Resources

Attorney Profiles
2015 Baton Rouge Attorney Profiles
Attorney Profiles
2015 New Orleans Attorney Profiles
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.

Grilled Puttanesca Gazpacho

Associated Press photo by Matthew Mead -- Grilled Puttanesca Gazpacho

Grilled Puttanesca Gazpacho Serves 6. Recipe is from Alison Ladman. Because you will set the entire can on the grill, select anchovies that come in an unpainted can. Alternatively, empty the content of the can onto a double layer of foil and fold to create a pouch. 1 head garlic Olive oil 2 poblano or Anaheim… Continue reading →

Butterflied Barbecue Chicken With Alabama White Sauce

Associated Press photo by Matthew Mead -- Butterflied Barbecue Chicken With Alabama White Sauce

Butterflied Barbecue Chicken With Alabama White Sauce Serves 4. Big Bob Gibson Bar-B-Q in Decatur, Alabama, is famous for this unusual white barbecue sauce. One taste is all you need to become a believer. In the restaurant, freshly smoked chickens are dunked in this sauce before serving. Pulled chicken doused with this sauce also… Continue reading →

Goat Cheese-Stuffed Grilled Sweet Potatoes

Associated Press photo by Matthew Mead -- Goat Cheese-Stuffed Grilled Sweet Potatoes

Goat Cheese-Stuffed Grilled Sweet Potatoes Serves 4. Recipe from Alison Ladman. Slice the potatoes thickly to hold the smear of butter, goat cheese, orange zest and fresh thyme between the slices. If you’d like to crisp the edges of your potatoes, open the foil on top of each after about 10 minutes of cooking.… Continue reading →

Compound Butters

Associated Press photo by Matthew Mead -- Compound Butters

Compound Butters Makes 2 sticks. Recipe is from Sara Moulton. Here are three delicious variations on compound butter. Pick your ingredient mix, then follow the instructions. Herb Butter 1/2 pound (2 sticks) unsalted butter, cut into tablespoons and softened 2 teaspoons minced shallots 3 tablespoons chopped… Continue reading →

Tostones Eggs Benedict With Cilantro Sauce

Associated Press photo by Matthew Mead -- Tostones Eggs Benedict With Cilantro Sauce

Tostones Eggs Benedict With Cilantro Sauce Serves 4. 4 large eggs 2 small cloves garlic, finely minced 1/4 cup lemon juice 1/2 cup extra-virgin olive oil 1/4 cup finely minced cilantro leaves and soft stems Pinch of sugar Kosher salt and… Continue reading →

Squash Bisque

Advocate photo by Teresa B. Day -- Squash Bisque

Advocate-Tested Recipe Squash Bisque Makes 6 cups of soup. Recipe is by Teresa B. Day. You can also use acorn or butternut squash, in season. 4 to 5 yellow zucchini 4 to 5 yellow squash 1 onion, chopped 1 stick of butter… Continue reading →

Fried Squash Blossoms

Advocate photo by Teresa B. Day -- Fried Squash Blossoms

Advocate-Tested Recipe Fried Squash Blossoms Serves 6. Recipe is by Teresa B. Day. 12 fresh squash blossoms 1 cup all-purpose flour 1 egg 1/2-2⁄3 cup sparkling water 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder… Continue reading →

Apple Acorn Chicken

Advocate staff photo by TRAVIS SPRADLING --  Apple Acorn Chicken

ADVOCATE-TESTED RECIPE Apple Acorn Chicken Serves 4 to 6. Recipe is by Julie Kay. 1 acorn squash, seeded and sliced 4 boneless, skinless chicken breasts 2 Granny Smith apples, cored and sliced 4 tablespoons brown sugar 1 teaspoon cinnamon 2 cups… Continue reading →

Eggplant Dressing

Advocate staff photo by HEATHER MCCLELLAND --  Eggplant Dressing

ADVOCATE-TESTED RECIPE Eggplant Dressing Serves 8-10. Recipe is by Corinne Cook. The dressing can be heated and served in half of an eggplant shell or simply served from casserole. You will have dressing leftover after filling 8 halves. The recipe can easily be halved, if desired. 4 medium-size purple eggplants Water Salt,… Continue reading →

Grilled Pork Chops and Asaparagus With Lemon-Truffle Vinaigrette

Associated Press photo by Matthew Mead -- Grilled Pork Chops and Asaparagus With Lemon-Truffle Vinaigrette

Grilled Pork Chops and Asaparagus With Lemon-Truffle Vinaigrette Serves 4. 1⁄3 cup lemon juice (about 2 1/2 lemons) 1 teaspoon heavy whipping cream, room temperature 1⁄3 cup untoasted walnut oil (or olive oil) 1/4 cup truffle-infused oil Kosher salt and ground black pepper 4 pork chops Olive oil 1 bunch fresh asparagus 1.… Continue reading →

Goodmama’s Chicken Soup

Goodmama’s Chicken Soup Makes 4 to 6 servings. Recipe by Margie Procell and Pam Rivers. 1 (3-pound) farm-raised chicken, cut up 1 cup shortening or oil (enough to cover bottom of skillet) Pinch of salt Pinch of black pepper 4 cups hot water… Continue reading →

Mom’s Chocolate Gravy

Mom’s Chocolate Gravy Makes 4 to 6 servings. Recipe is by Clark Rivers of Zwolle. 1/2 cup sugar 3 tablespoons cocoa powder 1/2 teaspoon vanilla flavoring 3 tablespoons flour 1-1/2 cups milk Mix all ingredients except vanilla.… Continue reading →

Wild Veggie Rice

Advocate staff photo by TRAVIS SPRADLING --  Wild Veggie Rice, for 'What A Crock.'

ADVOCATE-TESTED RECIPE Wild Veggie Rice Serves 6 to 8. Recipe is by Julie Kay. I used this particular rice because it is a brown/wild rice blend, giving the taste a more full-bodied flavor. If using another wild rice product, be careful not to use the quick-cooking or instant ones for this recipe.… Continue reading →

Crawfish Étouffée

Advocate staff photo by HEATHER MCCLELLAND -- Crawfish …touffÈe

Advocate-Tested Recipe Crawfish Étouffée Serves 4 to 6. Recipe is by Corinne Cook. First, you make a thin roux. The recipe does not call for water. If you cover the pot and reduce the temperature when the crawfish are added, juices from the crawfish will thin the roux and make more gravy.… Continue reading →

Joanne’s Crawfish and Spinach Spread

Advocate staff photo by HEATHER MCCLELLAND -- Joannes Crawfish and Spinach Spread

Advocate-Tested Recipe Joanne’s Crawfish and Spinach Spread Serves 10-12. Joanne Roberts makes this three-layered spread. The bottom layer is garlic-flavored cream cheese, over that, sautéed fresh spinach flavored with dried basil, and then sautéed crawfish over the top. Serve this on your favorite cracker or on thin slices of toasted French bread. Roberts… Continue reading →

Crawfish Chajitas

Advocate staff photo by HEATHER MCCLELLAND -- Crawfish Chajitas

Advocate-Tested Recipe Crawfish Chajitas Makes 10. This recipe is in my friend’s family cookbook, “Recipes and Remembrances-Cannatella Family Favorites.” It was submitted by Tyrona Devalcourt. It’s a soft tortilla filled with crawfish, onions and peppers topped with cheese, lettuce and salsa. 1 pound crawfish tails ¼… Continue reading →

Summer Tomato Sandwich

Advocate staff photo by HEATHER MCCLELLAND -- Summer Tomato Sandwich

Advocate-Tested Recipe Summer Tomato Sandwich Makes 1 sandwich. Recipe is by Corinne Cook. The type of bread and ingredient amounts are up to you. 2 thin slices of good handcrafted, freshly baked bread (multigrain, white, focaccia, etc.) Mayonnaise 2 thick slices fresh, homegrown tomato… Continue reading →

Creamy Risotto

Advocate photo by Teresa B. Day -- Sweet and Smoky Glazed Shrimp over Creamy Risotto

Advocate-Tested Recipe Creamy Risotto Serves 8 to 10. Recipe is by Teresa B. Day 1 stick butter 2 cups uncooked risotto or arborio rice 5 cups broth (chicken broth) 1 cup heavy cream 4 ounces honey chevre (goat cheese)… Continue reading →

Sweet and Smoky Glazed Shrimp

Advocate photo by Teresa B. Day -- Sweet and Smoky Glazed Shrimp over Creamy Risotto

Advocate-Tested Recipe Sweet and Smoky Glazed Shrimp Serves 8 to 10. Recipe is by Teresa B. Day. You can find Delightful Palate dressings at Main Street Market, Red Stick Spice Company and elsewhere; or you can substitute your favorite sweet-based dressing or barbeque sauce. The vinegar in any of these options helps meld… Continue reading →

No-Cook Butterfinger Ice Cream

Photo by Cynthia Nobles -- No-Cook Butterfinger Ice Cream

Advocate-Tested Recipe No-Cook Butterfinger Ice Cream Makes 1½ quarts. Recipe is by Cynthia Nobles. The Butterfinger candy bar was created in 1923 by Otto Schnering, owner of Curtiss Candy Co. of Chicago, and was named in a public contest. Schnering also invented the Baby Ruth. As an early publicity stunt,… Continue reading →

No-Cook Strawberry Ice Cream

Photo by Cynthia Nobles -- No-Cook Strawberry Ice Cream

Advocate-Tested Recipe No-Cook Strawberry Ice Cream Makes 2 quarts. Recipe is by Cynthia Nobles. 1 pint fresh strawberries, hulled 2 cups strawberry soda, chilled, divided ½ cup sugar 1 14-ounce can sweetened condensed milk 1 cup heavy cream, chilled 1 teaspoon… Continue reading →

Chocolate Chocolate Chip and Pecan Ice Cream

Photo by Cynthia Nobles -- Chocolate Chocolate Chip and Pecan Ice Cream

Advocate-Tested Recipe Chocolate Chocolate Chip and Pecan Ice Cream Makes 1½ quarts. Recipe is by Cynthia Nobles. 1½ cups whole milk 1⅓ cups sugar 1/3 cup unsweetened cocoa powder (not Dutch process) 1 tablespoon cornstarch ¼ teaspoon salt 4… Continue reading →

Creole Cream Cheese Ice Cream

Advocate-Tested Recipe Creole Cream Cheese Ice Cream Makes 1½ quarts. Recipe is by Cynthia Nobles. 1 cup sugar 1 tablespoon cornstarch 1 cup evaporated milk ¾ cup whole milk Pinch salt 3 egg yolks 2 whole eggs… Continue reading →

Bananas Foster Sundaes

Photo by Cynthia Nobles -- Bananas Foster Sundae

Advocate-Tested Recipe Bananas Foster Sundaes Makes 4. Recipe is by Cynthia Nobles. 6 tablespoons butter, cut into bits ½ cup light brown sugar ¼ cup honey ¼ teaspoon cinnamon 1⁄8 teaspoon freshly grated nutmeg 4 small or 3 large,… Continue reading →

Vanilla Bean Ice Cream

Advocate-Tested Recipe Vanilla Bean Ice Cream Makes 1 quart. Recipe is by Cynthia Nobles. 1 whole vanilla bean 1¼ cups sugar 2 tablespoons cornstarch ¼ teaspoon salt 2 cups whole milk 3 egg yolks 1 12-ounce can… Continue reading →

White Sauce Spaghetti and Meatballs

Advocate staff photo by TRAVIS SPRADLING --  for 'What A Crock.'

ADVOCATE-TESTED RECIPE White Sauce Spaghetti and Meatballs Serves 6 to 8. Recipe is by Julie Kay. 2 pounds fully cooked homestyle meatballs ½ cup freshly sliced Parmesan cheese 1 (8-ounce) carton sour cream 1 (10½-ounce) can cream of celery soup 1… Continue reading →

Roasted Shrimp (Scampi-Style)

Advocate staff photo by HEATHER MCCLELLAND --  Shrimp Scampi on Grits

ADVOCATE-TESTED RECIPE Roasted Shrimp (Scampi-Style) Serves 6 to 8. Recipe is by Corinne Cook. 2 tablespoons butter, melted 2 tablespoons olive oil 1/2 teaspoon salt or to taste Generous grind of black pepper Pinch of cayenne, optional 2 green onions, chopped (green and white parts) ¼ cup fresh lemon… Continue reading →

Creamy Cheese Grits

Advocate staff photo by HEATHER MCCLELLAND --  Shrimp Scampi on Grits

Advocate-Tested Recipe Creamy Cheese Grits Serves 8. I tasted these delicious grits at a brunch at my daughter’s house. The recipe came from her friend, Jennifer Bloodworth. 1 cup grits 4 cups water 1 teaspoon salt 1 stick butter (8 tablespoons) 1 (6-ounce) roll garlic… Continue reading →

Fusilli With Italian Sausage, Peas and Creamy Tomato Sauce

Associated Press photo by Matthew Mead -- Fusilli With Italian Sausage, Peas and Creamy Tomato Sauce

Fusilli With Italian Sausage, Peas and Creamy Tomato Sauce Serves 4. 2 tablespoons olive oil 1 cup finely chopped yellow onion 1 tablespoon minced garlic 3/4 pound loose sweet or hot Italian sausage 28-ounce can crushed tomatoes (preferably fire-roasted) 2 tablespoons plus 1 teaspoon kosher salt, divided 2/3 cup heavy cream 12 ounces fusilli pasta 2 cups… Continue reading →

Balsamic Glazed Pork Chops

Advocate photo by Teresa B. Day -- Balsamic Glazed Pork Chops

Advocate-Tested Recipe Balsamic Glazed Pork Chops Serves 6. Recipe is by Teresa B. Day. 1 stick butter or margarine 1⁄3 cup balsamic vinegar 6 pork chops 3 tablespoons fresh (1 tablespoon dried) rosemary 2 teaspoons of Kosher salt, or to taste… Continue reading →

Steamed Yellow Squash & Onions

Advocate photo by Teresa B. Day -- Steamed Yellow Squash & Onions

Advocate-Tested Recipe Steamed Yellow Squash & Onions Serves 6. Recipe is by Teresa B. Day. 6 to 8 small yellow squash, sliced 1 small onion, sliced into rings 1 teaspoon salt 1 teaspoon pepper 1/2 granulated garlic (garlic powder)… Continue reading →

Green Beans With Glazed Pecans

Photo by Teresa Day -- Green Beans With Glazed Pecans

Advocate-Tested Recipe Green Beans With Glazed Pecans Serves 4. Recipe by Teresa B. Day. 4 tablespoons unsalted butter 3 tablespoons packed light brown sugar 1/2 cup pecans, coarsely chopped 2 pounds green beans, trimmed 1/2 teaspoon kosher salt or to taste… Continue reading →

Roasted Tomato Sauce

Photo by Teresa Day -- Roasted Tomato Sauce

Advocate-Tested Recipe Roasted Tomato Sauce Makes 6 to 8 cups of sauce. Recipe is by Teresa B. Day. I used Red Stick Spice Company’s Garlic Olive Oil & Tuscan Seasoning. You can also use Italian seasoning. 1⁄3 cup olive oil, plus 2 tablespoons 6 to 8 large ripe tomatoes… Continue reading →

Fresh Corn With Thyme Butter

Photo by Teresa Day -- Fresh Corn With Thyme Butter

Advocate-Tested Recipe Fresh Corn With Thyme Butter Yields 8 half ears of corn. Recipe is by Teresa B. Day. 4 ears corn, husked 2 teaspoons salt, divided 1 tablespoon fresh chopped thyme 1/2 teaspoon pepper 1 teaspoon granulated garlic… Continue reading →

Smoked Gouda and English Muffin Strata

Advocate staff photo by HEATHER MCCLELLAND --  Smoked Gouda and English Muffin Strata

ADVOCATE-TESTED RECIPE Smoked Gouda and English Muffin Strata Serves 10-12. Recipe is from Bay’s English Muffins and featured in “No Humbug Allowed” Encore Food Focus Booklet. Recipe may be halved and baked in 8-inch square pan for 1 hour and 15 minutes or until a knife inserted near the center comes out clean.… Continue reading →

Brussels Sprouts and Apple Salad

Advocate staff photo by HEATHER MCCLELLAND --  Brussels Sprouts and Apple Salad

ADVOCATE-TESTED RECIPE Brussels Sprouts and Apple Salad Serves 4. Recipe is by Corinne Cook. 18-20 (about ½ pound) fresh Brussels sprouts, root end thinly sliced off, thoroughly rinsed and drained on a paper towel 1 apple (Gala, Granny Smith or Red Delicious), rinsed, dried and diced with the peel… Continue reading →

Curry Kix Mix

Advocate staff photo by TRAVIS SPRADLING --  Curry Kix Mix, for 'What A Crock.'

ADVOCATE-TESTED RECIPE Curry Kix Mix 10 to 12 servings. Recipe is by Julie Kay. 3 cups Corn Chex 3 cups Kix cereal 1 cup walnuts 1 teaspoon curry powder ½ teaspoon garlic powder ½ cup butter or margarine, melted… Continue reading →

Granny’s Teacakes

Photo by Teresa B. Day -- Granny's Teacakes

Advocate-Tested Recipe Granny’s Teacakes Yields 31/2 dozen cookies. Recipe by Joy Nell Griffin. These teacakes can be flavored with almond extract with or in place of the vanilla; and you may add lemon or orange zest, if desired. 1 cup butter-flavored shortening 2 cups sugar 2 large eggs 2 teaspoons pure vanilla flavoring 5-6 cups… Continue reading →

Peach Infused Tea

Photo by Teresa B. Day -- Peach Infused Tea

Advocate-Tested Recipe Peach Infused Tea Yields 4 servings. Recipe by Teresa B. Day. 4 cups hot water 4 bags black tea 8-12 fresh peach slices 2 teaspoon vanilla 1 teaspoon baking soda Honey, as desired… Continue reading →

Well-Dressed Crab Meat

Photo by Cynthia L. Nobles  --  Well-Dressed Crab Meat

Advocate-tested recipe Well-Dressed Crab Meat Makes 24 hors d’oeuvre, or 4-6 entrée salad servings. Recipe is by Cynthia L. Nobles, who says, “This simple recipe lets the taste of the crab meat shine, and it can be served on crackers, in oriental-style ceramic spoons, or stuffed in avocados or tomatoes.”… Continue reading →

Shrimp and Broccoli in Peanut Sauce Over Rice Noodles

Photo by Cynthia L. Nobles  --  Shrimp and Broccoli in Peanut Sauce Over Rice Noodles

Advocate-tested recipe Shrimp and Broccoli in Peanut Sauce Over Rice Noodles Makes 4 servings. Recipe is by Cynthia L. Nobles, who says, “For the luncheon I hosted, I needed a triple batch of this recipe. To make party day less stressful, I made the sauce, peeled the shrimp, and chopped the broccoli… Continue reading →

Strawberry Champagne Cocktails

Photo by Cynthia L. Nobles  --  Bride-to-be Claire Duos holds a Strawberry-Champagne Cocktail.

Advocate-tested recipe Strawberry Champagne Cocktails Makes 12 servings. Recipe is by Cynthia L. Nobles. 16 ounces fresh strawberries, hulled and quartered (plus additional whole, hulled berries for serving) 1 cup sugar 1 cup water 1 (1-inch) wide slice of fresh lemon peel 2… Continue reading →

Incredibly Tender Italian Cream Cake

Photo by Cynthia L. Nobles  --  Incredibly Tender Italian Cream Cake

Advocate-tested recipe Incredibly Tender Italian Cream Cake Makes 1 9-inch, 3-layer cake. Recipe is by Cynthia L. Nobles, who says, “No one is sure who invented Italian cream cake, but its building blocks of sponge cake, cream, nuts and flavorings have been common in Italian baking for hundreds of years. Because of… Continue reading →

Homemade Granola

Advocate staff photo by PATRICK DENNIS  --  Homemade Granola over yogurt

ADVOCATE-TESTED RECIPE Homemade Granola Serves 8 to 10. Recipe is by Marilyn Cothren; adapted by Julie Kay. 1⁄3 cup canola oil 1⁄3 cup honey 2½ cups old-fashioned oats ½ cup sliced almonds ½ cup chopped walnuts ½ cup coconut ½ cup sunflower seed kernels 1 tablespoon cinnamon ½ teaspoon vanilla… Continue reading →