St. Joseph’s Day Cucidatti
On St. Joseph’s Day all who wanted were welcome to come inside and view the altars and tables lavishly laden with a wide array of braided and decorative breads, fruit, Sicilian pastries (including fig filled cookies called cucidatti), fava beans and flowers.
read moreA Little Bread Pudding for Lundi Gras
Bread pudding was one of the few desserts regularly served in the New Orleans families which I have been a part of. In time for Lundi Gras parties, and Mardi Gras brunches I am sharing my recipe for this special New Orleans treat.
read moreCalás-the Search for a Lost Food Tradition
Calás, a traditional New Orleans rice beignet, were a dish in danger of dying out completely, until post- Katrina, when it began enjoying somewhat of a comeback, as New Orleanians sought to preserve their traditional foods.
read moreA Chocolate Fest for Valentine’s Day
Any Valentine’s Day Chocolate Fest would be happy to include this Chocolate Truffle Torte.
read moreWelcome, Halima- and the Very Best Sour Cream Coffee Cake
When our family met recently for Halima’s christening, I made this ultimate sour cream coffee cake (I had been searching for the “ultimate” recipe for a long time) for the post-baptism brunch.
read moreCandied Yams- Part 3 in a Series on Sweet Potatoes
For years I kept away from candied yams in the kitchen, mostly because my few attempts at making them didn’t produce results anywhere near my Aunt Eura’s, the best I ever had. But with some help from Paul Prudhomme, I’ve now learned to make very acceptable candied yams.
read moreSweet Potato Purée with Pecan Praline Topping- Part 1 in a Series on Sweet Potatoes
When browsing Epicurious’ Top 10 Food Trends for 2010, I noticed sweet potatoes made their list. Well, some of us have always loved sweet potatoes, and I’m showing my love with this fantastic recipe for Sweet Potato Purée with Pecan Praline Topping.
read moreReal Pecan Pralines
As my Carnival season kickoff gift to you this year, I want to share a very special traditional recipe for New Orleans pecan pralines.
read moreYet a Little More Joy of Baking – Almond Apricot Bars
These scrumptious Almond Apricot Bars are great any time of year, but I’m sharing them now because they happen to go great with a demi-sec or Crémant sparkling wine, so consider serving them at a New Year’s Eve cocktail party or brunch.
read moreSweet Potato Pound Cake
This Sweet Potato Pound Cake is tastier than the ubiquitous autumn pumpkin bread- it’s spicy, rich and moist, with the dusky taste of fall- what’s not to love? And I was a little surprised, although I guess I shouldn’t have been, to see that it’s basically a 1-2-3-4 Cake.
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