An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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We Fed An Island

Posted by on Nov 8, 2018, 3:25 pm in Books | 3 comments

We Fed An Island chronicles Chef Jose Andres journey of building a massive relief operation in Puerto Rico following Hurricane Maria, not with help from government bureaucracies – merely with the simple goal of feeding people.

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Crab and Sausage Stew aka Gumbo

Posted by on Dec 18, 2017, 5:17 pm in Books, Gift Suggestions, Recipes-Savory | 0 comments

When the temps dropped last week, it was time for gumbo – this time John Besh’s Crab and Sausage Stew, basically a variation of gumbo.

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Individual Quick Breads Part 2- Chocolate Loaf Cake with Berries and Whipped Mascarpone

Posted by on Jul 9, 2016, 10:00 am in Books, Recipes-Sweet | 0 comments

This Old Fashioned Chocolate Loaf Cake is even better as a simple dessert served with a fresh berry compote and Whipped Mascarpone.

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How California Changed the World of Food- and Influenced Your LA2LA Chef

Posted by on Jun 1, 2013, 4:32 pm in Books, Food and Drink, History, Personal Reflection, Recipes-Savory | 3 comments

Early 1970’s California chefs changed what and the way we eat.

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Grilled Tomato Salsa

Posted by on Apr 23, 2013, 2:28 pm in Books, Food and Drink, Recipes-Savory | 0 comments

A delicious Roasted Tomato Salsa from Melissa’s 50 Best Plants on the Planet.

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Baked Fiesta Rice (Arroz de Fandango)-Just in Time for Cinco de Mayo

Posted by on May 2, 2012, 10:57 am in Books, Food and Drink, Recipes-Savory | 2 comments

This tasty rice casserole hails from Puebla, appropriately for our purposes this week, as it was the scene of the battle celebrated on the Cinco de Mayo, when a humble army of the citizens of Puebla beat back a large and well armed fleet of French invaders.

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Sitting Down with John Besh-Part 4-Continuing the Traditions and Moving Forward

Posted by on Mar 31, 2012, 1:42 pm in Books, Chef Interviews, History, Restaurants, Travel | 1 comment

Chef John Besh shares his thoughts on the value of New Orleans, its cuisine and restaurants.

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Sitting Down with John Besh-Part 3- Louisiana Locally Sourced and Recipe for Blackfish with Sweet Corn and Caviar

Posted by on Mar 28, 2012, 4:28 pm in Books, Chef Interviews, Food and Drink, Recipes-Savory, Restaurants, Travel | 0 comments

John Besh shares on sourcing locally in southern Louisiana, and a recipe for his Louisiana Blackfish with Sweet Corn and Caviar.

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Sitting Down with John Besh-Part 2-The Diverse Richness of New Orleans Cuisine plus a Recipe and Contest

Posted by on Mar 17, 2012, 9:09 am in Books, Chef Interviews, Food and Drink, History, Travel | 7 comments

John Besh displays his passion for food as we chat about the rich diversity of New Orleans cuisine-plus recipe for Crabmeat and Shrimp Stuffed Artichoke and a contest to win his newest cookbook.

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There’s Always Room for Improving a Roasted Chicken-Roast Chicken with Olives, Garlic and Lemons

Posted by on Feb 27, 2012, 9:20 am in Books, Food and Drink, Recipes-Savory, Travel | 2 comments

Susan Spicer introduces this recipe by aksing, “Think there’s no way to improve on perfectly roasted chicken?” I say there’s always room for a recipe like this tantalizing Roast Chicken with Olives, Lemon and Garlic.

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