The Mystic Krewe of Barkus Parade
Carnival season’s Barkus (for pooches) parade in the French Quarter.
read moreHoney Harvesting at La Provence
A visit to La Provence, John Besh’s country restaurant with small backyard farm, yields facts about bee keeping and honey harvesting.
read moreBlack Forest Cheesecake
This Black Forest Cheesecake balances the sweetness and richness of cheesecake with chocolate and dark sour cherries – perfect for Valentine’s Day or President’s Day, too.
read moreA Getaway to Ocean Springs
Both stressful times and gorgeous weather call for a getaway to a quaint coastal town, Ocean Springs.
read moreBreakfast Pasta with Eggs, Bacon and Sautéed Onions
I needed comfort food this weekend – you know, starchy, fatty, salty, chocked full of umami cheesy goodness comfort food – to get through these days, and prepare myself for the march, for the fight.
read moreQuiche Lorraine
Quiche Lorraine, a sometimes beleaguered, but still true classic – and delicious – dish.
read moreWarm Lentil Salad with Butternut Squash and Brown Butter Vinaigrette
A wonderful warm lentil salad with butternut squash, pancetta and brown butter vinaigrette – great with crispy skinned salmon.
read moreRemembering Dooky Chase, Carmen Morial and a Recipe for Devilled Crabs
Remembering two elders of New Orleans Creole community and a recipe for Louisiana Style Devilled Crabs.
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Stuffed Mirlitons (aka Chayotes)
Stuffed mirlitons are traditionally served at the holidays on New Orleans Creole tables- but you don’t have to wait till then to give these a try.
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