Louisiana Cookin'5 min. leídos
Fall On The Bayou
MAKES 24 (photo on page 61) Inspired by a New Orleans favorite, these oysters are doused with a garlic butter sauce. Adding a sprinkle of Parmesan cheese before cooking would make this appetizer even more decadent! ¼ cup unsalted butter, cubed4 clove
Louisiana Cookin'4 min. leídos
Louisiana’s Best: Smokin’ Hot
There’s no doubt about it: barbecue is a big deal in the South. From Texas and North Carolina to Memphis and St. Louis, there are a variety of regional barbecue styles that highlight different meat cuts, cooking methods, and sauces. Unlike other stat
Louisiana Cookin'2 min. leídos
Cajun Custard
BELOVED THROUGHOUT CAJUN COUNTRY, tarte à la bouille can best be described as a sweet custard pie. French for “burnt milk tart,” this sweet treat is made up of a thick crust resembling sugar cookie dough and a silky custard filling made from everyday
Louisiana Cookin'2 min. leídosFood & Wine
Speedy Supper
AS OUR SCHEDULES start to pick back up in the busy fall months, having a simple dinner in the rotation helps keep things stress-free. One of our favorite kitchen tools for easy weeknight cooking is the baking sheet. Every part of your dinner, from th
Louisiana Cookin'3 min. leídos
Big Easy Brew
COFFEE IS SYNONYMOUS with the city of New Orleans. From Café du Monde’s famous café au lait to the fiery spectacle that is Antoine’s Café Brulot Diabolique, coffee is ingrained into many of the city’s culinary traditions. One of the Crescent City’s l
Louisiana Cookin'3 min. leídosFood & Wine
Mosquito Supper Club
“I GREW UP not even knowing the word Cajun yet living a ‘Cajun’ life,” Melissa Martin writes in her cookbook, Mosquito Supper Club (Artisan Books, 2020). Melissa opened her New Orleans restaurant of the same name to share the stories behind the food
Louisiana Cookin'1 min. leídosLeadership & Mentoring
Louisiana Cookn’
EDITOR Caitlin Watzke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CONTRIBUTING WRITERS Kirk Estopinal, John D. Folse, Lorin Gaudin CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie,
Louisiana Cookin'2 min. leídos
Modern Manhattan
IN THE LATER PART OF THE 2000s, around 2008 or 2009, I was working on a cocktail book called Rogue Cocktails. We put it out the second year Cure was open. It was an independently published book of drinks that offered different takes on things. A lot
Louisiana Cookin'2 min. leídosFood & Wine
Editor’s Letter
EACH YEAR, we look forward to introducing our new class of Chefs to Watch in this issue. When making our selections, we look for individuals who respect Louisiana’s traditions while drawing from their own backgrounds and pushing the culinary envelope
Louisiana Cookin'2 min. leídosFood & Wine
Index & Resources
Appetizers Bacon-Wrapped Shrimp with Creole Mustard Dip, 65 Charbroiled Oysters in Garlic Butter Sauce, 65 All’s Fair, 93 Black Pepper Drop Biscuits, 81 Red-Eye Gravy Eggs Benedict with Black Pepper Drop Biscuits, 81 Bananas Foster Banana Bread, 53 B
Louisiana Cookin'3 min. leídosFood & Wine
New & Irresistible
The Commissary, which opened in April, was designed as a commercial kitchen to streamline operations for the Dickie Brennan & Co. family of restaurants; a market to sell direct-to-guest steaks, seafood, and prepared refrigerated items like Turtle Sou
Louisiana Cookin'2 min. leídosFood & Wine
Flavor of Fall
THE ARRIVAL OF FALL in Louisiana means that locally grown sweet potatoes are readily available at grocery stores and farmers’ markets throughout the state. In addition to being a popular alternative to regular spuds, sweet potatoes are loaded with nu
Louisiana Cookin'3 min. leídos
Sweet Satsumas
ONE OF OUR FAVORITE TIMES OF YEAR for Louisiana produce is satsuma season, which typically starts in October and peaks in December. Much of the citrus grown in Louisiana comes from southeast of New Orleans, in Plaquemines Parish. Satsumas are easy to
Louisiana Cookin'3 min. leídosFood & Wine
Wild Game Cooking
WHAT OTHERS USE AS BAIT or try to exterminate, Louisianans use as the main ingredient in bayou delicacies. Crawfish, opossum, raccoon, nutria, alligator, and tree perch (that’s squirrel for the uninitiated) are just a few examples of our exotic cuisi
Louisiana Cookin'3 min. leídosFood & Wine
Challah
LET’S BREAK BREAD. A portion, a challah. Golden, braided loaves of airy, egg-rich, honey-sweetened challah bread are beloved by many, though the bread’s origins are deeply connected to the Jewish community. The word challah comes from the tradition t
Louisiana Cookin'2 min. leídos
Mama’s Home Cooking
“EVERYTHING I COOK, I COOK IT WITH LOVE. I’m not going to do it any other way,” says Reta Nell Durgan, chef and owner of Mama Reta’s Kitchen in downtown Lake Charles. At her restaurant, Reta serves a simple menu of soul food and Southern home cooking
Louisiana Cookin'11 min. leídos
Louisiana Cookin’ Chefs to Watch
For the past 19 years, Louisiana Cookin’ has identified up-and-coming chefs around the Bayou State as Chefs to Watch. These chefs are passionate individuals with a dedication to their craft and a talent that enriches Louisiana’s ever-evolving culinar
Louisiana Cookin'8 min. leídos
New Ways with Banana’s Foster
New Orleans is the birthplace of many of our favorite dishes, but perhaps none so sweet as bananas Foster. The dish was invented at Brennan’s Restaurant in 1951, when Owen Brennan tasked his sister Ella and Chef Paul Blangé with creating a new desser
Louisiana Cookin'3 min. leídosFood & Wine
Dressing It Up
THE SENSATION SALAD holds a special place in the hearts of those who live in Baton Rouge. Popularized by the now-closed Government Street restaurant Bob and Jake’s, this simple salad is served with a zesty dressing made with oil, lemon juice, garlic,
Louisiana Cookin'3 min. leídosFood & Wine
Dreamy Pie
WHEN IT COMES TO PIES, we are big fans of the chocolate cream variety. Flaky piecrust filled with chilled chocolate pudding and topped with whipped cream? It doesn’t get much better than that. This pie starts with an easy homemade piecrust and is fin
Louisiana Cookin'1 min. leídos
Louisiana Cookin'
EDITOR Caitlin Watzke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CONTRIBUTING WRITERS Kirk Estopinal, John D. Folse, Lorin Gaudin CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie,
Louisiana Cookin'6 min. leídosFood & Wine
Louisiana’s Best: Bayou Blues
Summer in Louisiana is blue crab season. Technically, these snappy critters are in season for most of the year, but when temperatures rise and the brackish coastal waters heat up, blue crabs start eating more and grow larger and meatier. The Bayou St
Louisiana Cookin'2 min. leídosFood & Wine
Editor’s Letter
AS I SAT DOWN TO WRITE THIS, my first editor’s letter for Louisiana Cookin’ and our Eat Local issue, I began reflecting on what it means to eat local and just how important it is, now more than ever, for us to support our local restaurants, businesse
Louisiana Cookin'2 min. leídosFood & Wine
The Eat Fit Cookbook
THROUGHOUT HER TIME counseling clients at Ochsner Fitness Center, registered dietician Molly Kimball would hear from clients who could stick to their meal plans when cooking at home but who had trouble knowing what to order when dining out or attendi
Louisiana Cookin'6 min. leídos
Community Spotlight
We normally use this space to let you know about local restaurant openings and events, but at the time we went to press on this issue, the state of Louisiana was under a stay-at-home order, and there were still some uncertainties about what the futur
Louisiana Cookin'3 min. leídosFood & Wine
Wild Roots
WHEN MY PARTNERS AND I had Café Henri, our old restaurant in the Bywater, the Lost Bayou Ramblers came in before they played a show at the Music Box. The singer for the band brought in this bag of sticks and leaves and asked, “Can you make me a tea w
Louisiana Cookin'2 min. leídos
Fresh Catch
SUMMER GRILLING SEASON IS UPON US, and we can’t wait to fire up our grills and cook up some delicious dinners. When it comes to grilling proteins, seafood is a natural choice for us here in Louisiana. Shrimp, fish, and even crabs hold up beautifully
Louisiana Cookin'2 min. leídosFood & Wine
Index & Resources
Cold Shrimp Dip, 69 Smoked Catfish Dip, 58 Frozen Jungle Bird, 56 Hotel Nacional, 56 Mai Tai, 56 Manglier Smash, 93 Mint Simple Syrup, 56 Mojito, 56 Split-Base Rye and Rum Sazerac, 52 Sweet Almond and Orange Syrup, 56 Ti’ Punch, 55 Chocolate Chicory
Louisiana Cookin'4 min. leídos
Just Peachy
ONE OF THE BEST summertime experiences is biting into a perfectly ripe, juicy peach. It’s the height of peach season in Louisiana, when our local farmers’ markets and grocery stores are brimming with these gems of summer. After savoring our first pea
Louisiana Cookin'3 min. leídosFood & Wine
Lac Des Allemands Catfish: There’s No Taste Like Home
EVERY SUNDAY AFTER MASS at St. James Catholic Church, Daddy would pile all eight of us in his Chevrolet coupe and we’d make our way down River Road to Vacherie Lane. Waiting for us with open arms were Mamere and Papere Folse. Only grandparents could
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