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soups & stews

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Lucie Monk Carter

An Indian restaurant in Hammond brings an admirable tradition to Southeast Louisiana Read more

Restaurants

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Cheryl Gerber

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

Restaurants

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Lucie Monk Carter

Fun uses for Feliciana fungi Read more

Foodways

From Jenné Claiborne's "Sweet Potato Soul" Read more

Recipes

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Timothy Pakron

Animal-free, with a depth of flavor Read more

Recipes

Fall Beer Pairings Jambalaya

Lucie Monk Carter

Welcome fall with Louisiana beers and complementary dishes Read more

Foodways

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Photo by Brian Pavlich

Served with love (and crispy focaccia bread) Read more

Recipes

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Photo by Mike Buck

A flavorful bed for roasted hen Read more

Recipes

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

Recipes

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Photo by Dale Irvin

An ocean of seafood swims in this flavorful broth Read more

Recipes

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Photo by Brenda Maitland

Served with crawfish and corn Read more

Recipes

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Photo courtesy of Houmas House

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

Recipes

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

, Recipes

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

Recipes

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

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... Read more

Recipes

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."... Read more

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... Read more

Recipes