recipes

Kitchen Gourmet: Fresh Catch

Before Hurricane Rita washed me out of it, I lived on a small bayou that emptied into Vermilion Bay. I knew shrimp season was about to open when I heard my neighbor tuning up the engine on his boat, the…

Gatherings: Green with Envy

Seafood Salad with Green Goddess Dressing Seafood Salad 2 pounds shrimp, peeled and deveined 1/8 cup crab boil seasoning ¼ cup salt 4 lemons, squeezed 2 bay leaves 1/8 cup Creole spices ½ gallon water 1 pound jumbo lump crabmeat,…

Crawfish Recipes

It’s the height of crawfish season, and as much as we love our weekly crawfish boils, we also enjoy those little crustaceans in other preparations. For a change of pace, try a crawfish etouffée enriched with shrimp and lump crabmeat,…

Last Call: Sipping at the Roosevelt

It’s not much of a contest whenever some challenge arises regarding where in the world the most amped celebrations take place. While New Orleans may not be in the top spot all the time, for sheer numbers of celebrations, and…

Food: Seasoned Greetings

Church services, drop-in parties and hearty gumbos are Christmas Eve traditions for many south Louisiana families. While our city’s French Creole settlers broke their fast after midnight Mass in a celebration known as Réveillon, schedules now adhere to earlier gatherings…

Recettes de cocktails: A Drink with Bite

Created by award-winning mixologist, Candace Cooper, co-owner of The Point Seafood and Steakhouse in Broussard, the alluring Frost Bite seduces with creamy notes of vanilla and white chocolate brightened with a hint of pineapple. It is so simple that anyone…

De la cuisine: Conversation and Canapés

For years, I’ve bounced through the holidays attending every party, initiating impromptu gatherings and hosting several family celebrations. The day after New Year’s, I’m ready to take to my bed but hey, it’s Louisiana and Carnival season begins a few…

De la cuisine: Cozy Nights

When a blustery cold front slides into south Louisiana, my husband and I know the drill. Light a fire in the fireplace in our party house living and dining area that looks out over Bayou Teche. Invite a few friends…

Recettes de cocktails: Peaches in Paradise

The cumulative effect of Antoni’s Just Peachy cocktail can be compared to the ineffable chemistry of a couple falling in love. When adding up all the elements, it’s plain to see that peaches and spiced rum were meant to be…

De la cuisine: À la Minute

Tableside service (the preparation of a dish by a server at your table) went out of vogue for a while, but according to trendspotters, it’s becoming popular once again. Having an entire meal, from soup to dessert, prepared tableside is…

De la cuisine: Simple Supper

My summer vegetable crops are winding down but not before I harvested several beautiful eggplants (also known as aubergine or brinjal). To celebrate, I made a large batch of caponata, a Sicilian dish of eggplant, olives and onions seasoned with…

Comfortably Yum

Chef Kraig Dixon is a Crescent City native who grew up with a love of cooking for family and friends. Cooking as a hobby was a way to bring those close to Dixon together in celebration. “My family had restaurants…

Heavenly Match

This is that magical time of year when shrimp are in season, gardens are at their peak and farmers markets are overflowing with vegetables. It’s a given that you’ll either harvest or buy more produce than you know what to…

Off the Tray

Sometimes I think appetizers are the hardest recipes to come up with. We attach ourselves to a few winners, but soon enough they become overdone and boring. It took the seven-layer dip about 20 years to move off the popularity…