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soups & stews

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Timothy Pakron

Animal-free, with a depth of flavor more

Mar 23, 2017 1:57 PM Recipes

Fall Beer Pairings Jambalaya

Lucie Monk Carter

Welcome fall with Louisiana beers and complementary dishes more

Oct 20, 2016 1:17 PM Foodways

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Photo by Brian Pavlich

Served with love (and crispy focaccia bread) more

Jun 23, 2015 12:00 AM Recipes

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Photo by Mike Buck

A flavorful bed for roasted hen more

Mar 20, 2015 12:00 AM Recipes

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

Feb 23, 2015 12:00 AM Recipes

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Photo by Dale Irvin

An ocean of seafood swims in this flavorful broth more

May 23, 2014 12:00 AM Recipes

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Photo courtesy of Houmas House

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

Mar 25, 2014 12:00 AM Recipes

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Photo by Brenda Maitland

Served with crawfish and corn more

Mar 25, 2014 12:00 AM Recipes

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

Nov 27, 2012 12:00 AM , Recipes

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

Sep 3, 2012 12:00 AM 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

Sep 2, 2012 12:00 AM Recipes

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

Aug 4, 2012 12:00 AM Recipes

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

May 27, 2012 12:00 AM Recipes

Mar 30, 2012 12:00 AM Recipes

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

Sep 28, 2011 12:00 AM Recipes

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

Jul 30, 2010 12:00 AM Recipes

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

Jul 30, 2010 12:00 AM Recipes

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

Jul 30, 2010 12:00 AM Recipes

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

Jul 23, 2010 12:00 AM Recipes

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

Jul 22, 2010 12:00 AM Recipes