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sides & sauces

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Cheryl Gerber

It's the tops, it's the coliseum Read more

Restaurants

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Brian Baiamonte

In a close-knit, deadline-driven company there’s no “not my job.” Read more

People & Places

Probiotic Jam

Scotty Chachere

Use sauerkraut brine to add beneficial probiotics to your fruit spread Read more

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Roasted roots make the most of organic produce Read more

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Photo by Mike Buck

To accompany roasted Cornish game hen and wild mushroom ragout Read more

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Photo by Lucie Monk

A simple recipe yields a versatile, zesty oil Read more

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Photos by Brenda Maitland

Spinach Rockefeller, Crispy Tuscan Kale, and Eggplant Napoleon Read more

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Add some personality to your sandwiches Read more

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This sauce is the cook’s best friend and the building block of many great French dishes. Read more

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Use this quick tapenade on your holiday hors d'oeuvres. Read more

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Brenda Maitland

From Poppy Tooker's cookbook, Louisiana Eats! Read more

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A mouthwatering combination of goat cheese and grits from Chef Ben Thibodeaux at Tableau. Read more

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1 habanero pepper, seeds and stem removed, finely chopped1 large yellow onion, finely chopped2 tbsp. green onion, minced2 cloves garlic, minced¼ cup olive oilJuice of 2 limes½ tsp. thyme leaves, chopped1 tsp. salt½ tsp. freshly ground black... Read more

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From Chef April Neujean and the urban garden at the Samuel S. Green School in New Orleans Serves 6-8 3/4 lb. butternut squash, peeled and diced 1 tsp. minced rosemary 1/2 onion, finely diced 2 tsp. olive oil, divided 1 tsp. salt 1/2 tsp. pe... Read more

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More on Mr. B's Bistro... Yield: 4 cups Use with Mr. B's Gumbo Ya-Ya & Barbecued Shrimp Ingredients: 1 1/2 cups paprika 
 3/4 cup ground black pepper 
 1/2 cup kosher salt 1/3 cup granulated garlic 
 1/3 cup dried thyme 
 1/3 cup d... Read more

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More on Il Posto... 3⁄4 cup extra virgin olive oil 1⁄4 cup pine nuts 1⁄2 clove garlic 2 cups tightly packed basil 1⁄2 cup Parmagiano reggiano cheese grated 1⁄2 lemon juiced In a food processor coarsely chop together garlic, pine nuts & chee... Read more

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From Chef Michael Farrell More on Le Meritage... Voodoo Slaw Serves 8 1 cup sugar 6 tbsp. chili sauce 1 ½  cups sherry vinegar 5 tbsp. white sesame seeds 5 tbsp. black sesame seeds 2/3 cup honey 3 cups peanuts 8 cups coleslaw mix Salt and ... Read more

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From Chef Michael Farrell More on Le Meritage... Pinot Jam Makes 2-3 cups 5 large red onions, cut into thin strips Pinch of pepper corn mix Pinch of cloves Pinch brown sugar 1 bay leaf ½ bottle pinot noir Caramelize onions in olive oil unt... Read more

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From Stanton Hall's Carriage House Read more

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From Stanton Hall's Carriage House Read more

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