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They are yiayias, brusias, memis, grandmas and moms. They wielded saucepans, cast-iron Dutch ovens, spoons and baking sheets. They fed a family and nourished generations of memories. The mothers and grandmothers featured below in honor of Mother’s Day on Sunday come from you, our readers. We’re grateful you shared your memories with us. Continue reading →
“Finikia,” Panay Lignos Burland and Carrie Catsulis Gautreau replied when asked for the Greek name of Honey Dipped Cookies. “No, no,” insisted Elpis Polyzopoulos, “they are Melomakarona.” Polyzopoulos, who moved to Baton Rouge nine years ago from Athens, Greece, garnishes her Honey Dipped Cookies with a mixture of finely chopped walnuts, cinnamon and clove. Burland and Gautreau … Continue reading →
Some big plans are growing south of Alexandria. Inglewood Farm, in operation in some form since the 1940s, is transitioning from a commercial farm to a sustainable agriculture operation, growing fruits, vegetables and nuts. It’s also USDA-certified organic and a new booth at the Red Stick Farmers Market. The farmers, who work seven acres, have … Continue reading →
My niece said she had a gift for me. I was intrigued; it was long past Christmas, and it wasn’t my birthday. She handed me a large package. Tears came to my eyes when I unwrapped it to reveal a simple wooden box. What Paula had given me was priceless: my mother’s recipe box with its recipes, many … Continue reading →
Right now many of you are thinking of graduation or end-of-school parties. Generally, that means making a big pot, or casserole, of something really tasty and easy to make. Preferably something not too expensive and that it can be made ahead of time. This pasta recipe meets all those expectations. With 3 pounds of ground beef … Continue reading →
Several friends recently passed along good pork recipes. Michell Rabalais loves her slow cooker and passed along a Bourbon Pork recipe that ran in a recent Southern Living magazine, while another friend found one on the Internet. I mention the Internet because more and more sites are available for the giving and sharing of recipes. Continue reading →
There’s been a lot of debate recently on if being a mother can be categorized as work. Work is defined as “exertion or effort directed to produce or accomplish something; labor; toil.” We’re all reasonable people here. Let us agree that, on its most base level, being a mother is work. Even in snakes, … Continue reading →
Advocate staff report Whole Foods Market Baton Rouge will host a Make Mom’s Day program with meals to inspire Mother’s Day celebrations and keep Mom out of the kitchen. Starting at noon, the first 150 children will get to decorate a free cookie for Mom in the Bakery Department. Whole Foods … Continue reading →
Nuts often get a bad rap because of their high fat content. But the fat in most nuts is the healthy unsaturated variety. It doesn’t mean you should eat nuts with abandon, but it does mean you should feel no guilt about working them into a healthy diet. The trick is moderation. And because nuts … Continue reading →
One of the little wonders of early spring has to be the beautiful new produce. I spend my winters caught up in local crops of gourds, squashes and citrus only to come out of a (somewhat) cold winter with new culinary experiences waiting on me. Heavy on the peas, baby zucchinis and spicy onions, Louisiana’s spring crops fill … Continue reading →
Editor’s note: The farmers markets vegetable and food product lists are posted on The Advocate’s website, http://www.theadvocate.com, and featured on the first Thursday of each month in The Advocate’s Food section. The grand opening of the Thursday Red Stick Farmers Market at Pennington Biomedical Research Center will be May 10 at 6400 Perkins … Continue reading →
Loretta Kellum was a small girl with a big knife. Working in precise, efficient chops, the Hammond High Magnet School senior made short work of a large pile of kale as her other ProStart Culinary Team compatriots filed in and got ready for the hourlong challenge ahead. They worked quickly, measuring out expected ingredients … Continue reading →
It’s almost the first Saturday in May, time to don your most flowery hat or seersucker suit and unpack those silver julep cups. The 138th Kentucky Derby horse race will be running at Churchill Downs in Louisville, Ky. You don’t have to be a horse racing buff to enjoy the celebration — or even … Continue reading →
Fire-Roasted Italian Steak is one of those recipes that came together simply because it was what spoke to me at the grocery store. We all have those days when we pass by some really nice cuts of beef or maybe the selection of produce looks enticing that day. When it all comes together, the imagination takes … Continue reading →
Cinco de Mayo, while not Mexico’s Independence Day, is set aside to celebrate Mexican heritage and culture mostly north of the border. Historically, the date marks the victory of Mexican forces over the French army in the Battle of Puebla, May 5, 1862. For the fastidious, Mexico’s Independence Day is Sept. 16, a celebration of El … Continue reading →
My husband really likes brownies. His groom’s cake when we married? Brownies. For his birthday? Brownies. Christmas and Thanksgiving? Brownies and brownies. He’s particular, too — moreso than someone who likes brownies that much probably should be. He likes thin, chewy, crusty brownies, basically one step off actual fudge. And he doesn’t like a lot … Continue reading →
Editor’s note: The farmers markets vegetable and food product lists are featured every Thursday on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section. Advocate staff report May is Garden Month, and the Red Stick Farmers Market is celebrating by having … Continue reading →
The Thursday Red Stick Farmers Market moves this week from its Perkins Road spot to a new location just off Kenilworth Parkway on the Pennington Biomedical Research Center campus. This should be a good fit — Pennington promotes public health by encouraging people to eat fresh produce and Big River Economic and Agricultural … Continue reading →
I’ve had two requests for the recipe for “that chocolate cake with the caramel icing” in the past couple of weeks. If you’re from Morganza or the Pointe Coupee Parish area, you know that’s the legendary Morganza Cake made popular by local ladies who prepared cakes for church fairs, dinners and meetings. I found out about this … Continue reading →
In the summer, it’s nice to have a casual dip for easy entertaining. Here are a couple to try. Mediterranean Dip can double as a sandwich spread. It’s a blend of mayonnaise and feta cheese and can be adapted to pretty much anything you have on hand as far as spices and seasoning go. I … Continue reading →
Thirteen years ago, my friend Kari Miktus, now Calhoun, cooked a stuffed artichoke in a hot pot. It was significant for two reasons. First, it's an artichoke I've never forgotten. Secondly, it was an illegal artichoke. We lived in a dorm and weren't allowed to cook in our rooms. Continue reading →
There is so much to be said for a good, cold pasta salad. To start with, pasta salads are easy to make and you can begin with the fresh vegetables you have in the refrigerator. Combinations of color, flavors and textures are what makes a good salad, and it doesn't take too much of any one ingredient in combination salads. Continue reading →
Six-year-old Connor Prince has rather sophisticated tastes for his age. His grandmother tells me Chicken Cordon Bleu is one of his favorite dishes. It may have a sophisticated name, but it’s a rather easy dish for slow cooking. Ham, chicken and Swiss cheese are the key ingredients. The sauce can either be a convenience white sauce or … Continue reading →
Rain wasn’t going to stop the crowd that showed up for the Food staff’s annual Life After 50 show. One man, John LeCompte, of Baker, who attended the show with his wife of 40 years, staked out a front-row seat early. He said he’s been to every show save one over the years. He’s been picked … Continue reading →
The pound of butter, a pound of flour, a pound of sugar and a pound of eggs in the original recipe gave the pound cake its name, but nowadays an interest in health has spawned variations that are a little better on the body. The relatively neutral flavor of the cake also makes it an excellent … Continue reading →
The Southern University AgCenter will sponsor a cooking school for children ages 9-14. “Creating Healthy Enjoyable Foods,” or C.H.E.F., will be divided into two sessions. Session 1 for 9- to 11-year olds, will be July 9-13. Session 2, for 12- to 14-year olds, will be … Continue reading →
The Big River Economic Agricultural Development Alliance’s Thursday Market is moving from 7248 Perkins Road to the Pennington Biomedical Research Center beginning May 3. The market will hold a grand opening celebration May 10 with live music, cooking demonstrations and kids activities. “We encourage the community to visit the Thursday Market, as we … Continue reading →
Want just a taste of sweet pea soup to serve with a sandwich? You can have more than a demitasse cup if you like. This quick but intense tasting soup is made with frozen sweet peas that are simply puré ed and mixed with a bit of sautéed onion and cream. Continue reading →
There are few better feelings than walking in the door on a weekday afternoon and knowing that dinner is already done. The hour or so normally spent hustling over a hot stove can instead be spent in the garden, in the backyard, or just on the couch taking a refreshing pause before tackling the evening’s chores. … Continue reading →
Editor’s note: The farmers markets vegetable and food product lists are featured every Thursday on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section. Spring produce continues to dominate booths at the Red Stick Farmers Market. Early season blueberries are in, as is summer squash, cucumbers, … Continue reading →
OK, we admit it. Not everyone at The Advocate is a sports fanatic. For some people in the newsroom, March Madness sounds like something to do with pollen. For the last few years, a group in the paper’s newsroom has taken to creating their own brackets with more widespread … Continue reading →
There was a time when lasagna was lasagna — pretty standard recipe, with perhaps a variation in sauce or seasonings. Over the years, I’ve come to appreciate that different can be just as good, if not better. Vegetable lasagna, for example, can be every bit as good as one with a meat sauce and the best part … Continue reading →
In keeping with our year of celebrations, and with April being National Grilled Cheese Month, the Food staff is tailoring its annual presentation at The Advocate and WBRZ Channel 2’s Life After 50 Expo around one of the most delicious staples of modern kitchens — cheese. Ever wondered how to get that perfect melty consistency on … Continue reading →
The Louisiana Culinary Institute has scheduled an extensive slate of leisure classes. For April, classes include Introduction to and Advanced Cake Baking and Healthy Italian Cooking. For May, offerings include Cookie Production and Ice Cream, Sorbets and Frozen Desserts. June selections include making doughnuts and … Continue reading →
The last lines of two recipes which accompanied Food’s April 12 story about campfire cooking with Boy Scout Troop 888 were inadverently left off. Here are the corrected recipes. Jambalaya Serves 6. Recipe is from Boy Scouts Troop 888, Baton Rouge. 11/2 lbs. smoked sausage, sliced 2 lbs. … Continue reading →
Fried chicken has been around for centuries, and it can be found in many different countries. It is believed fried chicken was most likely brought to America by Scottish plantation owners who settled in the South. That would explain why fried chicken is considered a quintessential Southern dish. However, when I … Continue reading →
This Tortilla Torte is easy to make and fun to serve. Present the basic torte hot from the oven and pass the salsa, green onion-flavored sour cream and guacamole. Each person slices off a wedge and tops it with his or her choice of accompaniments. Large (10-inch) flour tortillas are layered with taco-flavored ground beef, black beans, … Continue reading →
This past weekend, many southern Louisiana residents gathered to celebrate one of the state’s most popular springtime crops — strawberries. Self-proclaimed as the “Strawberry Capital of the World,” Ponchatoula is a favorite place for finding farm-fresh berries. Between our farmers’ markets and produce stands, Ponchatoula strawberries are never too far out of reach. With April … Continue reading →
Christina Verrelli, of Devon, Pa., won the $1 million grand prize at the 45th Pillsbury Bake-Off Contest for her original recipe, Pumpkin Ravioli With Salted Caramel Whipped Cream. The winner was announced March 27 in Orlando, Fla. The 12 contest judges evaluated the entries based on taste, appearance, creativity and consumer appeal. They … Continue reading →
Some cookies are better when you leave them out of the oven. It would seem like they’d be about the same, doesn’t it? Tasty dough equals tasty cookie, right? But there’s something about the application of heat that just ... changes things. I have a recipe for honey cookies. The dough is out … Continue reading →
There’s precious little about a wedding that a bride doesn’t control. One of those things is the bridal shower. Usually thrown by bridesmaids or a maid or matron of honor, or even by family members, most of today’s showers are far from the formal affairs of yesteryear. According to Baton Rouge wedding planners, showers … Continue reading →
Editor’s note: The farmers markets vegetable and food product lists are featured every Thursday on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section. Celebrate the peak of the Louisiana strawberry season with Strawberry Jam at this week’s Saturday market. Market vendors will showcase their strawberry specialities … Continue reading →
Many think of soup as only a winter fare. I think of soup when I’ve worked too hard in the yard and don’t want to eat a heavy dinner. Spring is a great time for soup because that is when most of us get busy with cleaning up either the interior or exterior of our homes. Put … Continue reading →
The Advocate Food staff invites readers to send in their recommendations for I Like It! The column spotlights a food product that is neat, great, “delish” or interesting. The food product doesn’t have to be new. Send I Like It! to Food@theadvocate.com. WHAT: Prego 100% Natural Heart Smart Sauce. Continue reading →
The pollen’s been dusted off the grill and patio furniture, and we’re eating outside again. This is a good weekend entrée because you should allow an hour for the marinade ingredients to blend and another hour for the meat to marinate in the mixture. Once you do that, the Garlicky Beef Kabobs take only a … Continue reading →