recipes en You Don't Have To Be Fancy: New Variations On Fish & Vietnamese Food <p>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&nbsp;started their own place, <a href="" target="_blank">MoPho, </a>which caters to the palates and pocketbooks of their working class industry friends.&nbsp;</p> Fri, 25 Apr 2014 19:00:00 +0000 Poppy Tooker 59383 at Consider The Can: An Unlikely Twist On A Louisiana Dish 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.<p>Poppy Tooker, host of New Orleans Public Radio's <em>Louisiana Eats,</em> is no stranger to dinner table traditions — even if her favorite was a year-round affair. Thu, 17 Apr 2014 21:41:21 +0000 NPR Staff 58779 at Crawfish & Barbecue: Staples At Spring Gatherings <p><span style="line-height: 1.5;">&nbsp;&nbsp;</span><span style="line-height: 1.5;">&nbsp;&nbsp;</span></p><p><span style="line-height: 1.5;">Getting together with family and friends is something </span>Louisianians<span style="line-height: 1.5;"> do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on <em>Louisiana Eats!</em> we're going around the state to investigate two primary foods that feed the masses this time of year.</span></p><p>Sam Irwin grew up in crawfish country, so <a href="" target="_blank">his fascination with our state's freshwater crustacean</a> seems natural. Sam's the first of many guests to discuss the crawfish, as well as <a href="" target="_blank">Chris Jay</a> and <a href="" target="_blank">Scott Gold</a>, who join the conversation with their own advice about the mudbug.</p><p>Then we'll turn to members of <a href="" target="_blank">the Southern Foodways Alliance</a> for some insights into barbecue. Chef Drew Robinson talks about <a href="" target="_blank">running a barbecue joint with over 30 locations</a>, and John T. Edge discusses the peace-making capabilities of a great smoked pig. &nbsp;</p><p> Sat, 12 Apr 2014 10:00:00 +0000 Poppy Tooker 58362 at Creativity Doesn't Come Overnight: Culinary Mentorships <p></p><p></p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Among the many professions that require an ongoing sense of inquiry and creativity is a chef. On this week's <em>Louisiana Eats!</em> we'll hear about the illustrious career of Jacquy Pfeiffer,a pastry chef who's helped found <a href="" target="_blank">The French Pastry School in Chicago</a> and has also been the subject of<a href="" target="_blank"> a documentary by D.A. Pennebaker</a>.</p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">Then we're joined by <a href="" target="_blank">the Nola Pie Guy</a>, a graduate of The French Pastry School, to hear how his education prepared him for a life in pastry.</p><p style="line-height: 18.933332443237305px; margin-bottom: 1.35em; color: rgb(51, 51, 51); font-family: Arial, Helvetica, sans-serif; font-size: 13px;">And finally we'll hear how <a href="" target="_blank">Syrena Johnson</a> keeps her ambitions in fine-dining afloat by mentoring with A-list chefs around New Orleans.&nbsp;</p><p> Sat, 29 Mar 2014 10:00:00 +0000 Poppy Tooker 57233 at In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs The morning of Mardi Gras calls for something a little hardier — and a little more indulgent — than your average bowl of Wheaties. After all, a long day lies ahead, thick with flying beads, outlandish parade floats and food in every form and function. Thu, 27 Feb 2014 23:14:19 +0000 Poppy Tooker & NPR Staff 54914 at Fat Tuesday: The Many Different Doughnuts Of Mardi Gras The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. "Fat Tuesday" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.<p>Among the first foods to be deep-fried were Roman <em>scriblita</em>, a precursor to today's doughnuts and fritters. Originating in the medieval era, most Christian European traditions have developed a version of fried dough for Shrove Tuesday (another name for the day before Lent starts). Thu, 27 Feb 2014 17:11:32 +0000 Emily Hilliard 54872 at Mardi Gras Celebrations Around Louisiana <p></p><p></p><p><span style="line-height: 1.5;">We're getting ready for </span>da<span style="line-height: 1.5;"> Mardi Gras! This week on </span><em style="line-height: 1.5;">Louisiana Eats!</em><span style="line-height: 1.5;"> we'll hear about New Orleans' Mardi Gras traditions from Errol </span>Laborde<span style="line-height: 1.5;">, and speak with experts from Lafayette about their food customs and celebrations. Plus, we visit Cake </span>Café<span style="line-height: 1.5;"> for a peek at how they make their famous King Cake.&nbsp;</span></p><p> Sat, 22 Feb 2014 06:30:00 +0000 Poppy Tooker 54469 at Cider House Jewels Get Creative Juices Flowing Let's first toast the season with steaming mugs of hot cider and glasses of sparkling hard cider. Then, let's start cooking. Cider isn't just good to drink. It can play the starring role in both sweet and savory dishes.<p>This time of year, supermarkets, fall festivals and farmers markets are awash in jugs of soft cider — apple juice with a little backbone and swagger. What's news is that hard cider, once an American staple, is back on many tables. Wed, 07 Nov 2012 16:46:42 +0000 editor 22960 at The Inimitable Andrew <p>Television personality Andrew Zimmern visits the Crescent City&nbsp;for a cooking lesson, chats about his <a href="">web series,</a> and&nbsp;regales&nbsp;Poppy with&nbsp;stories&nbsp;about&nbsp;exotic&nbsp;lands&nbsp;and <a href="">Bizarre&nbsp;Foods</a>.&nbsp;<span></span> Wed, 07 Mar 2012 23:11:37 +0000 Poppy Tooker 6626 at Hurricane Katrina Loses To Taste Buds <p class="legacy-audio-url"> <div class="audio-container"> <div id="jp-interface-53d206f419a93-" class="jp-interface"> <div id="post-audio-53d206f419a93-" class="jp-player" jp-instance="53d206f419a93-"></div> <div class="jp-controls column"> <div class="jp-progress"> <div class="jp-seek-bar"> <div class="jp-play-bar"></div> </div> </div><!-- end jp-progress --> </div><!-- end jp-controls --> <div class="playpause column"> <a href="" class="jp-play">Listen</a> <a class="jp-pause"></a> </div><!-- playpause --> <div class="jp-time-holder column"> <div class="jp-custom-current-time"></div> <div class="jp-custom-duration"></div> </div><!-- jp-time-holder --> <div id="slider"></div> </div><!-- .jp-interface --> </div><!-- container --> </p> <p><i>Times-Picayune</i> culinary sleuths Marcelle Bienvenu and Judy Walker are helping local foodies rebuild post-Katrina — one recipe at a time. They stopped by the WWNO studios to talk to our Diane Mack about their latest project: <i>Cooking Up a Storm.</i></p> Thu, 18 Dec 2008 06:01:16 +0000 Diane Mack 1528 at