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Classic Macaroni And Cheese

Associated Press photo by Matthew Mead -- Green Goddess Macaroni and Cheese.

Classic Macaroni And Cheese Serves 8. 3 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cups milk 1 tablespoon Dijon mustard 2 cups shredded extra-sharp cheddar cheese 2 cups shredded Gruyere or comte cheese Kosher salt and ground black pepper… Continue reading →

Steak au Poivre

Associated Press photo by Matthew Mead -- Steak au Poivre.

Steak au Poivre Serves 4. 3 tablespoons whole black peppercorns Four 3/4-inch-thick beef strip steaks (about 8 ounces each) 2 tablespoons vegetable oil, plus extra Kosher salt 2 tablespoons minced shallots 1/2 cup red wine 1 cup beef stock… Continue reading →

Pressure Cooker Teriyaki Chicken

Associated Press photo by Matthew Mead -- Pressure Cooker Teriyaki Chicken.

Pressure Cooker Teriyaki Chicken Serves 4. Lucky enough to have thought ahead and thawed your chicken? You can still make this recipe. Just reduce the cooking time to 7 minutes at high pressure. If your chicken thighs are frozen together in the package, microwave on medium power for 1 to 2 minutes, or until just able to break… Continue reading →

Pineapple Strawberry Cake

Advocate staff photo by HEATHER MCCLELLAND --  Pineapple Strawberry Cake

ADVOCATE-TESTED RECIPE Pineapple Strawberry Cake Makes 1 (8- or 9-inch layer). Serves 6. Recipe is by Corinne Cook. 6 tablespoons butter, divided 1 (8-ounce) can crushed pineapple ¼ cup brown sugar 2⁄3 cup sugar 1 egg 1½ teaspoons baking… Continue reading →

Strawberry Delight

Advocate staff photo by HEATHER MCCLELLAND --  Strawberry Delight

ADVOCATE-TESTED RECIPE Strawberry Delight Serves 8. Recipe is by Matt Lee and Ted Lee of Charleston, South Carolina. The recipe was featured in Garden & Gun magazine. This is one of those old timey, frozen loaf desserts that is delicious to slice and serve in the summertime. This is very easy to… Continue reading →

Ham and Egg Strata

ADVOCATE-TESTED RECIPE Ham and Egg Strata Serves 8 to 12. Recipe is from the files of Corinne Cook, who says she’s not sure where it came from originally. 5 tablespoons butter, divided 2½ to 3 cups ham, cut bite size OR 1 (1/2-inch thick) ham steak, browned and cut into… Continue reading →

Hasselback Potato Skillet Bake

Advocate staff photo by HEATHER MCCLELLAND --  Hasselback Baked Potato

Hasselback Potato Skillet Bake Serves 6 to 8. Recipe is from Idaho Potato Commission and Kate Suletzki. 6 to 8 baby Yukon Gold, or any long and narrow waxy heirloom will work based on skillet size 8 tablespoons unsalted butter, melted 4 garlic cloves, minced 4 tablespoons finely minced herbs (I used parsley) Salt and pepper to taste… Continue reading →

Hot Honey in the City

Photo provided by Tréo  --  Tyler Chauvin, of Tréo in New Orleans, shows off her craft cocktail Hot Honey in the City which took first place in the Louisiana Sisters Cocktail Competition on March 4 at the Southern Food and Beverage Museum.

Hot Honey in the City Serves 1. Recipe is by Tyler Chauvin, cocktails program director at Trèo in New Orleans. 2 slices jalapeño 1 sprig mint 1 ounce pepper jelly syrup (see recipe) 1 ounce Oryza Gin 1 ounce Cathead Honeysuckle Vodka 1/2… Continue reading →

French Dip Brisket

Advocate staff photo by PATRICK DENNIS -- French Dip Brisket

ADVOCATE-TESTED RECIPE French Dip Brisket Serves 8 to 10. Recipe is by Julie Kay. 1 (4- to 6-pound) beef brisket 1 large onion, sliced 1 (1.25-ounce) packet dried onion soup mix 1 tablespoon cracked black pepper 1 (10½-ounce) can French onion soup… Continue reading →

Apple Green Tea

Advocate staff photo by PATRICK DENNIS  --  Allergy sufferers and others will welcome a cup of warm Apple Green Tea.

ADVOCATE-TESTED RECIPE Apple Green Tea Serves 4 to 6. Recipe is by Julie Kay. 6 cups water 6 bags green tea 1 cup apple juice 2 tablespoons honey 1 tablespoon brown sugar 2 cinnamon sticks 1.… Continue reading →

Puff pastry and Swiss chard

Advocate staff photo by TRAVIS SPRADLING  --  Puff Pastry and Swiss Chard makes a fun bread course or appetizer.

ADVOCATE-TESTED RECIPE Puff Pastry and Swiss Chard Makes 6 pieces. Recipe is by Corinne Cook. 1 sheet from (17.3-oz.) package Pepperidge Farm Puff Pastry Sheets or your favorite brand, thawed Flour Olive oil 4 to 6 leaves of baby Swiss chard, rainbow chard, mustard greens or… Continue reading →

Baby Arugula and Strawberry Salad

Photo by Lacey Dupre  --  Green onions await customers at Red Stick Farmers Market.

Baby Arugula and Strawberry Salad Serves 6. Recipe is from the Red Stick Farmers Market. 2⁄3 cup toasted pecans 1 pint strawberries, quartered 1/4 cup chopped green onions 12 red radishes, thinly sliced 1/4 cup cider vinegar 2 tablespoons orange juice 1/4 cup olive oil 4 cups baby arugula Salt and freshly ground black pepper, to taste… Continue reading →

Caribbean Jerk Ginger Pork

Advocate staff photo by PATRICK DENNIS -- Use boneless pork ribs to make Caribbean Jerk Ginger Pork.

ADVOCATE-TESTED RECIPE Caribbean Jerk Ginger Pork Serves 4. Recipe is by Julie Kay. 2 pounds boneless pork ribs, cut into 1-inch chunks 2 medium onions, sliced into strips 1 large green pepper, seeded and sliced 2 stalks celery, chopped 1 teaspoon black pepper… Continue reading →

Hot Fruit Crumble

Advocate photo by Elizabeth Perrin  --  Oven-ready Hot Fruit Crumble can be made with whatever fruit is in season, such as thinly sliced Gala apples.

Hot Fruit Crumble Serves 4. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis, who says, “I usually keep the crumble mixture rolled up wax paper and plastic in my freezer. It is great to use with other desserts. To serve, lightly brown the crumble in the oven… Continue reading →

Green Rice

Advocate photo by Elizabeth Perrin  --  Green Rice makes a great buffet dish or can be served cold the next day tossed with shredded chicken.

Green Rice Serves 12-18. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis, who says this is a favorite buffet dish of hers. “Also good to have cold as a leftover; can add bits of a smoked or roasted chicken that has been deboned and skin removed. Great to… Continue reading →

Party Ham

Advocate photo by Elizabeth Perrin  --  Stud Party Ham is flavored with a brown sugar and spice mixture, whole cloves and crushed pineapple.

Party Ham Serves 30-40. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis. 1 spiral-cut ham 1 pound light (or dark) brown sugar 2 tablespoons ground cinnamon 1 teaspoon ground coriander 1 tablespoon dried orange rind… Continue reading →

Steamed Vegetables With Shredded Chicken

Advocate photo by Elizabeth Perrin  --  Dr. Nia Terezakis slices a new potato boiled in vermouth to add to a steamed vegetable medley.

Steamed Vegetables With Shreded Chicken Serves 4. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis. 2 cups cauliflower florets 2 cups zucchini and/or yellow squash, sliced 2 cups broccoli florets 1/2 cup sliced mini sweet peppers 1 (purchased)… Continue reading →

Baked Bananas in Jackets

Advocate photo by Elizabeth Perrin  --  Baked Banans in Jackets are ready to open and eat.

Baked Bananas in Jackets Serves 6. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis. 6 overripe bananas (slightly overripe or they will be bitter) 1. Place bananas in an ovenproof baking dish, uncovered. Bake at 325 F until skins turn black; turn them… Continue reading →

Drunken New Potatoes

Drunken New Potatoes Serves 6. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis. 12 new potatoes 2½ cups vermouth 3 tablespoons olive oil Parsley, chopped 2 to 3 tablespoons mixed dried herbs Salt and pepper to taste… Continue reading →

Veggie and Sweet Pea Potato Salad

Advocate staff photo by PATRICK DENNIS -- Veggie and Sweet Pea Potato Salad

ADVOCATE-TESTED RECIPE Veggie and Sweet Pea Potato Salad Serves 8-10. Recipe is by Corinne Cook. 6 large red or white potatoes (about 2½ pounds) 2 tablespoons olive oil 4 tablespoons white or mild white vinegar Pinch of sugar, salt and black pepper 6 hard-boiled eggs, chopped 1 cup small, frozen… Continue reading →

Pineapple Bread Pudding

Advocate staff photo by PATRICK DENNIS -- For an easy-to-make Easter dessert, prepare Pineapple Bread Pudding in the slow cooker.

ADVOCATE-TESTED RECIPE Pineapple Bread Pudding Serves 4 to 6. Recipe is by Julie Kay. 1 (14.8-ounce) loaf French bread, broken into pieces ¼ cup butter, melted 1 egg, beaten ½ cup brown sugar 1 tablespoon cinnamon 1 cup milk 1… Continue reading →

Crawfish Bisque

CRAWFISH BISQUE Serves 6. Recipe is from “The Evolution of Cajun and Creole Cuisine” by John Folse. For stuffing: 60 cleaned crawfish heads 2 pounds cleaned crawfish tails 2 cups diced onions 2 cups diced celery 1 cup diced bell pepper 2 tablespoons diced garlic 1 cup diced parsley… Continue reading →

Heavenly Hash Cake

Advocate staff photo by PATRICK DENNIS -- Serve Heavenly Hash Cake for an Easter treat..

ADVOCATE-TESTED RECIPE Heavenly Hash Cake Makes about 3 dozen squares. This is a family favorite from my aunt, the late Mercedes Black of Shreveport. 2 sticks butter (1 cup) 3 tablespoons cocoa 4 eggs 2 cups sugar 1½ cups flour Pinch of… Continue reading →

Emeril’s New Orleans Barbecue Shrimp

Photo provided by Emeril's New Orleans  --  Emerils New Orleans Barbecue Shrimp has been a favorite at Emeril Lagasse's flagship restaurant since it opened 25 years ago.

Emeril’s New Orleans Barbecue Shrimp Serves 4. Recipe is from emerils.com. The shrimp dish remains “one of the most popular dishes at Emeril’s” New Orleans and will never leave the menu, Lagasse’s flagship restaurant says. 3 pounds large Gulf shrimp, in their shells 2 tablespoons Emeril’s Essence or Creole Seasoning, divided Cracked… Continue reading →

Cinnamon-Sugar Sweet Potato Fries

Photo by Graham Blackall  --  Loyola University New Orleans student Graham Blackall re-imagines the classic king cake as Cinnamon Sugar Sweet Potato Fries.

Cinnamon-Sugar Sweet Potato Fries Serves 2 to 4. Recipe is by Graham Blackall, of New Orleans, who says, “To celebrate the arrival of Mardi Gras, I decided to take an alternate approach to the beloved king cake. With so many bakeries fighting to the death to make the best king cake, I re-imagined the… Continue reading →

Salted Caramel Nilla Wafer Banana Pudding

Photo by Graham Blackall  --  Graham Blackall's over-the-top banana dessert, Salted Caramel Nilla Wafer Banana Pudding

Salted Caramel Nilla Wafer Banana Pudding Serves 20. Recipe is by Graham Blackall. Nilla Wafer Pudding: 1 box Nilla Wafers 3 cups whole milk 8 ounces cream cheese, room temperature 1 (14-ounce) can condensed milk (I only used 3/4 of the can)… Continue reading →

Ham With Spicy Fruit Glaze

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

ADVOCATE-TESTED RECIPE Ham With Spicy Fruit Glaze Makes about 2⁄3 cup. Recipe is by Corinne Cook. ½ cup apricot, plum or peach preserves 2 tablespoons yellow mustard Juice of 1 medium lemon 1 tablespoon water 1 teaspoon Worcestershire sauce… Continue reading →

Fresh Pineapple Slices With Spicy Brown Sugar Topping

Advocate staff photo by HEATHER MCCLELLAND --  Serve Fresh Pineapple Slices With Spicy Brown Sugar Topping as a side dish.

ADVOCATE-TESTED RECIPE Fresh Pineapple Slices With Spicy Brown Sugar Topping Serves 6. Recipe is by Corinne Cook, who says, “I have a cutter that removes the core and outside shell of the pineapple at the same time, so I cut my pineapple into 6 or 8 round slices. If you don’t have… Continue reading →

Cake With Lemon Filling and Fluffy White Coconut Icing

Advocate staff photo by HEATHER MCCLELLAND --  Wow family and guests with a special Easter dessert, Cake With Lemon Filling and Fluggy White Coconut Icing.

ADVOCATE-TESTED RECIPE Cake With Lemon Filling and Fluffy White Coconut Icing Makes 2 (9-inch cake layers). Recipe is from “Betty Crocker’s Picture Cook Book.” Corinne Cook says, “If you opt for using a mix instead of making a ‘from-scratch’ cake, made the cake according to package directions and then prepare the Lemon Filling and… Continue reading →

Creole Mustard Sauce

ADVOCATE-TESTED RECIPE Creole Mustard Sauce Makes 1¼ cups. Recipe is from “Roux to Do: The Art of Cooking in Southeast Louisiana” by the Junior League of Greater Covington. ½ cup mayonnaise ½ cup Creole mustard or country-style Dijon mustard ½ teaspoon prepared horseradish 1… Continue reading →

Tangy Cherry Sauce

Advocate-tested recipe Tangy Cherry Sauce Makes about 2¼ cups. Recipe is by Corinne Cook. 1 (21-ounce) can cherry pie filling 1⁄8 teaspoon cloves Generous pinch of allspice 1 teaspoon white or tarragon vinegar 3 tablespoons sherry ½ cup water… Continue reading →

Mushroom Orzo

Advocate staff photo by HEATHER MCCLELLAND --  Try Mushroom Orzo for a side dish change of pace.

ADVOCATE-TESTED RECIPE Mushroom Orzo Serves 5. Recipe is by Linda Roy. 1 tablespoon olive oil 2 tablespoons butter, divided 1 clove garlic, minced ½ onion, chopped ½ yellow bell pepper, sliced thinly and chopped into chunks ½ of 8-ounce package of medley… Continue reading →

Turkey Breast and Veggies

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.

ADVOCATE-TESTED RECIPE Turkey Breast and Veggies Serves 6 to 8. Recipe is by Julie Kay. 1 (3-pound) turkey breast 1 (10½-ounce) can cream of celery soup 1 large onion, cut into quarters 4 to 6 small red potatoes 1 teaspoon cracked black pepper… Continue reading →

Artichoke Soup

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

ADVOCATE-TESTED RECIPE Artichoke Soup Makes about 8 cups. Recipe is by Corinne Cook. 3 (14-oz.) cans artichoke hearts, drained or partially drained 1 (14.5-oz.) can artichoke bottoms, drained 3 tablespoons butter 1½ tablespoons flour ½ medium onion, chopped 2 garlic cloves, minced 2 green onions, tops and bottoms, chopped 1 (32-ounce) carton chicken broth ½ teaspoon Worcestershire sauce… Continue reading →

Warm Irish Salad

Photo provided by Royal Rose  --  Irish celebrity chef Catherine Fulvio says  Warm Irish Salad reflects the spring season. It features hot potatoes, smoked salmon and radicchio.

Warm Irish Salad Serves 4. Recipe from Royal Rose is by Irish chef Catherine Fulvio. Olive oil 3 large potatoes, peel and dice into 1 inch pieces 5 small sprigs of thyme Salt and freshly ground black pepper 1 head of Royal Rose Radicchio,… Continue reading →

GW Fins Parmesan-Crusted Drum With Crab Meat

Photo provided by GW Fins  -- For a special Lenten meal, serve GW Fins Parmesan-Crusted Drum With Crab Meat.

GW Fins Parmesan-Crusted Drum With Crab Meat Serves 4. Recipe is by chef Tenney Flynn of GW Fins, New Orleans. 2 tablespoons drained capers 4 tablespoons olive oil, divided 16 trimmed asparagus spears 2 pounds skinless, boneless drum fillets Salt and pepper… Continue reading →

Warm Quinoa Edamame Spinach Salad

Photo by Heather Victoria Photography  -- Warm Quinoa Edamame Spinach Salad is a good choice for a Lenten side salad or a protein-packed, plant-based main dish.

Warm Quinoa Edamame Spinach Salad Serves 6. Recipe is from American Institute for Cancer Research. 1 cup red quinoa 2 cups reduced-sodium vegetable broth 2 cups (10 ounces) frozen shelled edamame 2 tablespoons fresh tarragon, chopped (2 teaspoons dried) 1 tablespoon lemon zest, freshly grated 3 tablespoons olive… Continue reading →

Strata With Mixed Greens and Mushrooms

Photo by Heather Victoria Photography  --  Looking for a Lenten dish that can be served for breakfast or dinner? Strata With Mixed Greens and Mushrooms fits the bill.

Strata With Mixed Greens and Mushrooms Serves 6. Recipe is from American Institute for Cancer Research. 6 slices multigrain bread 1 (5-ounce) package fresh baby dark greens (mix of kale, chard, spinach) 1 tablespoon extra virgin olive oil 3/4 cup chopped leek, white part and some pale green 1/2… Continue reading →

Gallo Pinto

Photo provided by Catholic Relief Services  --  Catholic Relief Services Rice Bowl Lenten program suggests serving Gallo Pinto, a beans and rice dish from Nicaragua.

Gallo Pinto Serves 4. Recipe is from the Catholic Relief Services Rice Bowl Lenten program, which supports efforts that fight poverty and hunger across the U.S. and overseas. A national dish in many Latin American countries, including Nicaragua, the beans and rice dish can be topped with a fried egg or cheese. 1 large… Continue reading →

Turkey Meatball Spaghetti

Advocate staff photo by PATRICK DENNIS -- Slow-cooked Turkey Meatball Spaghetti offers a healthful version of the traditional pasta favorite.

ADVOCATE-TESTED RECIPE Turkey Meatball Spaghetti Serves 4 to 6. Recipe is by Julie Kay. 1 pound ground turkey 1 egg 1 cup Italian bread crumbs 2 (14½-ounce) cans no-salt diced basil, garlic and oregano tomatoes 1 (6-ounce) can no-salt added tomato paste 1 (15-ounce) can no-salt added tomato sauce… Continue reading →

Easy Baked Chicken

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

ADVOCATE-TESTED RECIPE Easy Baked Chicken Serves 6-8. (I baked 3 halves). Recipe is from Corinne Cook. 1 or 2 large fryers, depending on many you wish to serve, halved 2 tablespoons salt 1 teaspoon cayenne pepper 1 teaspoon black pepper Vegetable or olive oil… Continue reading →

Shrimp and Okra Gumbo

Shrimp and Okra Gumbo Serves 8. Recipe is from “Gumbo: a SAVOR THE SOUTH cookbook” by Dale Curry. Copyright 2015 by University of North Carolina Press. Used by permission of the University of North Carolina Press, www.uncpress.unc.edu. “Creoles and Cajuns have long survived on this basic gumbo, and there is none better. The ingredients are pure Louisiana. Use… Continue reading →

Esma’s Shrimp Stew

Esma’s Shrimp Stew Serves 8. Recipe is from “Shrimp: a SAVOR THE SOUTH cookbook” by Jay Pierce. Copyright ©2015 by University of North Carolina Press. Used by permission of the University of North Carolina Press, uncpress.unc.edu. Pierce writes, “My mother’s grandmother was the benchmark cook in our family; everyone still compares their cooking to hers. Esma… Continue reading →

Catfish Burgers

Catfish Burgers Serves 4. Recipe is from “Catfish: a SAVOR THE SOUTH” cookbook by Paul and Angela Knipple. Copyright © 2015 by Paul and Angela Knipple. Used by permission of the University of North Carolina Press. uncpress.unc.edu. The authors write, “With its moist, flaky texture, catfish makes a great substitute for crab in crab cake recipes.… Continue reading →