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Eight-year-old Kaleb Brown, a third-grade student in Dufrocq Elementary School’s magnet program, knows how to win over a teacher. He described his volunteer cooking teacher, Lizzie Viera, an LSU student from Lafayette, as “most kindhearted and nice.” Viera, a senior in nutritional sciences, was helping him and Christian Mack, 10, make Sweet Potato and Black Bean Wraps … Continue reading →
American writer H. Jackson Brown Jr. once said, “If someone offers you a breath mint, accept it.” True, mint often saves us from embarrassment. But the herb that flavors Altoids and many of our favorite gums, toothpastes and mouthwashes has a myriad of uses. In fact, mint is one of history’s … Continue reading →
In my mind’s eye, my paternal grandmother is always in her large kitchen with its little green-and-white stove. But I don’t remember watching Grandma Baker cook — except for a delicious cherry pie made with fruit from a tree in her backyard. My maternal grandmother lived in Denver so we … Continue reading →
Editor’s note: The farmers markets vegetable and food product lists are featured every week on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section. The Red Stick Farmers Market continues its celebration of Garden Month Saturday morning in downtown Baton Rouge. Strawberries, asparagus and tomatoes are among the fresh … Continue reading →
I’ve had several calls asking about cheesecake recipes lately. If you’re having a big party, cheesecakes are excellent desserts to serve because they’re made ahead of time, can be varied simply by adding a fruit glaze or topping and they’re rich so you only serve a small piece. My favorite way to serve cheesecake is with … Continue reading →
A friend sent me a ravioli casserole recipe her cousin shared with her and also with her social media friends. It was a fun one to try and a good example of revamping an old recipe. Crock-Pot Ravioli Casserole is a cross between ravioli and old-fashioned hamburger casserole. The recipe apparently originally called for frozen … Continue reading →
NEW ORLEANS - The MotherShip Foundation will host the eighth annual Mid-City Bayou Boogaloo Festival on Friday through Sunday along the banks of Bayou St. John at Orleans Avenue and North Jefferson Davis Parkway. The family-friendly, admission-free event will feature 25 food vendors; … Continue reading →
Commander’s Palace Executive Chef Tory McPhail bested three other New Orleans chefs and a Miami Beach, Fla., chef to win the James Beard Foundation’s Best Chef: South award at the foundation’s May 6 awards ceremony in New York City. The Beard Awards are often called the highest honor for those working in the food and beverage industry … Continue reading →
One of the things I’ve come to love about living in south Louisiana is how early summer starts and the endless opportunities to cook outside. When I was growing up in the Northeast, grills would sit covered and dusty until about mid-June, sometimes speckled with frost during the first weeks of May. But, not in … Continue reading →
There’s a special bonding when mothers share recipes with their children. The fun, laughter and maybe a few “spilt-milk” tears in the kitchen bring the family together in a way that’s seldom forgotten. Vicki Brooks, of Baton Rouge, is known by friends and neighbors as an extraordinary cook. Her culinary … Continue reading →
George Economides may be an electrical engineer by trade, but on Saturday he and other family members will be manning rotisseries at the Baton Rouge Greek Festival in downtown Baton Rouge. They will be preparing traditional Greek lamb and pork dishes, including grilled lamb chops served with Greek salad, orzo, Grecian sauce and pita bread for … Continue reading →
Editor’s note: The farmers markets vegetable and food product lists are featured every week on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section. The Red Stick Farmers Market continues its celebration of Garden Month Saturday morning in downtown Baton Rouge. Blueberries and strawberries are among the fresh produce … Continue reading →
One out of three Louisiana residents has arthritis, with almost half younger than 55 and 9,000 younger than 18, according to The Arthritis Foundation. Arthritis consists “of more than 100 different diseases or conditions that destroy joints, bones, muscles, cartilage and other connective tissues, affecting physical movement,” the foundation says. … Continue reading →
Impress your guests by bringing out Vanilla Flan Cake as dessert. The cake glistens with caramel, flan and a moist butter cake. In essence, it’s two delicious desserts, flan and cake, all in one. No one will believe how simple this is to make. I had featured the devil’s food version of this cake awhile back … Continue reading →
The sights and smells of Italy will be forever linked with pasta in my mind after a trip to the region several years ago. My mind often travels back to good memories of scenic beauty, glasses of wine and pasta with nearly every meal. The Italians are as proud of their cuisine as we Louisianans are, … Continue reading →
My brother Christopher Hanley sent me this soup recipe. He said he couldn’t resist the pretty arrangement of fresh asparagus they were displaying plus the price was too good to pass up. It’s asparagus season and a good time to try new recipes. His soup has just a hint of nutmeg in it and the … Continue reading →
A grand opening celebration for the new Red Stick Mobile Farmers Market will be held from 1 p.m. to 3 p.m. Wednesday at Star Hill Baptist Church, 1400 N. Foster Drive. It will feature a cooking demonstration with food sampling, complimentary recipe and nutrition cards, and tips for … Continue reading →
Many travelers seek out bed-and-breakfast inns for their comforting atmosphere and their home-style meals. So, in Louisiana where cooking is almost an art form, bed-and-breakfast inn owners serve enticing dishes. Two area B&B owners, Janice DeLerno of The Stockade Bed and Breakfast in Baton Rouge and Shirley Dittloff of Barrow House Inn in … Continue reading →
NEW ORLEANS — Any Jazz Fester who knows anything will know that the food at the New Orleans Jazz and Heritage Festival is, to many, just as important as anything else at the festival site. Upon entering the Fair Grounds Race Course on Gentilly Boulevard, food fans flock to their favorite vendors … Continue reading →
Television actress and Louisiana native Donna Douglas’ ardent fans will love her cookbook, “Southern Favorites With a Taste of Hollywood,” co-written with Javetta Saunders. But, serious cooks won’t be impressed with its recipe collection. Douglas, who is from Pride in East Baton Rouge Parish, is best known for her portrayal … Continue reading →
I made my first batch of Crawfish É touffé e this week. As soon as crawfish tails are reasonable in price, my family likes étouffée, rice, a big green salad and crusty french bread. The season’s first crawfish have to be for étouffée; after that, I can do the “fancified” dishes as my family refers … Continue reading →
Editor’s note: The farmers markets vegetable and food product lists are featured every week 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 Blueberries, bamboo shoots, fava beans, artichokes and asparagus are among the spring season produce at … Continue reading →
Hosting a party means pouring through cookbooks, magazines, cooking websites, even old family recipes. When my recent co-hosting duties for a couple’s engagement shower had a Louisiana theme, it was an excuse to peruse through all sorts of recipes and memories. There was a sauce that went with a favorite chicken recipe passed down from … Continue reading →
One of my favorite early morning recipes, Strawberry Scones, looks far more complicated than it actually is. Unlike muffins or sweet breads, scones require the same attention you might give to a flaky pie crust — frozen butter, floured surface and a rolling pin. But, they’re far easier to work with and the dough isn’t nearly … Continue reading →
The 139th running of the Kentucky Derby is Saturday. What better excuse for a festive, last-minute party? Of course, the drink of choice for toasting the horse race’s winner must be the Mint Julep. So don a fancy hat and set up a mint julep bar with assorted flavored syrups. Southern Living’s new cookbook “Feel … Continue reading →
Cooking in Central Cook-off entry deadline nears Entries are due by Wednesday for the Cooking in Central Cook-off, which will be held May 11. The cook-off is among the activities scheduled at the annual City of Central fundraiser, which begins at 5 p.m. May 10 at 10305 Blackwater Road, Central. The Cooking in … Continue reading →
M bistro at The Ritz-Carlton, New Orleans, has a new chef de cuisine, Frank Gray. Prior to joining the New Orleans hotel’s restaurant, Gray held the position of restaurant chef for the Vineyard Grill at the The Ritz-Carlton Orlando, Grand Lakes, since 2008. He also has worked at The Ritz-Carlton, Palm Beach, and The Ritz-Carlton … Continue reading →
Quick and easy meals took center stage at the Life Begins @ 50 Expo on Saturday. More than 120 people gathered for the program in the Baton Rouge River Center presented by The Advocate Food staff. The focus was delicious meals easily made for one or two, ideal for a couple who have said goodbye … Continue reading →
The recipe for Shaved Asparagus Galette With Mascarpone and Jarlsberg caught my eye and I couldn’t wait to make it. When you shave asparagus with a vegetable peeler, you end up with pretty green and white ribbons. That recipe and the others in this … Continue reading →
The University of North Carolina Press continues its wonderful series of little cookbooks that look at the favorite foods and culinary traditions in the American South with “Tomatoes” by Miriam Rubin and “Peaches” by Kelly Alexander. Like the series’ first two books, “Pecans” and “Buttermilk,” the two new books open … Continue reading →
Each year, there are changes for all of us and that includes the world of slow cooking. For the Crock-Pot brand, those changes have taken on an eye to the future with a “smarter” approach. One of the newly launched Crock-Pot slow cookers has “Smart Cook” technology that simplifies the programmable cooker. Cooks select the base … Continue reading →
Dickie Brennan’s latest restaurant, Tableau, opened Monday. Located on Jackson Square at St. Peter and Chartres Streets in New Orleans’ French Quarter, Tableau will be open seven days a week for lunch and dinner. Brunch will be served on Saturday and Sunday. The menu by chef Ben Thibodeaux features regional ingredients and classic French Creole … Continue reading →
Put out a tray of these easy-to-make Artichoke Mushroom Balls at your next get-together. Marinated artichoke hearts, mushrooms and garlic are quickly chopped in the food processor and then stirred into Parmesan, Romano cheese and bread crumbs. I have not tested with the panko-style crumbs, but I think you could easily substitute the bread crumbs with … Continue reading →
The 18th annual Women Chefs’ Show Off benefitting the Iris Domestic Violence Center will be held from 6 p.m. to 9 p.m. May 2 at the Belle of Baton Rouge Casino & Hotel-Atrium in downtown Baton Rouge. Participating restaurants and caterers include Don’s Seafood & … Continue reading →
PORT ALLEN Hearth cooking instructor Gayle B. Smith scooped up a shovelful of hot, glowing red coals from the fireplace and told her cooking class audience, “This is your burner.” Smith, along with West Baton Rouge Museum employees Linda Collins and Tracy Flickinger, were demonstrating what Southerners … Continue reading →
The Food staff’s annual presentation at The Advocate and WBRZ Channel 2’s Life Begins @ 50 Expo Saturday will offer ideas for quick and delicious meals for one or two. This year’s show will have a new look: live cooking on stage by a trained chef. Starting at 9 … Continue reading →
NEW ORLEANS — Audience members got a chance to learn how to “Eat Smart, Eat Well” from several culinary experts from the Ralph Brennan Restaurant Group during the recent New Orleans Home & Garden Show. Steven Marsella, executive chef of Heritage Grill and Ralph Brennan Catering and Events, offered tips and kitchen secrets on … Continue reading →
The quick and delicious Chicken Florentine casserole can be put together in a short time. Chicken halves are lightly pounded then placed over a bed of spinach and mushrooms. The sauce baked over the chicken is a cream of mushroom soup base mixed with sautéed garlic, half-and-half and Parmesan cheese. Right before the end of the … Continue reading →
The No. 1 reason people love slow cookers is that everything is cooked in one pot, said Angela Rossi, product manager for Euro-Pro, manufacturers of the Ninja Cooking System. Rossi said the company noted that slow cooking is a large product market, but consumer research indicated that users are looking for more from their slow cookers. Continue reading →
Last Saturday, I had the pleasure of joining the Crescent City Farmers Market folks in New Orleans for a cooking demonstration using spring produce. Unlike the Red Stick Farmers Market, Crescent City’s market is less of a leisurely stroll down Main Street and more of a busy, square parking lot stuffed full of people and food. Continue reading →
Fresina Pasta Co. & Italian Specialties, 3458-B Drusilla Lane, Baton Rouge, is hosting a cooking class with Jay Ducote of BiteandBooze.com. “A Trip to Italy” will be 10:30 a.m. April 26 or April 27. The menu will feature a first course of antipasti, … Continue reading →
NEW ORLEANS — Café Adelaide & The Swizzle Stick Bar, at the Loews New Orleans, 300 Poydras St., has appointed Carl Schaubhut executive chef. Chef Schaubhut has been a part of the Commander’s Palace culinary team since 2010. “I’m excited to bring the spirit of Adelaide Brennan, the restaurant’s namesake, to … Continue reading →
Editor’s note: The farmers markets vegetable and food product lists are featured every week on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section. The Red Stick Farmers Market celebrates Strawberry Jam this Saturday. Shoppers will be able to find flats of fresh strawberries, strawberry jam and preserves and … Continue reading →
So what’s your favorite sandwich? Do you like the ease of slapping ham and cheese together between two slices of whole wheat? Or maybe it’s that sloppy but irresistible po-boy from the little dive down the road. Do your children always ask for peanut butter and jelly? … Continue reading →
Coffee, cereals, popcorn, granola bars and thin-shelled almonds are among the new food products introduced to the American market in recent months. The Advocate’s Food staff taste-tested all but the coffee or coffee-related products. Those were tested by copy editor Joël Levy, who, unlike the Food staff, is a regular coffee drinker. Here are … Continue reading →