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Panettone

Photo by Cynthia L. Nobles  --  Serve Panettone, a fruit-studded bread popular during Christmas in both Italy and South America, with a cup of hot chocolate.

Advocate-tested recipe Panettone (Italian fruit-studded bread) Makes one 6- to 7-inch loaf. Recipe is by Cynthia L. Nobles. Aside from Italy, Panettone is extremely popular at Christmas in South America, where Italian immigrants introduced the treat and where it’s customarily enjoyed with a cup of hot chocolate. ¾ cup golden raisins,… Continue reading →

Cinnamon Hot Chocolate

Photo by Cynthia L. Nobles  --  The winter holidays are the perfect time to enjoy a cup of Cinnamon Hot Chocolate.

Advocate-tested recipe Cinnamon Hot Chocolate Makes 6 cups. Recipe is by Cynthia L. Nobles. Chocolate has been around for at least 2,000 years, with Mesoamerica’s Aztecs and Mayans believing the cacao bean had magical properties. Sweetened chocolate didn’t appear until the Europeans arrived in America. ½ cup sugar… Continue reading →

Pryaniki (Russian Spice Cookies)

Photo by Barbara Rolek  -- Pryaniki, the Russian spice cookies, keep well, making them a good make-ahead choice for the holidays.

Pryaniki (Russian Spice Cookies) Makes 3 dozen cookies. Recipe by Barbara Rolek, Eastern European food expert for about.com. Cookie Dough: 3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/4 to 1/2 teaspoon cloves… Continue reading →

Mr. B’s Pecan Pie

Photo provided by Mr. B's  Bistro  --  It isn't Christmas in many Southern homes without a pecan-filled dessert, such as Mr. B's Pecan Pie.

Mr. B’s Pecan Pie Makes one 9-inch pie, serving 8. Recipe is from Mr. B’s Bistro, 201 Royal St., New Orleans. Note from Mr. B’s on one of the South’s favorite holiday pies: “Our crust makes this pecan pie special. Seasoning is important, so we season our pie crusts with cinnamon and nutmeg. The… Continue reading →

The Official Nanaimo Bar Recipe

Photo by Cynthia L. Nobles  --  The no-bake Nanaimo Bar is common on Canadian Christmas cookie platters and is inextricably tied to the City of Nanaimo.

Advocate-tested recipe The Official Nanaimo Bar Recipe Makes 24. Adapted from a recipe by Joyce Hardcastle, winner of the ultimate Nanaimo Bar Recipe contest sponsored in 1986 by the City of Nanaimo (nah-NIGH-moe), Vancouver Island, British Columbia. No one can definitively say when or where this no-bake cookie was invented, but it is… Continue reading →

Pavlova

Photo by Cynthia L. Nobles  --  The fruit- and cream-filled meringue dessert known as Pavlova has been a holiday favorite in New Zealand since the 1920s.

Advocate-tested recipe Pavlova Makes one 9-inch dessert. Recipe is by Cynthia L. Nobles. Recipes for this cream- and fruit-topped meringue first appeared in publication in New Zealand in the late 1920s. 3 teaspoons cornstarch, divided 1 teaspoon vanilla extract 1 teaspoon white vinegar 4 large egg whites, at room… Continue reading →

Eggplant Parmesan

Advocate staff photo by PATRICK DENNIS -- Use a slow cooker to prepare Eggplant Parmesan.

ADVOCATE-TESTED RECIPE Eggplant Parmesan Serves 6 to 8. Recipe is by Julie Kay. 1 egg ¼ cup butter, melted 1 large eggplant, peeled and sliced 2 cups Italian bread crumbs 4 tablespoons butter 1 (24-ounce) jar tomato and basil sauce… Continue reading →

Chicken and Spinach Crepes

Advocate staff photo by HEATHER MCCLELLAND --  Have Chicken and Spinach Crepes ready ahead of time when expecting company for the holidays.

ADVOCATE-TESTED RECIPE Chicken and Spinach Crepes Makes 12 crepes. I don’t know the origin of this recipe. I found the recipe, which appeared to have been cut from a magazine, in my mother’s recipe box. 1 (14-oz.) bag fresh baby spinach, stems removed 1 (8-ounce) package sliced white mushrooms 8 tablespoons butter, divided 1/2 cup flour Salt… Continue reading →

Bountiful Bean Salad

Advocate staff photo by HEATHER MCCLELLAND --  Let the colorful and tasty Bountiful Bean Salad be your healthful dish during the holidays.

ADVOCATE-TESTED RECIPE Bountiful Bean Salad Serves 6. Recipe is from “Food Focus No Humbug Allowed” booklet, published by The Advocate in 1996, with minor adaptations by Corinne Cook. 1 (19-ounce) can garbanzo or great Northern beans, rinsed and drained 3/4 cup whole, pitted ripe olives (I like the kalamata ones… Continue reading →

Potato Latkes

Potato Latkes Makes about 32 latkes. Recipe is from “Jewish Holiday Feasts” by Louise Fiszer. 3 pounds baking potatoes, peeled 1 medium onion, chopped 1 whole egg, plus 1 egg white, lightly beaten 1 teaspoon salt ¼ teaspoon pepper 4 tablespoons flour… Continue reading →

Pork and Bean Stew

Advocate staff photo by PATRICK DENNIS -- Have slow-cooked Pork and Bean Stew ready when you come in from holiday shopping.

ADVOCATE-TESTED RECIPE Pork and Bean Stew Serves 4 to 6. Recipe is by Julie Kay. 1 (2-pound) pork sirloin tip roast 1 rutabaga, peeled and cut into cubes 2 large onions, chopped 1 tablespoon minced garlic 1 teaspoon black pepper 1 (15.25-ounce)… Continue reading →

Hot Chocolate Popcorn

Photo ©Jason Wyche  --  Cover for 'Party Popcorn' by Ashton Epps Swank

Hot Chocolate Popcorn Serves 6. Excerpted from “Party Popcorn: 75 Creative Recipes for Everyone’s Favorite Snack” © 2014 by Ashton Epps Swank. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Swank writes, “This popcorn recipe makes me want to pull out the ribbons and bows, tug on my mittens and earmuffs, and head out into… Continue reading →

Big Skillet Chocolate Chip Blondie

Big Skillet Chocolate Chip Blondie Makes 1 (10-inch) cookie cake. Recipe is from “Anne Byrn Saves the Day! Cookbook by Anne Byrn, reproduced by permission of Workman Publishing. Byrn says the cookie cake can be mixed, baked and served from the same pan; is a good choice for a potluck or a last-minute birthday party; and can… Continue reading →

Boilermaker Chili

Photo provided  --  Alexis Starr, environmental scientist with the Enforcement Division of the Louisiana Department of Environmental Quality, shows off her Boilmaker Chili and her award for winning first place in the 2014 DEQ Chili Cook-off Contest.

Boilermaker Chili Feeds a crowd. Recipe is from Alexis Starr, environmental scientist with the Enforcement Division of the Louisiana Department of Environmental Quality and winner of the DEQ Chili Cook-off Contest. 2 strips bacon 2 pounds ground beef 1 pound Italian sausage 2 (28-ounce) cans diced tomatoes with juice 2 cans chili beans, drained 1 can black beans, drained… Continue reading →

Shrimp-Stuffed Mirlitons

Advocate staff photo by HEATHER MCCLELLAND --  Serve a few Shrimp-Stuffed Mirlitons for dinner and freeze the rest for use later.

ADVOCATE-TESTED RECIPE Shrimp-Stuffed Mirlitons Makes 8 halves. This recipe is from Lou Lato, of Baton Rouge. In this recipe raw shrimp are put into the stuffing mix. 4 mirlitons 2 cups raw shrimp, peeled and deveined 1 cup chopped onion 2 garlic cloves, finely chopped… Continue reading →

Stuffed Mirliton (Chayote) With Shrimp

Stuffed Mirliton (Chayote) With Shrimp Makes 8 halves. This is a recipe Evelyn Brown, of Baton Rouge, submitted to “Rural Life Cooks” published by the LSU Rural Life Museum. In the recipe the shrimp are precooked before adding to the stuffing mix. Remember, shrimp cook quickly so don’t overcook them. They will cook more as they… Continue reading →

Louisiana Oyster Toasts

Louisiana Oyster Toasts Serves 4. Recipe is from Regina Keever in “New Orleans Homes at Christmas” by Bonnie Warren (Pelican Publishing Co., 2014). The flavors of this appetizer are delicious with Champage and have a holiday feel, she says, “but they are delicious anytime you can get great oysters. You could also toss the warm sauté with… Continue reading →

French Onion Dip

Photo by Todd Coleman  --  This version of the classic French Onion Dip is a favorite of Saveur magazine editors and appears in the cookbook 'Saveur: The New Classics Cookbook' (Weldon Owen, 2014).

French Onion Dip Makes about 31/2 cups. Recipe is from “Saveur: The New Classics Cookbook” by the editors of Saveur (Weldon Owen Inc., 2014), who say, “Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.” 4 medium yellow onions, 2 quartered lengthwise, 2 finely chopped 1 cup olive oil,… Continue reading →

Arugula-Pear-Blue Cheese Salad

Photo provided by Southern Living  --  Southern Living editors suggest serving Arugula-Pear-Blue Cheese Salad for a yuletide feast in the book 'Christmas All Through the South.'

Arugula-Pear-Blue Cheese Salad Serves 8. Recipe is from “Christmas All Through the South: Joyful Memories, Timeless Moments, Enduring Traditions” by the editors of Southern Living (Oxmoor House, 2014). 1/4 cup plus 2 tablespoons pear preserves 1/2 cup Champagne vinegar 1 shallot, sliced 2 teaspoons Dijon mustard 1/2 teaspoon table salt 1/4… Continue reading →

Eggplant Ritz Casserole

Eggplant Ritz Casserole Serves 6-8. Recipe from “Come to the Table” cookbook published by St. Edmond Knights of Columbus Ladies Auxiliary in Lafayette appears in “Best of the Best from Louisiana Cookbook III: Selected Recipes from Louisiana’s Favorite Cookbooks,” edited by Gwen McKee and Barbara Moseley. 1 pound ground beef 1 medium onion, chopped… Continue reading →

Hot Chocolate

Advocate staff photo by PATRICK DENNIS  --  Take time to relax and enjoy a cup of slow-cooked Hot Chocolate.

ADVOCATE-TESTED RECIPE Hot Chocolate Makes 12 to 14 (1-cup) servings. Recipe is courtesy of All-Clad. 10 cups milk ¾ cup sugar ½ tsp. salt ¾ cup cocoa, or hot chocolate mix 2 cups hot water Marshmallows… Continue reading →

Miss Dobbins’ Potato Salad

Advocate staff photo by HEATHER MCCLELLAND -- Miss Dobbins' Potato Salad is a good, make-ahead recipe that feeds a crowd.

ADVOCATE-TESTED RECIPE Miss Dobbins’ Potato Salad Makes 15-20 servings. Recipe is from Kitty Hessburg. A good, make-ahead recipe if you’re having a party or company coming in for the holidays. 5 lbs. red potatoes 2 tablespoons flour 1 cup sugar (I used 2⁄3) 1 teaspoon dry mustard… Continue reading →

Praline Apple Pie

Advocate staff photo by HEATHER MCCLELLAND -- Have an abundance of pecans and apples? Make Praline Apple Pie.

ADVOCATE-TESTED RECIPE Praline Apple Pie Makes 1 (9-inch) pie. Recipe is in “Best of the Best from Texas Cookbook: Selected Recipes from Texas’ Favorite Cookbooks” (Quail Ridge Press) and submitted by “The Blue Denim Gourmet” cookbook. 1 (9-inch) unbaked pie shell 2½ cups sliced peeled apples (add 1 cup… Continue reading →

Betty’s Easy Pecan Pie

Betty’s Easy Pecan Pie Makes 1 (9-inch) pie. Recipe is from Betty Price, of Baton Rouge. 1 (9-inch) unbaked pie crust 1¼ cups sugar ½ cup dark Karo syrup 4 tablespoons butter 3 eggs, beaten 1 teaspoon vanilla extract 1… Continue reading →

Barbecued Prime Rib

Advocate staff photo by HILARY SCHEINUK -- Dr. David G. 'Jerry' Fourrier says a proper fire is the secret to his barbecued prime rib.

Barbecued Prime Rib Serves 10 to 20 depending on size of prime rib. Recipe is from David G. Fourrier, of Baton Rouge. 7 to 15 lbs. beef prime rib 1 (4.5-ounce) jar TexJoy steak seasoning 2 Tommy Bryson (14-inch) hand-cut pecan logs 1. Sprinkle the rib roast with a healthy coating of TexJoy. Place in a self-sealing… Continue reading →

Smoked Salmon

Advocate staff photo by HILARY SCHEINUK -- Dr. David G. 'Jerry' Fourrier's smoked salmon appetizer is served with cream cheese, diced hard-cooked eggs, capers, red onions and crackers.

Smoked Salmon Serves 20 as an appetizer. Recipe is by David G. Fourrier, of Baton Rouge. 2 lbs. skinless salmon fillet ½ cup salt 2 cups water ½ cup packed brown sugar 2 tbls. fresh dill ¼ cup maple syrup Cream cheese, chopped red onions, diced hard-cooked eggs, capers and gourmet crackers for serving 1. Rinse… Continue reading →

Roast Duck

ROAST DUCK Serves 3 to 5 hearty eaters. Recipe is by David G. Fourrier, of Baton Rouge. 6 to 10 Steve Fourrier’s Pecan Island teal Cajun Injector Creole Butter marinade Tommy Bryson’s wood pecan chips 1 cup freshly cut rosemary 1 cup blueberries Salt and pepper 1 stick butter 1 (6-ounce) can Giorgio’s Dawn Fresh Mushroom Steak Sauce… Continue reading →

Steamed Shrimp

Steamed Shrimp Serves 6. Recipe is from Nancy Fourrier, of Baton Rouge. 1⁄3 cup olive oil 4 to 5 large garlic cloves, chopped 2 to 3 lbs. of large, unpeeled shrimp ½ teaspoon salt 2 yellow or red bell peppers, chopped 1 medium onion, chopped 1 cup chopped celery 1 bunch parsley chopped ½ cup chopped fresh basil… Continue reading →

Celeste Maestri’s Spinach Dressing

Celeste Maestri’s Spinach Dressing Serves 10. Recipe is used with permission of the Rev. J. Clifton Hill, Mrs. Maestri’s oldest living grandchild. 6 (10-oz.) packages frozen chopped spinach 1 loaf stale French bread, crumbled 1 pound ground pork 2 pounds ground beef 1 large onion, chopped 3 green onions, chopped… Continue reading →

Pasta With Fresh Tomatoes and Basil

PASTA WITH FRESH TOMATOES AND BASIL Serves 2 to 3. Recipe is from Nancy Fourrier, of Baton Rouge. 3 or 4 cloves garlic, minced ½ cup sliced green onions 1⁄3 cup olive oil 4 tomatoes, peeled and chopped 1⁄3 cup coarsely chopped basil 1 teaspoon salt ¼ teaspoon coarse ground black pepper… Continue reading →

Apple-Pecan Cornish Hens

Advocate staff photo by PATRICK DENNIS  --  Not expecting a crowd for Thanksgiving? Serve Apple-Pecan Cornish Hens.

ADVOCATE-TESTED RECIPE Apple-Pecan Cornish Hens Serves 4. Recipe is by Julie Kay. 2 Cornish hens, partially thawed 2 Granny Smith apples, unpeeled and chopped 3 celery stalks, chopped 1 cup pecans 1 cup apple juice 1. Put partially thawed Cornish hens into slow cooker. Add in apples, celery, pecans and apple juice. 2. Cook on Low… Continue reading →

Butternut Squash Lasagna With Blue Cheese and Mozzarella

Photo by HELANA BRIGMAN  --  When the weather turns bitter, offer the famly warm Butternut Squash Lasagna With Blue Cheese and Mozzarella.

Advocate-tested recipe Butternut Squash Lasagna With Blue Cheese and Mozzarella Serves 6. Recipe is from Helana Brigman. 5 cups butternut squash, peeled, seeded and cubed into 1-inch pieces 1 yellow onion, chopped 1 tbl. olive oil Salt and pepper, to taste Ricotta Sauce (see… Continue reading →

Pear-Cranberry-Pecan Crumble

Advocate photo by Cheramie Sonnier  --  Enjoy a serving of warm Pear-Cranberry-Pecan Crumble on a cold day.

Advocate-tested recipe Pear-Cranberry-Pecan Crumble Serves 6. Recipe is from “Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats” by Joy Wilson. Copyright © 2014 by Joy the Baker. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC. Filling 4 ripe but still firm pears, preferably d’Anjou 1 heaping cup fresh cranberries… Continue reading →

Turkey, Brie, Cranberry Sauce, Spinach and Bacon Sandwich

Advocate staff photo by HEATHER MCCLELLAND -- For a tasty after-Thanksgiving lunch, try Turkey, Brie, Cranberry Sauce, Spinach and Bacon Sandwich.

ADVOCATE-TESTED RECIPE Turkey, Brie, Cranberry Sauce, Spinach and Bacon Sandwich Recipe is by Corinne Cook, who says, “There are no exact measurements for this sandwich. You can substitute brie cheese for Jarlsberg, cheddar or Monterrey Jack. I had a bag of spinach and arugula and used that for the greens; use lettuce… Continue reading →

Turkey Salad Croissant

Advocate staff photo by HEATHER MCCLELLAND -- Turkey Salad Croissant offers a flavorful option for using leftover Thanksgiving turkey.

ADVOCATE-TESTED RECIPE Turkey Salad Croissant Makes 4 servings. Recipe is from Jennie-O Turkey. 2 cups cooked, chopped turkey ½ cup sliced celery 1⁄3 cup chopped cashews (I used sliced almonds) ½ cup plain low-fat yogurt ¼ cup mayonnaise or salad dressing… Continue reading →

Turkey Poulet

Advocate file photo  --  A New Orleans favorite, Turkey Poulet, uses leftover Thanksgiving  turkey and ham, plus bacon. A cheesy sauce and onions go atop the meat.

ADVOCATE TESTED RECIPE Turkey Poulet Serves 4. I think this recipe is a combination of Rose Lorio’s recipe and a New Orleans recipe. You can add or subtract from the recipe easily. 4 tablespoons butter 1⁄3 cup chopped onion 5 to 7 small, white mushrooms,… Continue reading →

Mashed Potato Waffle, Crispy Turkey, Smashed Avocado, Cranberry and Brie Melts

Photo provided by Half Baked Harvest  --  For a tasty sandwich using Thanksgiviing leftovers, make Mashed Potato Waffle, Crispy Turkey, Smashed Avocado, Cranberry and Brie Melts.

Mashed Potato Waffle, Crispy Turkey, Smashed Avocado, Cranberry and Brie Melts Makes 4 sandwiches. Recipe is from Half Baked Harvest. Parmesan Mashed Potato Waffles 11/2 cups leftover mashed potatoes 1 cup buttermilk 2 eggs 1/4 cup butter, melted 4 to 5 sage leaves, minced 1 cup flour 1 teaspoon… Continue reading →

Harissa Avocado and Turkey Panini

Photo provided by Lemons and Basil  --  For a flavorful sandwich using Thanksgiving leftovers, try Harissa Avocado and Turkey Panini.

Harissa Avocado and Turkey Panini Serves 4. Recipe is from Lemons and Basil. For Harissa 2 clove garlic 1 roasted red bell pepper (see note) 1 chipotle peppers in adobe sauce 1 teaspoon adobe sauce 1 teaspoon cumin powder ½ teaspoon sea… Continue reading →

Apple Turkey Melt

Photo provided by Fork Vs. Spoon  --  Use Thanksgiving leftovers to make cheesy Apple Turkey Melt.

Apple Turkey Melt Makes 1 sandwich. Recipe is from Fork Vs. Spoon blog. 2 slices thick-cut crusty bread (sourdough is great) 2 teaspoons unsalted butter 1 tablespoon grainy Dijon mustard 2 ounces Gouda cheese, thinly sliced ½ apple, cored and thinly sliced (Granny Smith)… Continue reading →

Teeter’s Pound Cake

Advocate staff photo by HEATHER MCCLELLAND --  Teeter's Pound Cake

Teeter’s Pound Cake Makes 1 large cake. Recipe is from Bonnie Erickson, of St. Francisville, who said she got the recipe from her cousin, Virginia “Teeter” Lathrop, about 25 years ago. The recipe is the first-place winner in the desserts category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 2… Continue reading →

Seafood Stuffed Bell Peppers

Advocate staff photo by HEATHER MCCLELLAND  --  Wow your Thanksgiving guests by serving Seafood Stuffed Bell Peppers.

Seafood Stuffed Bell Peppers Serves 6. Recipe from Rhanetta Ruffins, of Plaquemine, is the first-place winner in the entree category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 6 medium bell peppers 1/2 lb. peeled crawfish tails 1/2 lb. small shrimp, peeled and deveined 2 cloves garlic, finely minced… Continue reading →

Eggplant Caponata

Advocate staff photo by HEATHER MCCLELLAND  --  Guests will return again and again for Eggplant Caponata.

Eggplant Caponata Recipe from Debbie Carmichael, of Prairieville, is the first-place winner in the appetizers category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 2 large eggplants, peeled, cut into large cubes 3 cups chopped onions ½ cup chopped celery ½ cup olive oil 1 (8-oz.) can tomato… Continue reading →

Crawfish Cornbread

Advocate staff photo by HEATHER MCCLELLAND  --  Crawfish Cornbread is a welcome side dish on Eleanor Mitchel's Thanksgiving table.

Crawfish Cornbread Serves 10 to 12. Recipe from Eleanor Mitchel, of Baton Rouge, is the first-place winner in the side dish category of The Advocate’s Thanksgiving Recipe Contest sponsored by Calandro’s Supermarket. 1 bell pepper, chopped 1 onion, chopped 1/2 stick margarine 1 lb. Louisiana crawfish, chopped 2 eggs… Continue reading →

Wild Blueberry, Butternut Squash and Quinoa Salad

Photo provided by Wyman's of Maine  --  Wild Blueberry, Butter Squash and Quinoa Salad offers a healthful option for a holiday side dish.

Wild Blueberry, Butternut Squash and Quinoa Salad Serves 4 to 6. Recipe is from Wyman’s of Maine. 1 large butternut squash, peeled, seeded and cubed (about 3.5 lbs.) 1 tbl. olive oil Salt and pepper 1 cup quinoa 2 cups arugula 2 medium shallots, sliced thin 1 cup Wyman’s Wild… Continue reading →

Fluffy Sweet Potato Bourbon Pie With Whipped Cream and Toasted Pecans

Photo provided by North Carolina Sweet Potato Commission  --  End your Thanksgiving dinner on a sweet note with Fluffy Sweet Potato Bourbon Pie With Whipped Cream and Toasted Pecans.

Fluffy Sweet Potato Bourbon Pie With Whipped Cream and Toasted Pecans Serves 10. Recipe is by Elizabeth Karmel for North Carolina Sweet Potato Commission. 2 lbs. sweet potatoes (about 2 large) 5 tbls. unsalted butter, melted 3 large eggs 3/4 cup heavy cream 2 tbls. best quality bourbon 1… Continue reading →