in France for the first time. And that’s how I was introduced to Belgian endive. Madame Gabillet was hosting me for my college semester abroad, and she welcomed me right off the plane into her chilly, dark home. Dinner was waiting, so we sat right down and rather silently… Continue reading →