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soups & stews

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Timothy Pakron

Animal-free, with a depth of flavor more

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Fall Beer Pairings Jambalaya

Lucie Monk Carter

Welcome fall with Louisiana beers and complementary dishes more

Foodways

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Photo by Brian Pavlich

Served with love (and crispy focaccia bread) more

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Photo by Mike Buck

A flavorful bed for roasted hen more

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A head-to-tail shrimp infusion, served hot over rice more

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Photo by Dale Irvin

An ocean of seafood swims in this flavorful broth more

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Photo courtesy of Houmas House

Juicy Creole tomatoes serve as the base for this chilled soup more

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Photo by Brenda Maitland

Served with crawfish and corn more

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A wild-caught catfish recipe from Henderson, Louisiana. more

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It's hot as Hades, but this refreshing recipe has us begging for an endless summer. Recipe from SoBou. more

Recipes

More about SoBou... Makes 8 servings Ingredients: 2 cups cantaloupe, cubed and seeded 2 cups honeydew, cubed and seeded 4 cups medium watermelon, cubed and seeded 1 red bell pepper, seeded and large diced 1 green bell pepper, seeded and... more

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This quail gumbo is so good it's fatal. more

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From Chef Chris Cody of Dijon   Makes 6 servings. For the Rabbit Stock2 rabbit carcasses, cleaned of all meat2 cup of cabernet1 diced onion1 diced carrot2 celery stalk, diced3 cloves garlic2 tbsp. tomato paste2 bay leaves3 quarts of waterFo... more

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A favorite of Heavyweight boxing champion Rocky Marciano. When he learned of Moran's death in 1958, Marciano cried and said, "I'll miss Diamond Jim - his love for boxing. And, man that lentil soup he made. The world will never be the same."... more

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More on Mr. B's Bistro... Yield: about 6 quarts. Making a roux is tricky business. Some pointers to keep in mind: cook your roux over moderately low heat because heat that is too high will cause the roux to speckle and if that happens you’l... more

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From Chef Nick Gile More on The Bombay Club... Serves 6-8. ½ cup salad oil ½ lb. bacon, diced 1 cup tasso, finely diced 1 large onion, diced 3 celery stalks, diced 1 large carrot, diced 1 each red and green peppers, diced 2 ears corn, rem... more

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More on Mulate's... Yield: 6-8 servings Ingredients: 4 qts. water 1 cup roux 2 medium onions, diced 1 medium bell pepper, diced 3 stalks celery, diced 5 cloves garlic, diced 3-10 oz. packs frozen cut okra 1 tbsp. Mulate's Cajun Seasoning, o... more

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Read more about COOLinary New Orleans here. Yield: Makes about 1 gallon
. Ingredients: 1 leek, sliced and washed 
 1 yellow onion 1 or 2 ribs of celery, chopped
 1 tbsp. garlic, minced 
 2 tbsp. extra virgin olive oil
 4 carrots, peeled... more

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More on Il Posto... 12 large (about 4 pounds) tomatoes, stemmed and quartered  1/2 cup extra-virgin olive oil, divided  1/4 cup good-quality balsamic vinegar  12 large garlic cloves, peeled  Salt  1/2 tsp. freshly ground black pepper  1 cup... more

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