Food

Food
4:35 pm
Thu May 1, 2014

Where Y'Eat: Food Finds Around Jazz Fest

Spring rolls from Indochow, a street food vendor that serves from Pal's Lounge near Jazz Fest.
Ian McNulty

The enterprising neighbors and opportune eats in the colorful neighborhood around the New Orleans Jazz & Heritage Festival make for an appetizing scene before or after the show.

Everyone knows you should be ready to eat during a day at Jazz Fest. But no one says you have to show up starving. And on the way back out, I’ve found it’s a good idea to have a little room in the tank too, to be ready for opportune eats.

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Louisiana Eats!
2:00 pm
Fri April 25, 2014

You Don't Have To Be Fancy: New Variations On Fish & Vietnamese Food

Ryan Prewitt uses Uruguayan cooking techniques to prepare seared, grilled and smoked fish at Peche Seafood Grill in New Orleans.
Credit Ed Lallo / Newsroom Ink

Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta started their own place, MoPho, which caters to the palates and pocketbooks of their working class industry friends. 

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Food
4:36 pm
Thu April 24, 2014

Where Y'Eat: Eating By The Numbers At Jazz Fest

Trout Baquet, a longtime favorite from the Jazz Fest food booths.
Ian McNulty

Just as some fans of Jazz Fest plan their days to make the most of all the music available, the food obsessed must make their town blueprint the handle the cornucopia of Louisiana flavors around the event.

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Found Recipes
4:41 pm
Thu April 17, 2014

Consider The Can: An Unlikely Twist On A Louisiana Dish

iStockphoto

Originally published on Thu April 17, 2014 7:06 pm

If you're under 10 years old, the ingredients to an Easter meal are probably self-evident: chocolate bunnies, jelly beans and Peeps. If you're older, the usual suspects may (or may not) be less sweet, but they're likely no less traditional.

Poppy Tooker, host of New Orleans Public Radio's Louisiana Eats, is no stranger to dinner table traditions — even if her favorite was a year-round affair. When Tooker was a child, her great-grandmother was still cooking, and her go-to side dish was something that, at first glance, might sound pretty typical: peas.

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Food
4:35 pm
Thu April 17, 2014

Where Y'Eat: Choosing Traditional As An Alternative

Oyster po-boys may have pastrami bacon and smoked Gouda at Bevi Seafood Co., but they still stem from old-school New Orleans flavor.
Ian McNulty

In a sea of diverse dining concepts, a small current of new eateries are dialing back to a much older model of New Orleans flavor.

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Louisiana Eats!
5:00 am
Sat April 12, 2014

Crawfish & Barbecue: Staples At Spring Gatherings

Credit Inna Astakhova / Shutterstock

    

Click here to listen to this week's show.

Getting together with family and friends is something Louisianians do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on Louisiana Eats! we're going around the state to investigate two primary foods that feed the masses this time of year.

Sam Irwin grew up in crawfish country, so his fascination with our state's freshwater crustacean seems natural. Sam's the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug.

Then we'll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace-making capabilities of a great smoked pig.  

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Where Y'Eat
4:35 pm
Thu April 10, 2014

Visions Of Street Food At French Quarter Fest

Cooking up a unique feast of New Orleans street food at French Quarter Festival.
Ian McNulty

Think New Orleans needs more street food? This weekend's French Quarter Festival is teeming with inspiration for new ideas.

Street food is a term that has a lot of cachet in the dining world these days. I just wish we could get our hands on it a little more.

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Louisiana Eats!
5:00 am
Sat March 29, 2014

Creativity Doesn't Come Overnight: Culinary Mentorships

Whether they attend culinary school or gain an apprenticeship, the finest chefs are students forever looking to sharpen their culinary skills.
Credit Wikipedia/Maggie Black's The Medieval Cookbook

Click here to listen to this week's show.

Among the many professions that require an ongoing sense of inquiry and creativity is a chef. On this week's Louisiana Eats! we'll hear about the illustrious career of Jacquy Pfeiffer,a pastry chef who's helped found The French Pastry School in Chicago and has also been the subject of a documentary by D.A. Pennebaker.

Then we're joined by the Nola Pie Guy, a graduate of The French Pastry School, to hear how his education prepared him for a life in pastry.

And finally we'll hear how Syrena Johnson keeps her ambitions in fine-dining afloat by mentoring with A-list chefs around New Orleans. 

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Food
4:36 pm
Thu March 27, 2014

Where Y'Eat: Smoking Hogs, Blowing Off Steam

New Orleans chefs including Aaron Burgau, Nathaniel Zimet, Dan Esses and Bart Bell celebrate a win in last year's Hogs for the Cause competition.

Hogs for the Cause, a charitable cook-off and festival, has quickly established a niche in New Orleans restaurant subculture.

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Louisiana Eats!
5:00 am
Sat March 22, 2014

Come Celebrate Women's History Month With Innovators In Food

Women gather together in the name of food in 1917. The first International Women's Day occurred in 1911 and has become a month-long historical appreciation.
Credit U.S. National Archives and Records Administration

March is Women's History Month in the United States and the United Kingdom. To honor the month-long event, this week on Louisiana Eats! we'll speak with some of our favorite ladies in the Louisiana food scene.

Julia Reed joins us for a reflection on her life in the Mississippi Delta and why New Orleans is so dear to her heart. We'll also speak with the co-founder of the Red Stick Market in Baton Rouge and hear how Linda Green helped unit a Korean soup with a New Orleans cultural celebration.

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