recipe

Light Recipes

This month’s recipes, created with an eye to limiting fat and calories, can help. They are both nutritious and delicious, none of them are difficult to execute, several of them feature fruits and vegetables and all of them will bring…

Recettes de cocktails: Pass a Rummin' Good Time

Feeling romantic? Then head to Youngsville around dusk, when acoustic guitarists begin amorous, tender tunes at POUR, the new hot spot in Sugar Mill Pond (situated along the March 2 Mardi Gras parade route). Arrive about an hour before nightfall,…

De la cuisine: Casual Repast

Can it be that the days are getting just a bit longer, perhaps imperceptibly so, but longer just the same? As spring approaches I watch for telltale signs like the pale green leaves sprouting on the towering pecan trees in…

Savory Satisfaction

Pecan Crust 3/4 cup pecans 1 cup all-purpose flour 1/4 teaspoon salt 5 Tablespoons butter, chilled 3 Tablespoons ice water Preheat the oven to 350 degrees. Grind pecans fine in a…

Kitchen Gourmet: Warm Up

Now’s the time when I look forward to cozy dinners of substantial food and hearty red wine. Soups, stews, one-pot dishes and sweet or savory baked goods are warming, comforting and an affirmation of life amid the darkness. The enjoyment…

Gatherings: Mama Knows Best

Rigatoni with Tuna, Olive Oil and Parmesan INGREDIENTS 1 pound rigatoni pasta 1 can or jar of tuna in olive oil (the better the quality, the better the dish) 1/3 cup parmesan cheese, grated (plus more for sprinkling on top)…

Recettes de cocktails: Audrey II: A beguiling brew

Named after the talking, singing, bloodthirsty Venus flytrap character in the l986 rock musical comedy, “Little Shop of Horrors,” Matt Lahr’s Audrey II cocktail at Preservation Bar & Grill is among the award-winning bar manager’s latest hits. Combining the sweet,…

Beyond the Taco

Beloved Creole dishes fuel lifetimes in New Orleans with diehards sticking to red beans on Monday and gumbo on Friday. Nevertheless, population shifts find adventurous diners and cooks loving the influences of foreign cuisines. Not the least of these are…

Kitchen Gourmet: Breakfast Bliss

Fall makes me think of breakfast, which I love, or — horrors — brunch. The late Anthony Bourdain once contemplated what he might do if his gig as a celebrity came to an end. I could always cook brunch, he…

Summer In a Bite

Crab Cakes 1 pound jumbo lump crabmeat, picked over for shells Finely grated zest of 1 lemon 1/4 cup mayonnaise 2 teaspoons Creole mustard 1 teaspoon prepared horseradish 1 Tablespoon pickle brine 3/4 teaspoon celery salt 1/2 teaspoon paprika 1…

Great Louisiana Chef: Cajun Learning Curve

A pot of gumbo was the first challenge Chef Alexis Cupich-Indest undertook in the kitchen after moving to Louisiana. A native of Albuquerque, New Mexico, Cupich-Indest attended the Texas Culinary Academy in Austin, fulfilling her childhood dreams of becoming a…

Mucho Mojo

Crispy Fish 4 5-6 ounce yellowtail, skin on and scales off 1 cup corn flour 1 teaspoon paprika ½ teaspoon black pepper ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon cayenne pepper Oil for frying In a bowl, whisk together…

Recettes de cocktails: Cool Cure

As summer tightens its sweaty grip, and afternoons are blistering hot, nothing sounds better than a refreshingly crisp cocktail. Tall, ice-cold and in hues of blue. How about fresh mint, blueberries, lime and crushed ice, too? And let’s imagine Stoli’s…