Food

On the grounds of Whitney Plantation. Former slave quarters are on the right with Allées Gwendolyn Midlo Hall visible in the background.
Sarah Holtz

In this special edition of Louisiana Eats, we celebrate the 151st anniversary of Juneteenth — the day that commemorates the end of slavery in the United States.

"The bomb," a sepecialty po-boy at Guy's Po-Boys in New Orleans.
Ian McNulty

Guy’s Po-boys was closed for months earlier this year after a vehicle plowed through its front door late one night. Guy’s is back open now, but a group of fellow po-boy purveyors decided to hold a fundraiser to support its proprietor after losing out on so much business during the repairs. It will be a street party with a purpose, powered by po-boys.

See details below:

Host Poppy Tooker with NPR's Kitchen Sisters Davia Nelson, left, and Nikki Silva, right.
Joe Shriner

On this week's show, we take a journey in sound with two radio luminaries, Davia Nelson and Nikki Silva, also known as The Kitchen Sisters.

Davia and Nikki visit our kitchen at the Southern Food and Beverage Museum to discuss their amazing trajectory on NPR as well as how they came to uncover Hidden Kitchens, their duPont-Columbia Award-winning series.

The name Creole tomato can turn heads in the market place this time of year.
Ian McNulty

This time of year, if you haven’t seen a Creole tomato it’s probably right behind you.

Summer is revving up, so these ultra-seasonal beauties are everywhere, big red orbs tumbling from bins at farmers markets and fruit stands and grocery stores.

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Thinkstock

When you think of an Italian kitchen, preserved food may not be the first thing that comes to mind, but Preserving Italy author Domenica Marchetti wants you to think again. She talks with Shauna Sever about Italy's long tradition of preserving foods.

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Ted Turner

David Leite and Splendid Table listeners have questions about the perfect pie crust. Art of the Pie's Kate McDermott has all the answers (and 98 pie pans).

David Leite: Julie via Twitter asked, “When first forming the pie dough into a disc, how dry or wet should it be? Mine is always crumbly and dry.”

The flavors of Lima

Jun 8, 2016
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Virgilio Martinez (Photo:The Gaztronome)

Virgilio Martinez is just your average former skateboarding champ and law student who became a master of Peruvian cuisine. Noelle Carter talks to him about his new cookbook, Lima.

Noelle Carter: Virgilio, your cookbook, Lima, is such a beautiful cookbook. I love how you write in the introduction that the dishes in the cookbook are not about traditional Peruvian cuisine, but flavors and memories from a contemporary perspective.

The lust and wonder of Augusten Burroughs

Jun 8, 2016
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Lust & Wonder

Running with Scissors author Augusten Burroughs is back with a new memoir, Lust & Wonder.  He talks with David Leite about stability, compromise, his struggles with both, and how he's learning to "let the bread rise."

The many uses of lemon balm

Jun 8, 2016
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Thinkstock/InaTs

Jekka McVicar, "The Queen of Herbs," talks with Lynne Rossetto Kasper about the multiple functions of lemon balm.

Lynne Rossetto Kasper: I'd like to talk to you about lemon balm. I think this is really a sleeper. People rarely think about it as an herb or even know about it.

Eat Local Challenge

In the weeks ahead, you may start seeing a different side of local food, one that might include the innovative, the overlooked or underutilized, and even the invasive.

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