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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 →

Spaghetti Squash

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

Advocate-tested recipe Spaghetti Squash Serves 4. Recipe is from Teresa B. Day. 2 medium spaghetti squash 2 tablespoons olive oil ½ teaspoon salt 2 tablespoons butter 1 teaspoon garlic powder 1. Heat oven to… Continue reading →

Cilantro Pesto

Advocate photo by Teresa B. Day -- Cilantro Pesto

Advocate-Tested Recipe Cilantro Pesto Makes 1 cup. Recipe is from Haley Vickers, private chef, of Natchitoches. 2 bunches cilantro 1-2 jalapenos 1 bunch green onions 4-5 cloves garlic 1/4 cup pecans 4 tablespoons olive oil… Continue reading →

Fresh Tomato Linguini

Photo provided by Family Features -- Fresh Tomato Linguini

Fresh Tomato Linguini Makes 4 servings. This recipe is from Florida Tomato Growers and Family Features.com. Select your favorite brand of linguini or pick a pasta shape of your choice. Use this recipe as a side dish or add any seafood to make it a main course if you like. 2 pounds ripe tomatoes… Continue reading →

Embellished Corn and Bean Salsa

Advocate staff photo by PATRICK DENNIS -- FOR JULIE KAY'S WHAT A CROCK: Embellished Corn and Bean Salsa.

ADVOCATE-TESTED RECIPE Embellished Corn and Bean Salsa Serves 6 to 8. Recipe is by Julie Kay. 1 (24-ounce) jar chunky salsa 3 ears fresh corn, cut off the cob 1 (15-ounce) can black beans, drained 1 green bell pepper, chopped Raw vegetables and colorful chips 1. Pour salsa into slow cooker and add corn that… Continue reading →

Mid-Century Macaroni Salad

Associated Press photo by Matthew Mead -- Mid-Century Macaroni Salad

Mid-Century Macaroni Salad Serves 8. Recipe is from Alison Ladman. 12 ounces elbow pasta 1 cup mayonnaise 2 tablespoons cider vinegar 1 tablespoon brown mustard 2 teaspoons sugar 1/4 teaspoon celery seed 1/4 cup grated red onion 1/4… Continue reading →

Chili-Stuffed Avocados

Chili-Stuffed Avocados Serves 6. Recipe is from J.M. Hirsch. 2 tablespoons olive oil 1 large yellow onion, minced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper… Continue reading →

Crawfish in White Sauce

Advocate photo by Teresa B. Day -- Crawfish in White Sauce

Advocate-Tested Recipe Crawfish in White Sauce Serves 8. Recipe is by Teresa B. Day. 1/2 stick butter 2 tablespoons olive oil 1 small onion, chopped 1 bell pepper, chopped 1-2 cloves of garlic, diced 1/4 cup flour… Continue reading →

Fried Eggplant

Advocate photo by Teresa B. Day -- Fried Eggplant

Advocate-Tested Recipe Fried Eggplant Serves 8. Recipe is by Teresa B. Day. 2 cups canola oil 1/2 cup milk 2 eggs 1 large or 2 small eggplants 3/4 cup cornmeal 1/2 cup flour 1… Continue reading →

New England-Style Shrimp Rolls

Associated Press photo by Matthew Mead -- New England-Style Shrimp Rolls

New England-Style Shrimp Rolls Serves 4. Recipe is from Sara Moulton. 4 ounces seedless cucumber, cut into 1/4-inch dice (a scant cup) Kosher salt 1 pound peeled and deveined large shrimp 1/2 cup mayonnaise 1 teaspoon lemon zest 1 teaspoon lemon juice 2 tablespoons minced fresh chives, dill or tarragon, plus extra to garnish Ground black pepper 3… Continue reading →

Grandma’s Blueberry Lemonade

Advocate staff photo by HEATHER MCCLELLAND --  Grandma's Blueberry Lemonade

Advocate-Tested Recipe Grandma’s Blueberry Lemonade Serves 6-8. Recipe is from Corinne Cook. Lemonade starts with a base of lemony simple syrup then the fresh lemon juice and cold water are added to make the beverage. The pink color is from the blueberry syrup. The extra blueberry syrup can be used in… Continue reading →

Good Blueberry Cobbler

Advocate staff photo by HEATHER MCCLELLAND --  Good Blueberry Cobbler

ADVOCATE-TESTED RECIPE Good Blueberry Cobbler Serves 8. This handwritten recipe has been in my blueberry file for years. It is a delicious cobbler with the bits of apple in with the blueberries, all tucked inside a cream cheese pastry dough. The pastry is made in the food processor. The cobbler part is… Continue reading →

Blueberry Heaven

Advocate staff photo by HEATHER MCCLELLAND --  Blueberry Heaven

ADVOCATE-TESTED RECIPE Blueberry Heaven Serves 10-12. This is an easy and delicious blueberry trifle recipe Cherie Chassaignac shared with me. I have to admit, the blueberries in mine look skimpy because I ran out of berries when I got to this recipe. She always had generous layers of blueberries in hers because… Continue reading →

Small Blueberry Cake

Advocate staff photo by HEATHER MCCLELLAND --  Small Blueberry Cake

ADVOCATE-TESTED RECIPE Small Blueberry Cake Makes 1 9x9-inch cake. This was a recipe submitted by Carmen Kundler in “The Best of Louisiana” Louisiana Department of Agriculture & Forestry recipe booklet. 1 stick butter 1 cup flour 1 cup sugar 2 teaspoons baking powder… Continue reading →

Orange Barbecue Beef Short Ribs

Associated Press photo by Matthew Mead -- Orange Barbecue Beef Short Ribs

Orange Barbecue Beef Short Ribs Serves 8. Recipe from Alison Ladman. 1 tablespoon chili powder 3/4 cup packed brown sugar, divided 1 teaspoon dried thyme 1 teaspoon garlic powder 2 teaspoons smoked paprika 1/2 teaspoon cayenne pepper Kosher salt Zest… Continue reading →

Apple Almond Cake

Advocate staff photo by HEATHER MCCLELLAND --  Apple Almond Cake

ADVOCATE-TESTED RECIPE Apple Almond Cake Serves 6 to 8. Recipe is by Julie Kay. 1 (16.5-ounce) yellow cake mix 1 (21-ounce) can apple pie filling ¼ cup sliced almonds Blueberries for garnish, optional 1. Make cake mix according… Continue reading →

Baked Steelhead Trout With Asparagus, Potatoes and Herbs

Associated Press photo by Matthew Mead -- Baked Steelhead Trout With Asparagus, Potatoes and Herbs

Baked Steelhead Trout With Asparagus, Potatoes and Herbs Serves 4. Recipe is by Sara Moulton. 11/2 bunches asparagus (about 11/2 pounds), tough ends discarded and stems peeled if thicker than 1⁄3 inch 2 tablespoons extra-virgin olive oil, divided Salt and ground black pepper 11/4 pounds Yukon Gold or large boiling… Continue reading →

Father’s Day Dagwood Sandwich

Associated Press photo by Matthew Mead -- Father's Day Dagwood Sandwich

Father’s Day Dagwood Sandwich Makes 1 sandwich. Recipe is by Alison Ladman. 1/4 cup cider vinegar 2 tablespoons sugar Hefty pinch kosher salt 1/4-inch thick slice red onion, separated into rings 2 slices soft deli-style rye bread 1 slice soft dark pumpernickel bread Light mayonnaise Deli mustard Thousand Island or Russian dressing 2 slices deli-sliced turkey 2… Continue reading →

Lime, Shrimp and Avocado Salad

Advocate staff photo by HEATHER MCCLELLAND -- Lime, Shrimp and Avocado Salad

ADVOCATE-TESTED RECIPE Lime, Shrimp and Avocado Salad Serves 3 or 4. Recipe is from “Cooking up a Legacy of Faith” by St. John’s Rosary Altar Society. The recipe was submitted by Jellie Tolentino. ¼ cup chopped red onion Juice of 2 limes… Continue reading →

Raspberry Ribs

Advocate staff photo by HEATHER MCCLELLAND -- Raspberry Ribs

ADVOCATE-TESTED RECIPE Raspberry Ribs Serves 6 to 8. Recipe is by Julie Kay. 1 (1.25-ounce) package dried onion soup mix 1 (10-ounce) jar raspberry all fruit jelly 1 (2 pound) rack of baby back ribs 1 yellow squash, sliced into chunky strips 1 zucchini, sliced into chunky strips 1. Mix together dried onion soup mix and… Continue reading →

Broiled Flat Iron Steak

Advocate photo by Teresa B. Day -- Broiled Flat Iron Steak served next to Cucumber, Tomato and Avocado Salad With Lemon Basil Vinaigrette

Advocate-Tested Recipe Broiled Flat Iron Steak Yields 4 servings. Recipe is by Teresa B. Day. 1 1/2 to 2 pound flat iron steak(s) 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1. Heat the oven broiler to high. Season meat on each… Continue reading →

Cucumber, Tomato and Avocado Salad With Lemon Basil Vinaigrette

Advocate photo by Teresa B. Day -- Cucumber, Tomato and Avocado Salad With Lemon Basil Vinaigrette

Advocate-Tested Recipe Cucumber, Tomato and Avocado Salad With Lemon Basil Vinaigrette Serves 4. Recipe is by Teresa B. Day. 1 cup grape or cherry tomatoes 1 large cucumber 1 avocado 3 tablespoons olive oil 1 tablespoon Steen’s Cane Syrup vinegar (or white wine vinegar) 1 teaspoon sea salt 1 teaspoon black pepper 1 lemon’s juice 3-4… Continue reading →

Wilted Spinach Salad

Advocate staff photo by HEATHER MCCLELLAND -- Wilted Spinach Salad

ADVOCATE-TESTED RECIPE Wilted Spinach Salad Serves 6. This recipe is from “Cooking up a Legacy of Faith” by St. John’s Rosary Altar Society. The recipe was submitted by Mary Barichivich. 8 cups spinach leaves, washed, dried and long stems removed ½ cup pecans, toasted and coarsely chopped… Continue reading →

Pepper Steak Frittata

Associated Press photo by Matthew Mead -- Pepper Steak Frittata

Pepper Steak Frittata Serves 6. Recipe is by J.M. Hirsch. 12 eggs (or 2 1/4 cups liquid egg whites) 1/4 cup milk Kosher salt and ground black pepper 1 large yellow onion, thinly sliced 1 large green bell pepper, cored and thinly sliced 5 ounces sliced mushrooms 1 pound shaved steak (also called minute steak) 1 teaspoon… Continue reading →

Chili Eggplant

Advocate staff photo by HEATHER MCCLELLAND -- Chili Eggplant

ADVOCATE-TESTED RECIPE Chili Eggplant Serves 4 to 6. Recipe is by Julie Kay. 1 large eggplant, peeled and sliced 1 (15-ounce) can black beans, drained 1 large onion, peeled and sliced 2 garlic cloves, minced 1 green bell pepper, chopped 1… Continue reading →

Glazed Pork Spareribs

Advocate staff photo by HEATHER MCCLELLAND -- Glazed Pork Spareribs

ADVOCATE-TESTED RECIPE Glazed Pork Spareribs Serves 4. Recipe is from a Louisiana Department of Agriculture & Forestry booklet. Barbecue Sauce: ½ cup ketchup ¼ cup Steen’s cane vinegar 2 tablespoons Domino brown sugar 2 tablespoons Worcestershire sauce 1 teaspoon celery seeds ½ teaspoon chili powder Dash of black pepper 2-3 drops… Continue reading →

Tomato Basil Chicken

Advocate photo by Teresa B. Day -- Tomato Basil Chicken

Advocate-Tested Recipe Tomato Basil Chicken Yields 4 chicken breasts. Recipe is by Teresa B. Day. This was tested with the tomato sauce recipe published in the May 7 issue. You can find it at theadvocate.com or use your favorite tomato sauce recipe or brand. 4 boneless, skinless chicken… Continue reading →

Buttered Parmesan Pasta

Advocate photo by Teresa B. Day -- Tomato Basil Chicken served over Buttered Parmesan Pasta

Advocate-Tested Recipe Buttered Parmesan Pasta Serves 4. Recipe by Teresa B. Day. 8 ounces angel hair noodles 4 tablespoons butter 2 tablespoons milk 1 cup Parmesan cheese, grated 1/2 teaspoon Kosher salt 1/2 teaspoon freshly cracked black pepper… Continue reading →

Chicken ‘n’ Dumplings Soup

Advocate photo by Collette Dean -- Chicken 'n' Dumplings Soup is a favorite family recipe from Katherine Gividen.

Chicken ‘n’ Dumplings Soup Serves 2. Recipe is by Katherine Gividen. 12⁄3 cups wide egg noodles 1 tablespoon Wyler’s chicken flavored bouillon granules ½ teaspoon freshly ground pepper ¼ teaspoon salt ¾ cup Original Bisquick mix 1 tablespoon Nestle dry whole milk… Continue reading →

Coconut Shrimp Curry

Coconut Shrimp Curry Serves 2. Recipe is from Katherine Gividen. ½ instant rice 1 cube Knorr onion seasoning 1 teaspoon Christmas Curry Powder (see recipe) ½ teaspoon sugar Pinch ground ginger Pinch freshly ground pepper 2 tablespoons flour… Continue reading →

Christmas Curry Powder

Christmas Curry Powder Recipe is by Katherine Gividen. 2 dried red chilies 2 teaspoons coriander seeds 2 teaspoons cumin seeds 1 teaspoon mace ½ teaspoon black mustard seed ½ teaspoon yellow mustard seed 1 teaspoon cardamom seed… Continue reading →

Cinnamon Roll Pancakes

Advocate photo by Collette Dean -- Cinnamon Roll Pancake

Cinnamon Roll Pancakes Makes 3 pancakes. Recipe is by Katherine Gividen. Cinnamon topping: 3 tablespoons cinnamon baking chips 1 tablespoon ground walnuts 1 tablespoon brown sugar ½ tablespoon “I Can’t Believe It’s Not Butter” Spray Icing:… Continue reading →

Honey Biscuits

Advocate photo by Teresa B. Day -- Honey Biscuits

Advocate-Tested Recipe Honey Biscuits Yields 11/2 dozen biscuits. Recipe is by Teresa B. Day. 3 cups all-purpose flour 4 teaspoons baking powder 2 teaspoons salt 4 tablespoons cold butter 1 cup milk 1/3 cup honey… Continue reading →

Honey Crème Brulee

Advocate photo by Teresa B. Day -- Honey Crème Brulee

Advocate-Tested Recipe Honey Crème Brulee Yields 7 to 8 small ramekins. Recipe is by Teresa B. Day. In place of vanilla puree, you can use 1 vanilla bean’s caviar and 1 teaspoon vanilla extract. 8 egg yolks 1/3 cup granulated sugar 2 cups heavy cream… Continue reading →

Peach and Pineapple Potatoes

Advocate staff photo by HEATHER MCCLELLAND -- What a Crock, Peach and Pineapple Potatoes

ADVOCATE-TESTED RECIPE Peach and Pineapple Potatoes Serves 4 to 6. Recipe is by Julie Kay. 4 medium-sized sweet potatoes, cut into large chunks 1 (20-oz.) can pineapple chunks, undrained ½ cup brown sugar 1 tablespoon cinnamon 1 cup fresh peach slices (peeled)… Continue reading →