Resources

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.

Candy Apple and Peach Pie Tarts

Advocate staff photo by TRAVIS SPRADLING -- Use a slow cooker to make the filling for Candy Apple and Peach Pie Tarts.

ADVOCATE-TESTED RECIPE Candy Apple and Peach Pie Tarts Serves 4 to 6. Recipe is by Julie Kay. 1 (21-oz.) can apple pie filling 1 (16-oz.) pkg. frozen peaches 1 tsp. nutmeg 1 tsp. cinnamon ½ cup chopped pecans 8 frozen pie tarts,… Continue reading →

Basic Popcorn

Photo by Cynthia L. Nobles  --  Reach for Basic Popcorn.

Advocate-tested recipe Basic Popcorn Makes 3 quarts. Recipe is by Cynthia L. Nobles. 3 tbls. peanut or canola oil 1/2 cup fresh popping corn 1. Pour oil into a large, heavy-bottomed Dutch oven or pot with a lid and heat over medium-high heat until oil is hot but not… Continue reading →

Advocate-tested recipe

Photo by Cynthia L. Nobles  --  A dash of hot sauce adds some heat to Creole Popcorn.

Advocate-tested recipe Creole Popcorn Makes 3 quarts. Recipe is by Cynthia L. Nobles. 6 tbls. unsalted butter 1½ tsp. onion salt 1 tsp. Worcestershire sauce 1 tsp. garlic salt 2 tsp. paprika 1/2 tsp. dried thyme leaves 1/4 tsp. ground black pepper 1/4 tsp. Tabasco… Continue reading →

Italian Herb Popcorn

Photo by Cynthia L. Nobles  --  Parsley, oregano, garlic powder and Parmesan cheese flavor Italian Herb Popcorn.

Advocate-tested recipe Italian Herb Popcorn Makes 8 servings. Recipe is by Melinda Winans, Baton Rouge. 1/4 cup (1/2 stick) unsalted butter, softened 2 tsps. minced fresh parsley 2 tsps. minced fresh oregano 2 tsps. garlic powder 1/4 tsp. salt 3 quarts popped popcorn Grated Parmesan cheese… Continue reading →

Popcorn Soup

Photo by Cynthia L. Nobles  --  Recipes for Popcorn Soup date back to the 17th century.

Advocate-tested recipe Popcorn Soup Makes 4 servings. Recipe is by Sir Robin Hixson, from the Delta Queen Cookbook (LSU Press, 2012), which says recipes for popcorn soup in America trace back to the 17th century. 2½ cups fresh corn kernels, chopped 3½ cups milk, divided 3 tbls. butter ½ medium onion… Continue reading →

Old-Fashioned Sugar Popcorn

Photo by Caitlin LeBlanc  --  Serve Old-Fashioned Sugared Popcorn whenever family and friends gather.

Old-Fashioned Sugar Popcorn Makes 6 cups. Recipe is by Judy Burton, Iota. 6 cups popped popcorn 1 cup sugar 3 tbls. water 3 drops food coloring Pinch of salt 1. Place popped popcorn in a very large bowl. In a heavy saucepan over medium-high heat, heat sugar, water,… Continue reading →

Orville Redenbacher’s Gigantic Turtle Candies

Photo courtesy of ConAgra Foods Inc.  --  Orville Redenbacher's Gigantic Turtle Candies are made with caramel-coated popcorn, pecan halves and chocolate.

Orville Redenbacher’s Gigantic Turtle Candies Makes 21 servings. Recipe is courtesy of ConAgra Foods, Inc. The bespectacled entrepreneur Orville Redenbacher had a single childhood obsession: creating the perfect popcorn. As an adult, he eventually developed a new hybrid corn called RedBow, which an ad agency later convinced him to rename Orville Redenbacher Popcorn. For this recipe, three… Continue reading →

Sweet-N-Salty White Chocolate Popcorn

Photo by Cynthia L. Nobles  -- Italian Popcorn

Advocate-tested recipe Sweet-N-Salty White Chocolate Popcorn Makes 8 servings. Recipe is by Cynthia L. Nobles. 3 quarts popcorn popped in an air popper or microwave 2 cups minipretzels or broken stick pretzels 1½ cups slivered almonds or chopped walnuts 1½ cups raisins 1 (12-ounce) pkg. premium white baking chocolate 1… Continue reading →

Bloody Hail Mary

Photo provided by Lucid Absinthe  --  Don't forget cocktails like the Bloody Hail Mary when planning a game day get-together.l

Bloody Hail Mary Serves 1. Recipe is by Niccole Trzaska, The Liberty Bar, New York City. 1½ ozs. Lucid Absinthe 4 ozs. spicy bloody mary mix 4 dashes of Worcestershire Sauce ½ tbsp. horseradish ¼ tbsp. pepper ¼ tbsp. celery salt… Continue reading →

Joanie’s Blueberry and Ice Cream Dessert

Advocate staff photo by HEATHER MCCLELLAND -- Joanie's Blueberry and Ice Cream Dessert will disappear quickly.

ADVOCATE-TESTED RECIPE Joanie’s Blueberry and Ice Cream Dessert Serves 6-8. Recipe is from Joanie Bringaze. 1 cup sugar, divided 1 stick butter (8 tbls.) 1 egg ¾ cup flour 1 tsp. baking powder 8 ozs. blueberries (about 2 cups) Ice… Continue reading →

Slaw Superb

Advocate staff photo by HEATHER MCCLELLAND -- For a cabbage slaw change of pace, try Slaw Superb.

ADVOCATE-TESTED RECIPE Slaw Superb Serves 6-8. Recipe is in “From The Sugar Book, A Collection of Cajun Recipes From LA Sugar Families & Their Friends” cookbook. It was submitted by Betty Fleming. 4 cups thinly sliced cabbage 1 cup thinly sliced celery 1 cup diced red… Continue reading →

Punter’s Punch

Photo by Melissa Punch/Harvard Common Press 2009  --  Kick off your tailgate with Punter’s Punch.

Punter’s Punch Serves 6. Recipe is by Niccole Trzaska, The Liberty Bar, New York City. 6 ozs. Camus VS Elegance Cognac 24 ozs. apple cider 16 ozs. apple juice 8 ozs. pineapple juice Red apple slices, for garnish Add… Continue reading →

Spicy Korean Pork Skewers

Photo by National Pork Board  --  Offer your tailgate guests a winning taste with Spicy Korean Pork Skewers.

Spicy Korean Pork Skewers Serves 4. Recipe is from the National Pork Board. 1/2 cup chili garlic sauce (see note) 1/4 cup soy sauce 2 inches fresh ginger root, skins removed and chopped (or substitute 2 teaspoons ground ginger) 4 tbls. filtered sake or dry sherry (optional) 2 tbls. sesame oil (see… Continue reading →

Rose Nylund Recipe

Rose Nylund Recipe Serves 1. Recipe is by Amber Peterson, of Apolline Restaurant. 11/2 ozs. Bombay Sapphire gin 1 oz. Martini & Rossi Bianco Vermouth 1 oz. salted pomegranate grenadine 1/2 oz. lime juice 6 drops rose water 1 dash Peychaud’s Bitters Build all ingredients in a cocktail shaker. Shake with ice and strain over fresh ice… Continue reading →

Mango Sorbet

Photo by Helana Brigman  --  Cool off with Mango Sorbet.

Advocate-tested recipe Mango Sorbet Makes 6 (1/2-cup) servings. Recipe is from Helana Brigman. Simple syrup (made with 1 cup water and 1 cup sugar) 1 very large mango 1 lemon, juiced (can substitute 1/4 cup lemon juice) 1. Make the simple syrup: Combine 1 cup water and 1 cup sugar in a small saucepan. Bring to… Continue reading →

Savory Cheese Roll With Amazing Party Crackers

Advocate staff photo by PATRICK DENNIS -- Ann Guercio serves a Savory Cheese Roll as a dip in a footed glass bowl accompanied by zesty Amazing Party Crackers.

Savory Cheese Roll With Amazing Party Crackers Serves about 40 to 50. Prepared by Ann LeBlanc Guercio from recipes at SavoryFineFoods.com. For cheese roll: 2 (8-oz.) pkgs. cream cheese, softened 3 cups shredded sharp cheddar cheese 1 tsp. Worcestershire sauce 1 (1.4-oz.) pkg.… Continue reading →

Olive-Stuffed Goat Cheese Bites

Advocate staff photo by PATRICK DENNIS -- This four-ingredient appetizer, Olive-Stuffed Goat Cheese Bites, will be the hit of your next party or add pizzazz to a salad by including one or two of these.

ADVOCATE-TESTED RECIPE Olive-Stuffed Goat Cheese Bites Makes 20-22 appetizer balls. Recipe is by Corinne Cook, who says, “The cheese and the type of olives can easily be adapted to what you prefer. If you don’t like goat cheese, use less of it and more of the cream cheese. Or, use just the cream cheese if you don’t want… Continue reading →

The Prince of Wales

Advocate staff photo by PATRICK DENNIS -- The Prince of Wales is among the drinks featured in a monthly cocktail class by bartender Joey Goar at The Cove in Baton Rouge.

The Prince of Wales Serves 1. Recipe is provided by Joey Goar, bartender at The Cove. 11/2 ozs. rye whiskey (I prefer Russell’s Reserve 6-year rye) 6 drops maraschino liqueur (I prefer Luxardo) 1 pineapple chunk 1 lemon wedge 1 tsp. sugar… Continue reading →

Original Sazerac

Original Sazerac Serves 1. Recipe is from Joey Goar. 1 sugar cube 3 dashes of Peychaud’s Bitters 21/2 ozs. Cognac (I recommend Comandon VS) 1. In a pint glass, dash bitters onto the sugar cube and muddle. Add Cognac and stir with ice until the sugar dissolves.… Continue reading →

The Coffee Cocktail

Advocate staff photo by PATRICK DENNIS -- The Coffee Cocktail, left, and The Japanese Cocktail, right, are two of the cocktails made during a monthly cocktail class at The Cove in Baton Rouge.

The Coffee Cocktail Serves 1. Recipe is from Joey Goar, who says despite its name, the cocktail contains no coffee. 1 oz. brandy (I prefer Asbach 3 year) 1 oz. ruby Port (I prefer Presidential Porto Ruby) 1 whole egg 1 tsp. sugar Grate of fresh nutmeg… Continue reading →

The Japanese Cocktail

Advocate staff photo by PATRICK DENNIS -- The Coffee Cocktail, left, and The Japanese Cocktail, right, are two of the cocktails made during a monthly cocktail class at The Cove in Baton Rouge.

The Japanese Cocktail Serves 1. Recipe is from Joey Goar. 2 ozs. brandy (I prefer Asbach 3 year) 1/2 oz. Orgeat syrup 3 dashes Bookers Bitters 1. Add all ingredients into a pint glass with ice and stir. 2. Strain into a coupe or highball glass and… Continue reading →

The Hot Toddy

Advocate staff photo by PATRICK DENNIS -- The Hot Toddy is among the drinks Joey Goar, bartender at The Cove, discusses in his monthly cocktail class series.

The Hot Toddy Serves 1. Recipe is from Joey Goar, bartender at The Cove, Baton Rouge. 1/4 to 1/2 oz. quality honey 2 ozs. blended Scotch (I suggest Chivas Regal 12 year) Juice of 1/2 lemon 3 cloves 1 whole cinnamon stick Boiling water 1.… Continue reading →

Fig Cornish Hens

Advocate staff photo by TRAVIS SPRADLING -- Flavor slow-cooked Cornish hens with fig preserves and green peppers.

ADVOCATE-TESTED RECIPE Fig Cornish Hens Serves 4. Recipe is by Julie Kay. 2 Cornish hens 1 cup fig preserves 1 green pepper, sliced 1 tbl. black pepper 1. Take Cornish hens out of freezer the night before cooking and place… Continue reading →

Chop Chop, Pork Chop

Advocate staff photo by PATRICK DENNIS  --  Pair Chop Chop, Pork Chop with spicy Pineapple Salsa.

ADVOCATE-TESTED RECIPE Chop Chop, Pork Chop Makes 4 servings. This recipe is from the Pork Information Bureau, courtesy of Bob Blumer, The Surreal Gourmet, who says, “Pineapple combines with cilantro to add a sweet-savory accent to these succulent thick-cut pork chops.” 4 pork loin rib chops, 1¼- to 1½-inches thick… Continue reading →

Creamy Mustard Sauce

Advocate-tested recipe Creamy Mustard Sauce Serves 8. Recipe is by Corinne Cook, who says, “This is a good sauce to offer on the side with grilled pork chops. Keep it handy because it’s also delicious with baked ham. It’s rich so a small amount goes a long way. You can add more or less… Continue reading →

Caviar Supreme

Advocate staff photo by PATRICK DENNIS  -- Caviar Supreme makes an impressive dish, whether using red or black caviar.

Caviar Supreme Serves 25. Recipe is from Belva Berlin Dewey who says it originally came from the collection of her mother-in-law, Mary Dewey Davis. When she lived in Texas, Dewey submitted the recipe for the Assistance League of the Bay Area’s charity cookbook, “Settings from Sunrise to Sunset.” 2 envelopes unflavored gelatin… Continue reading →

French Fruit Tart

Advocate staff photo by PATRICK DENNIS -- Fruit Tarte......at the

French Fruit Tart Makes 1 (12- to 13-inch) tart; serves 12 to 18. Dish was prepared by Connie Caldwell, who said, “I got this recipe from Jan Cox about 15 years ago and get requests for it all the time.” 11/2 cups all-purpose flour Pinch of salt 1/2… Continue reading →

Tortellini Skewers With Pesto Sauce

Advocate staff photo by PATRICK DENNIS  --  Guests will return again and again for Tortellini Skewers With Pesto Sauce.

Tortellini Skewers With Pesto Sauce Makes 100 appetizers. Recipe was prepared by Ellen Murphy, who said her recipe was inspired by Pinterest, Ina Garten (Barefoot Contessa) and the Food Network Kitchen. 1/4 cup walnuts 1/4 cup pine nuts (may use plain or toasted) 3 tbls. chopped garlic (about 9-10 cloves)… Continue reading →

Filet Gorgonzola Steak Roll-ups

Advocate staff photo by PATRICK DENNIS  --  Gorgonzola Steak Roll-ups will bring raves from guests.

Filet Gorgonzola Steak Roll-ups Makes 36. Recipe is by Clint Schexnayder of Gonzales and was prepared by Jan LeBlanc Cox, who says the dish is easy to make and delicious. 2 (1/2-inch-thick) filet mignon steaks, about 11/2 lbs. 1/2 cup olive oil 1/4 cup soy sauce… Continue reading →

Cheese-Bacon Flowerpots

Advocate staff photo by PATRICK DENNIS  --  Bacon Cheese Flower Pots are an easy-to-make appetizer.

CHEESE-BACON FLOWERPOTS Yields 30 appetizers. Adapted by Joy Boudreaux from “The Big Beautiful Book of Hors D’oeuvres” by Julia Weinberg. 15 strips of bacon 16 ozs. hard, sharp cheese, such as cheddar or Swiss 30 large pitted green olives 1. Fry the… Continue reading →

Smoked Gouda-Chorizo Jalapeño Poppers

Advocate staff photo by PATRICK DENNIS -- Party guests will be asking for the recipe for Smoked Gouda-Chorizo Jalapeno Poppers.

Smoked Gouda-Chorizo Jalapeño Poppers Makes 24 appetizers. Recipe was prepared by Cathy Black from a recipe by Sunny Anderson on FoodNetwork.com. 2 links Mexican chorizo, casings removed ½ lb. smoked Gouda, shredded ¼ cup finely chopped red onions 1 egg ½ cup cream cheese… Continue reading →

Prosciutto and Mozzarella Skewers

Advocate staff photo by PATRICK DENNIS -- Prosciutto and Mozzarella Skewers are easy-to-make appetizers.

Makes 36 appetizers. Recipe is by Dr. Hal Canning. 6 thin slices prosciutto 18 marinated mozzarella balls, halved 36 (1-inch) strips of roasted red peppers (I like the Fratelli Carli brand) Raspberry salsa or other condiment of your choice (mustard, horseradish, wasabi, jam, honey) Freshly ground pepper… Continue reading →

Fresh Ginger Bread Pudding

Advocate staff photo by PATRICK DENNIS -- Coconut and golden raisins add flavor to Fresh Ginger Bread Pudding.

Fresh Ginger Bread Pudding Serves 10 or more, depending on how large you cut the squares. Recipe is by Marcia Balcom, of Baton Rouge, who says, “This is a lighter tasting, good-for-summer alternative bread pudding. Also, it’s a good finish for an Asian meal.” 1 qt. whipping cream 1 (4- to… Continue reading →

Creamy Lemon Nut Bars

Advocate staff photo by PATRICK DENNIS  --  Creamy Lemon Nut Bars are a good make-ahead dessert.

Creamy Lemon Nut Bars Makes 32. Prepared by Ellen Gilmore from a Philadelphia Cream Cheese recipe. 1/2 cup butter, softened 1⁄3 cup powdered sugar 2 tsps. vanilla extract 13/4 cups flour, divided 1/2 cup pecans, chopped 1 (8-oz) pkg. cream cheese,… Continue reading →

Lemonade Cake

Advocate staff photo by PATRICK DENNIS -- Lemonade Cake looks pretty, tastes delicious and goes together easily.

Lemonade Cake Serves 24. Prepared by Connie Caldwell. 1 Duncan Hines Lemon cake mix 1 small pkg. lemon instant pudding mix 4 eggs 1 cup water ¼ cup oil Lemony Glaze Powdered sugar, for dusting top of cake… Continue reading →

Stuffed Mushrooms With Bacon and Olives

Advocate staff photo by PATRICK DENNIS -- A classic appetizer gets an update with Stuffed Mushrooms With Bacon and Olives.

Stuffed Mushrooms With Bacon and Olives Makes 18. Prepared by Adele Netterville from a recipe in Bon Appétit, which says of the recipe, “A classic appetizer updated and made easy with one-day do-ahead instructions.” 18 large mushrooms (each about 2 inches in diameter) 4 bacon slices 1 tbl.… Continue reading →

Black Bean and Mango Salsa

Advocate staff photo by PATRICK DENNIS -- Black Bean and Mango Salsa can be served as an appetizer with chips or as a side dish for fish or chicken.

Black Bean and Mango Salsa Recipe is from Manjari Patel. 1 (151/2-oz.) can black beans, drained and rinsed 1 (7-oz.)can shoe peg corn, drained 1 (10-oz.) can Ro-Tel Original Diced Tomatoes & Green Chilies 1 mango 1 avocado ½ green bell… Continue reading →

Spicy Cucumber Orange Salad

Advocate staff photo by PATRICK DENNIS --  Spicy Cucumber Orange Salad can be served three ways -- as a salad, as a side or as a relish.

ADVOCATE-TESTED RECIPE Spicy Cucumber Orange Salad Serves 3. Recipe is from Frieda’s Inc. — The Specialty Produce Co. 1 hot house cucumber, thinly sliced 1 large orange, peeled, thinly sliced and cut into quarters (or segmented) Half of a red onion, thinly sliced and separated into rings… Continue reading →

BLT With Fried Green Tomatoes and Shrimp Rémoulade

Photo provided by Emeril's New Orleans  --  Wow family and guests by serving BLT With Fried Green Tomatoes and Shrimp Remoulade.

BLT With Fried Green Tomatoes and Shrimp Rémoulade Makes 4 sandwiches. Recipe is courtesy of Emeril’s New Orleans, where the sandwich is a lunch favorite. The shrimp and rémoulade sauce can be prepared a day in advance and then combined just before serving. For Shrimp: 4 quarts water 1 tbl. liquid crab boil, such… Continue reading →

Veal Parmesan Po-boy

Veal Parmesan Po-boy Makes 4 sandwiches. Recipe is courtesy of Emeril’s Delmonico in New Orleans. The po-boy is on its Friday lunch menu. 4 veal cutlets, about 1 lb. Salt and freshly ground black pepper 1/2 cup flour 2 eggs, beaten 11/2 cups fine dry bread crumbs Olive oil, as needed… Continue reading →

Sautéed Ranch Shrimp

Advocate staff photo by TRAVIS SPRADLING  --  Serve slow-cooked Sauteed Ranch Shrimp over noodles or other pasta.

ADVOCATE-TESTED RECIPE Sautéed Ranch Shrimp Serves 4. Recipe is by Julie Kay. 2 lbs. headless, large, raw, peeled shrimp ½ cup butter, melted 1 tbl. minced garlic 2 green onions, chopped ½ tsp. lemon juice 1 (0.4 oz.) packet dry Ranch dressing 1. Put shrimp into slow cooker and pour melted butter over all. Add in… Continue reading →

Mango Salsa

Photo by Helana Brigman  --  Cool off with Mango Salsa.

Advocate-tested recipe Mango Salsa Makes 4 (1/4- to ½-cup) servings. Recipe is from Helana Brigman. 3 mangos, cut into ½-in. cubes 2 roma tomatoes, seeded and diced 2 limes, juiced 1 large handful cilantro, finely chopped Salt and pepper, to taste Tortilla chips, for serving 1.… Continue reading →

Basil Biscuits

Advocate staff photo by PATRICK DENNIS --  Mozzarella cheese and basil give Basil Biscuits an Italian flavor.

Advocate-tested recipe Basil Biscuits Serves 8. Recipe is from Pioneer Brand Baking Mix. 3 cups buttermilk baking mix 1 cup mozzarella cheese, finely shredded ¼ cup basil leaves, fresh, chopped (Or 2 tsps. dried basil) 1 cup milk 3 tbls. butter, melted 1. Preheat oven to 400… Continue reading →

Flaky Sour Cream Biscuits

Advocate staff photo by PATRICK DENNIS -- Flaky Sour Cream Biscuits are best on the day they're made.

Advocate-tested recipe Flaky Sour Cream Biscuits Makes 8-10. Recipe is by Nicole Weston from http://bakingbites.com, who says the trick to getting a flaky biscuit is to knead the dough. Some recipes warn you not to over handle biscuit dough, but to get those nice layers you really need to work it a little bit. She kneads… Continue reading →