Food

Chef Nick Lama, native New Orleanian and third-generation Sicilian, at his restaurant Avo. The Italian word "Avo" translates as "grandfather" or "ancestor".
Courtesy of Avo

On this week's Louisiana Eats, we examine family food traditions from North Louisiana to the most southern tip of the boot!

First, Chef Nick Lama invites us into the kitchen at Avo, an intimate fine-dining restaurant near Audubon Park in Uptown New Orleans. A third-generation Sicilian and native New Orleanian, Nick most recently worked as Chef de Cuisine at Gautreau's, where he won Gambit's Emerging Chef Challenge. Nick gives us a Northern Italian pasta and truffle lesson and shares some insider pasta tips.

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Windham Hill

"The quality of the meat and the flavor of the meat has a lot to do with what that animal is eating," says Jennifer Milikowsky, founder of Walden Hill. The New England-based company sells pork finished with acorns collected from rural, suburban and urban areas.

How to select a supermarket that is worthy of you

Jan 22, 2016
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Steve Jenkins is vice president of Fairway Group Services at New York's Fairway market.

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"Pinterest is really where I go to find a new recipe and to then keep track of it for the future," says Emily Fleischaker, creative director of BuzzFeed Life. "I don't have a recipe box in my kitchen anymore. I have Pinterest folders that I keep recipes in."

Noelle Carter: How has our consumption of food content changed over the years?

Emily Fleischaker

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bhofack2 / iStock / Thinkstock

"The more I thought about the things that I was eating that I loved, the more I realized that they all followed these laws," says chef Justin Warner, author of The Laws of Cooking.

He shared his recipes for Foie Gras Doughnut Holes and Better Tomorrow Vegan Chili.

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bhofack2 / iStock / Thinkstock

"We don't really think about it, but the history of cheddar has really affected American cheesemaking in general, and also just the food system itself in the U.S.," says cheesemonger Gordon Edgar, author of Cheddar.

Pati Jinich: What I want to know is why cheddar?

Gordon Edgar (Photo: Myleen Hollero)

The menu at Lahpet, a pop-up in Mid-City, is full of flavors from Burmese cooking.
Ian McNulty

A salad for lunch can be light and it can feel refreshing. Rarely does the dish actually deliver its own buzz. But that is one of the attributes of a salad called lahpet. It’s built around fermented tea leaves, which lend the kick behind the beguiling pungency of the dish.

3 ideas for using guava paste

Jan 15, 2016
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FoodMayhem.com

A friend who visits his family in Puerto Rico brought me a 1-pound tin of guava paste as a gift. It's very good with cheese. But since there's so much of it, I'm looking for other ways to use it.

I've had it about 6 months. How long does it keep?

It should still be fine. Guava paste is rather like fruit leather -- it's very dense and sweet. It's really beautiful stuff.

Try arranging alternate slices of guava paste and slices of good cream cheese on a small plate and drizzle on some guava juice if you have it.

Does charity start at home? For many in the New Orleans hospitality business, charity starts at the stove, and the bar. The food and drink they contribute are the lifeblood for countless charitable events and fundraisers, and they’re constantly answering the call to support community causes with their time and talent and product.

Poppy Tooker and Carolyn Simmons, winner of the James Beard Foundation's Better Burger Project, on the patio of Blue in Shreveport.
Chris Jay

On this week's show, we catch up with some of the trailblazers and award winners of the Louisiana food scene and beyond.

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