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Mango Ginger Wings

Advocate staff photo by PATRICK DENNIS -- Mango Ginger Wings

ADVOCATE-TESTED RECIPE Mango Ginger Wings Serves 4 to 6. Recipe is by Julie Kay. 1 (3-pound) package chicken wings 3 green onions, chopped 1 bell pepper, sliced into strips 1 (8-ounce) package House of Tsang sweet mango ginger simmering sauce 1 (12-ounce) package chow mein noodles 1. Place chicken wings into slow cooker and top… Continue reading →

Grilled Greek Chicken Pitas

Associated Press photo by Matthew Mead -- Grilled Greek Chicken Pitas

Grilled Greek Chicken Pitas Serves 6. Recipe is from Alison Ladman. 1 teaspoon ground cumin 4 cloves garlic, chopped 6 tablespoons red wine vinegar, divided 1 cup plain Greek yogurt Kosher salt and ground black pepper 2 tablespoons finely chopped fresh oregano… Continue reading →

Corn Pone

Photo by TERESA B. DAY -- Stewed Okra and Tomatoes

Corn Pone Recipe is from “Confederate Receipt Book, A compilation of Over One Hundred receipts,” Adapted to the Times, introduction by E. Merton Coulter, The University of Georgia Press. 2 cups white cornmeal Pinch of salt 2 cups very warm water Slab bacon or lard Heavy syrup or molasses 1. Combine cornmeal and salt. Gradually stir… Continue reading →

Stewed Okra and Tomatoes

Stewed Okra and Tomatoes Serves 4. Recipe is by Teresa Day. 2 tablespoons butter 2 tablespoons olive oil 1 small onion, chopped 1 clove garlic, minced 2 ripe tomatoes, cut in chunks 1 pound fresh okra, sliced in ½-inch rounds ½ teaspoon salt 1 teaspoon black pepper ½ teaspoon sugar 1 bay leaf… Continue reading →

Purple Hull Peas and Ham

Purple Hull Peas and Ham Makes 4, 1-cup servings 2 tablespoons butter 2 tablespoons olive oil 1 small onion, chopped 1 clove garlic, minced 1 pound shelled, fresh purple hull peas (or thawed from the freezer) 1½ cups chicken broth ½ teaspoon salt 1 teaspoon black pepper ½ teaspoon sugar 1 teaspoon Cajun seasoning blend*… Continue reading →

Chicken Spaghetti

ADVOCATE-TESTED RECIPE Chicken Spaghetti Serves 8. Recipe is from the family files of Jean Kay Brown. 1 hen or large fryer, cut up, visible fat removed (I tested recipe using Air-Chilled Smart Chicken, cut up) Salt and black pepper to taste 2 tablespoons vegetable oil 1 large onion, about 1 cup, chopped 2 cloves garlic, minced… Continue reading →

Glazed Roast Pork Belly

Advocate photo by Teresa B. Day -- Glazed Roast Pork Belly

Advocate-Tested Recipe Glazed Roast Pork Belly Yields 6 servings. Recipe is from Teresa B. Day. 1 1/2-2 pounds pork belly with skin 2 teaspoons kosher salt 2 teaspoons black pepper 2-3 tablespoons fig preserves or syrup from jarred figs… Continue reading →

Rustic Roast Butternut Squash

Advocate photo by Teresa B. Day -- Rustic Roast Butternut Squash

Advocate-Tested Recipe Rustic Roast Butternut Squash Yields 6 servings. Recipe is by Teresa B. Day. 1 tablespoons olive oil 2 large or 3 medium butternut squash 11/2 tablespoons honey or syrup from jarred figs 1 teaspoon sea salt 1 teaspoon cumin… Continue reading →

German Chocolate Pie

Advocate staff photo by PATRICK DENNIS -- German Chocolate Pie

ADVOCATE-TESTED RECIPE German Chocolate Pie Serves 8-10. This rich pie filling is put into a pre-baked pie shell. Dollops of whipped cream can be placed on top or added when serving. Recipe adapted by Corinne Cook. 1 (9-inch) pie shell, baked and cooled ½ cup… Continue reading →

Chocolate Angel Pie

Advocate staff photo by PATRICK DENNIS -- Chocolate Angel Pie

ADVOCATE-TESTED RECIPE Chocolate Angel Pie Serves 6-8. Recipe is by Corinne Cook. Crispy and nutty meringue holds delicious whipped cream and chocolate filling. The pie shell has to bake for a long time so make it ahead of time. The filling can also be made ahead of time and refrigerated until ready… Continue reading →

Chocolate Cream Pie

Advocate staff photo by PATRICK DENNIS -- Chocolate Cream Pie

ADVOCATE-TESTED RECIPE Chocolate Cream Pie Makes (9-inch) pie. Recipe is by Corinne Cook. Filling 1 (9-inch) baked pie shell 3 tablespoons flour 3 tablespoons cocoa 1 cup sugar 1 ½ cups whole milk 3 egg yolks… Continue reading →

Fig Preserves

Fig Preserves Yields about 6 half-pint jars. Recipe is from the 37th edition of the “Ball Blue Book Guide to Preserving” from Jarden Home Brands; edited by Judy Harrold. Here’s a serving suggestion that works equally well at the start or close of a memorable dinner. Spread a thick layer of creamy mascarpone cheese over the bottom of… Continue reading →

Ranch Corn

Advocate staff photo by PATRICK DENNIS -- Ranch Corn

ADVOCATE-TESTED RECIPE Ranch Corn Serves 4 to 6. Recipe is by Julie Kay. 6 fresh corn on the cob, broken in half if needed to fit into cooker 6 tablespoons butter or margarine 2 (0.4-oz.) packages dry Ranch salad dressing 2 onions, peeled and quartered 1. Place each ear of corn on aluminum foil and cut… Continue reading →

Easy Baked Eggplant

Advocate staff photo by PATRICK DENNIS -- Easy Baked Eggplant

ADVOCATE-TESTED RECIPE Easy Baked Eggplant Serves 4. Recipe is by Corinne Cook. This can easily be doubled or tripled. To prepare these ahead of time, bake as above through step 5. About 20 minutes before you’re ready to serve them, drizzle with olive oil and place in preheated 375 F oven… Continue reading →

Nutty Potato Chip Cookies

Photo provided by Susanne Duplantis -- Nutty Potato Chip Cookies

Nutty Potato Chip Cookies Makes 11/2 dozen. Recipe is from Susanne Duplantis. Food coloring can be added to dough for holidays and finished cookies can be dipped in melted chocolate. 1 stick of butter, room temperature ¼ cup sugar ½ teaspoon vanilla 1 cup flour… Continue reading →

Charred Green Onion Shrimp

Photo provided by Susanne Duplantis -- Charred Green Onion Shrimp

Charred Green Onion Shrimp Makes 4-5 skewers. Recipe is by Susanne Duplantis. These taste great with coconut rice, and any olive oil left over can make a marinade for flank or skirt steak, chicken or fish. 1 bunch green onions 1¼ tablespoon olive oil, divided 1 garlic… Continue reading →

Leftover Coleslaw Salmon Burgers

Photo provided by Susanne Duplantis -- Leftover Coleslaw Salmon Burgers

Leftover Coleslaw Salmon Burgers Makes 4 patties. Recipe is by Susanne Duplantis. Serve these burgers dressed like a regular hamburger. 1 (5 ounce) foil pouch boneless salmon 1 cup leftover coleslaw, grated 1 tablespoon mayonnaise 1 tablespoon pickle relish, dill or sweet ½ lemon juiced or 1 tablespoon… Continue reading →

MeMaw’s Maque Choux

Photo provided by Susanne Duplantis -- MeMaw's Maque Choux

MeMaw’s Maque Choux Serves 4. Recipe is from Susanne Duplantis. Great with cornbread, the leftovers from this recipe can be made into stock. See recipe below. Husks can be dried for tamales. 6-8 fresh ears of corn, shucked 3-4 tomatoes, chopped 1 yellow onion, chopped 1 bell pepper, chopped… Continue reading →

Crawfish Stuffed Poblano Peppers

Advocate photo by Teresa B. Day -- Crawfish Stuffed Poblano Peppers

Advocate-Tested Recipe Crawfish Stuffed Poblano Peppers Yields 8 servings. Recipe is from Teresa B. Day. 8-12 medium poblano peppers 2 tablespoons olive oil 1 loaf day-old French bread 1 large cornbread crumbled 2 eggs, beaten 2 bunches green onions, chopped 1 onion, chopped 5 ribs of celery, diced 1 bell pepper, chopped 1 tablespoon… Continue reading →

Mint Cantaloupe Smoothies

Advocate photo by Teresa B. Day -- Mint Cantaloupe Smoothies

Advocate-Tested Recipe Mint Cantaloupe Smoothies Yields 4, 1-cup servings. Recipe is from Teresa B. Day. 4 cups cantaloupe, cubed 2 tablespoons honey 1 lime’s juice 1 cup crushed ice 5-10 leaves fresh mint 5 leaves fresh sweet basil… Continue reading →

Prosecco-Blueberry-Lemon Pops

Photo by Tara Striano  --  Prosecco-Blueberry-Lemon Pops

Prosecco-Blueberry-Lemon Pops Makes 16 (2-ounce) pops. Excerpted from “Summer Cocktails” written by María del Mar Sacasa and photographed by Tara Striano. Reprinted with permission from Quirk Books. The author suggests keeping the icy treats “in the freezer for an afternoon delight, or slip them into a glass of crisp prosecco at your next party; they’ll add flavor and… Continue reading →

Sausage and Cream Cheese Stuffed Sweet Mini Peppers

Advocate photo by Corinne Cook -- Sausage and Cream Cheese Stuffed Sweet Mini Peppers

ADVOCATE-TESTED RECIPE Sausage and Cream Cheese Stuffed Sweet Mini Peppers Makes enough stuffing for about 50 sweet mini pepper halves. Recipe is by Corinne Cook. 1 pound bag sweet mini peppers (red, orange and yellow), rinsed, dried, cut in half and seeded 1 pound Jimmy Dean pork sausage,… Continue reading →

Kale Chicken

Advocate staff photo by PATRICK DENNIS -- Kale Chicken

ADVOCATE-TESTED RECIPE Kale Chicken Serves 4 to 6. Recipe is by Julie Kay. 2 pounds chicken pieces, bone-in 3 green onions, chopped ½ teaspoon cracked black pepper 1 (10 ½-ounce) can cream of onion soup 2 cups fresh kale 1 (4-ounce)… Continue reading →

Squash and Spinach Lasagna

Advocate staff photo by PATRICK DENNIS -- Squash and Spinach Lasagna.

ADVOCATE-TESTED RECIPE Squash and Spinach Lasagna Serves 6 to 8. Recipe is by Julie Kay. 4 yellow squash, sliced in half and then each half sliced in half again 1 (15-ounce) carton ricotta cheese 1 (8-ounce) package shredded mozzarella cheese 1 green bell pepper, chopped… Continue reading →

Fegato Alla Veneziana

This June 1, 2015 photo shows fegato alla Veneziana in Concord, N.H. This recipe was adapted from Luca Dotti's book "Audrey at Home." (AP Photo/Matthew Mead)

Fegato Alla Veneziana Serves 4. Recipe is adapted from “Audrey at Home” by Luca Dotti. “Timing is everything with fegato alla Veneziana. Cook it just a moment too long and the meat becomes tough and inedible,” Dotti writes. “Preparation of this dish requires abrupt changes in temperature: a very low flame for the onions, a very high flame… Continue reading →

Grits and Grilled Pork Grillades

Advocate photo by Teresa B. Day -- Grits and Grilled Pork Grillades

Advocate-Tested Recipe Grits and Grilled Pork Grillades Yields 6 servings. Recipe is from Teresa B. Day. 1 pound grilled or smoked pork shoulder 1 stick butter 4 tablespoons canola oil 1 small onion, chopped 1/2 cup flour 1 cup barbeque sauce 1–2 cups beef or chicken broth 1 teaspoon smoked paprika Sea salt and black pepper to… Continue reading →

Garlic Butter Grits

Advocate-Tested Recipe Garlic Butter Grits Yields 6 servings. Recipe is from Teresa B. Day. 4 cups water 1 cup yellow corn, quick cooking grits 1/2 cup butter 1 cup milk 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon garlic powder Heat water to boiling. Stir in the grits. Reduce heat to medium. Simmer for 3 to… Continue reading →

Brandied Peaches

Advocate photo by Teresa B. Day -- Brandied Peaches

Advocate-Tested Recipe Brandied Peaches Yields 4 servings. Recipe is from Teresa B. Day. 1/3 cup sugar 1 cup water 1 teaspoon vanilla 1 tablespoon brandy 1 cup peach slices, fresh or frozen Bring sugar, water and vanilla to a boil in a small saucepan, stirring until sugar is dissolved. Reduce heat and whisk in brandy. Add… Continue reading →

Mixed Berry Cream Pie

Advocate photo by Cheramie Sonnier  -- Mixed Berry Cream Pie

Advocate-tested recipe Mixed Berry Cream Pie Makes 1 (9-inch) pie; 8 servings. Recipe from “Baking Step by Step” by Better Homes and Gardens. Copyright © 2015 by Meredith Corp. Reprinted by permission of Houghton Mifflin Harcourt Publishing Co. All rights reserved. Note: Do not use more than 3 cups raspberries in the… Continue reading →

Greek Roasted Chicken Thighs

Advocate staff photo by CORINNE COOK -- Greek Roasted Chicken Thighs

ADVOCATE-TESTED RECIPE Greek Roasted Chicken Thighs Serves 4, average serving is 2 per person. This recipe is from Katie Workman, themom100.com/recipe/greek-roasted-chicken thighs. “I would use this marinade on anything from slabs of zucchini to shrimp to kebabs of any sort,” she says. “I would grill most of those things, but in this case, the chicken is roasted, and… Continue reading →

Zucchini Ribbon Salad

Advocate staff photo by CORINNE COOK -- Greek Roasted Chicken Thighs

Zucchini Ribbon Salad Recipe is from Katie Workman, themom100.com/recipe/zucchini-ribbon-salad. There is no vinegar, no acid, no tartness. Just compact, firm zucchini peeled lengthwise with a vegetable peeler into gorgeous slender ribbons. Zucchini, washed, dried and cut into slender ribbons Olive oil Coarsely torn fresh basil leaves Minced onion… Continue reading →

Blistered Corn Salad

Associated Press photo by Matthew Mead -- Blistered Corn Salad

Blistered Corn Salad Serves 8. Recipe is from Elizabeth Karmel. Grilling fresh corn until the kernels are blistered and the natural sugars are caramelized makes this salad burst with flavor. This little bit of effort makes all the difference in this colorful summer recipe. 1/3 cup red wine vinegar 1 tablespoon Dijon mustard 2/3 cup olive oil, plus… Continue reading →

Peach Hand Pies

Associated Press photo by Matthew Mead -- Peach Hand Pies

Peach Hand Pies Serves 8. Recipe is from Sara Moulton. Pie Dough: 1 1/2 cups (6.4 ounces) all-purpose flour 1/4 teaspoon table salt 10 tablespoons cold unsalted butter, cut into 1/2-inch cubes 2 to 4 tablespoons ice water 1.… Continue reading →

Vieitnamese-Style Skirt Steak With Asparagus and Scallions

Associated Press photo by Matthew Mead -- Vietnamese Style Skirt Steak With Asparagus and Scallions

Vieitnamese-Style Skirt Steak With Asparagus and Scallions Serves 4. Recipe is from Aarti Sequeira. You’ll find fish sauce in the Asian or international section of just about any grocer. 3 tablespoons fish sauce 1/4 cup lime juice 1 teaspoon minced garlic 1 teaspoon minced ginger 2 teaspoons brown sugar 1 pound skirt steak 1 large bunch thin asparagus,… Continue reading →

Basic Lemonade

Associated Press photo by Matthew Mead -- Lemons used in infused lemonade.

Basic Lemonade Serves 8. Recipe by Alison Ladman. 1 cup freshly squeezed lemon juice (about 4 to 6 lemons) 1/2 cup honey Pinch of salt Cold water 1. Choose the flavor you’d like to infuse your lemonade with. Combine… Continue reading →

Herbal Lemonade

Associated Press photo by Matthew Mead -- Herbal Lemonade

Herbal Lemonade Serves 8. Recipe by Alison Ladman. 1/4 cup fresh lemon verbena leaves 1 tablespoon fresh lemon thyme 2 tablespoons fresh mint leaves Basic Lemonade 1 cup freshly squeezed lemon juice (about 4 to 6 lemons) 1/2 cup honey Pinch of salt Cold water… Continue reading →

Cucumber Lemonade

Associated Press photo by Matthew Mead -- Cucumber Lemonade

Cucumber Lemonade Serves 8. Recipe by Alison Ladman. 1 medium cucumber, peeled and seeded 2 tablespoons chopped fresh mint Basic Lemonade 1 cup freshly squeezed lemon juice (about 4 to 6 lemons) 1/2 cup honey Pinch of salt Cold water 1. Combine Cucumber Lemonade ingredients… Continue reading →

Mixed Melon Lemonade

Associated Press photo by Matthew Mead -- Mixed Melon Lemonade

Mixed Melon Lemonade Serves 8. Recipe by Alison Ladman. 1 cup cut watermelon 1 cup cut honeydew or cantaloupe melon, or a mix Basic Lemonade 1 cup freshly squeezed lemon juice (about 4 to 6 lemons) 1/2 cup honey Pinch of salt Cold water… Continue reading →

Mango Chili Lemonade

Associated Press photo by Matthew Mead -- Mango Chili Lemonade

Mango Chili Lemonade Serves 8. Recipe by Alison Ladman. 1 cup fresh mango chunks 1 to 2 serrano chilies (remove seeds for less heat) Basic Lemonade 1 cup freshly squeezed lemon juice (about 4 to 6 lemons) 1/2 cup honey Pinch of salt Cold water 1. Combine Mango-Chili ingredients in a… Continue reading →

Mixed Berry Lemonade

Associated Press photo by Matthew Mead -- Mixed Berry Lemonade

Mixed Berry Lemonade Serves 8. Recipe by Alison Ladman. 2 cups fresh berries (strawberries, blueberries, raspberries, blackberries or a combination) Basic Lemonade 1 cup freshly squeezed lemon juice (about 4 to 6 lemons) 1/2 cup honey Pinch of salt Cold water 1. Combine Mixed Berry ingredients in a blender, then add… Continue reading →

Creamy Deviled Egg Potato Salad

Associated Press photo by Matthew Mead -- Creamy Deviled Egg Potato Salad

Creamy Deviled Egg Potato Salad Serves 10. Recipe by Alison Ladman. If you find the potato salad too dry, just add another spoonful of mayonnaise or a splash of water. 12 eggs 3 pounds red potatoes, cut into 1-inch cubes 2 tablespoons cider vinegar 1/4 cup mascarpone cheese 2 tablespoons Dijon mustard 1/2 cup mayonnaise 1/4 teaspoon cayenne… Continue reading →

Watermelon, Cucumber and Mint Sorbet

Advocate photo by Cheramie Sonnier  --  Watermelon, Cucumber and Mint Sorbet

Advocate-tested recipe Watermelon, Cucumber and Mint Sorbet Makes about 2 quarts, or 16 servings. Recipe is from “Southern Cooking for Company: More Than 200 Southern Hospitality Secrets & Show-Off Recipes” by Nicki Pendleton Wood (Nelson Books). 1 cup sugar 3 cups water 3 sprigs of fresh mint 3 cups deseeded watermelon chunks 1 cup peeled, deseeded cucumber… Continue reading →

Fresh Vegetable Pita Pizza

Photo provided by Family Features -- Fresh Vegetable Pita Pizza

Advocate-Tested Recipe Fresh Vegetable Pita Pizza Serves 4. The recipe is from Florida tomato growers and Family Features.com. 1 pound homegrown tomatoes 4 (7-inch) pita breads 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese 1½ teaspoons Italian seasoning, divided… Continue reading →

Grilled Amberjack Po-boy With Macque Choux

Amberjack po'boy ORG XMIT: BAT1506231356459522

Grilled Amberjack Po-boy With Macque Choux Serves 6. Recipe is from “Louisiana de Mer,” published by Louisiana Cookin’ magazine. 2 tablespoons unsalted butter 1 (4-ounce) package diced pancetta 2 cups fresh corn kernels (about 4 ears) 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup chopped celery 1 tablespoon chopped fresh thyme 11/2… Continue reading →

Sautéed Mahi Mahi

Advocate photo by Teresa B. Day -- Sauteed Mahi Mahi

Advocate-Tested Recipe Sautéed Mahi Mahi Serves 4. Recipe is from Teresa B. Day. 1/2 cup coconut oil 4 filets of mahi mahi Sea salt and black pepper to taste 1 teaspoon cumin Melt the coconut oil… Continue reading →