Food en Where Y'Eat: Throw It Back, Or Throw A Dinner Party? Exploring 'Trash Fish' <p><em>Food writer Ian McNulty sits down for a meal of under-utilized seafood meant to showcase what diners might be missing in the bounty of the Gulf.</em></p><p><span style="line-height: 1.5;">The prospect of an exotic dining experience may conjure the unfamiliar food traditions of far-off lands or ingredients too luxurious for everyday meals. But recently I sat down for an intriguingly original dinner built around seafood that is not only found close to home but is also routinely discarded as soon as it’s caught — or else chopped up as bait to catch other fish.</span></p> Thu, 10 Jul 2014 21:35:00 +0000 Ian McNulty 64195 at Where Y'Eat: Exploring The Latin Deli At Norma's <p><em>Eating your way through the deli — and falling for impulse-buy ceviche — at a new Latin American market in Mid-City.</em></p><p> Thu, 03 Jul 2014 21:35:00 +0000 Ian McNulty 23395 at How Hansen's Sno-Bliz Became An 'American Classic' <p>Every year, the James Beard Foundation recognizes cherished local food businesses distinguished by their timeless appeal. This year, the <a href="">America's Classic honor</a> was awarded to <a href="">Hansen's Sno-Bliz</a>, the place where the unique style of the New Orleans sno-ball was invented.</p><p> Wed, 02 Jul 2014 15:39:22 +0000 Scott Gold 63719 at A Salute To The James Beard Awards <p></p><p><span style="line-height: 1.5;">Every year The James Beard Awards are bestowed on the most talented individuals in the professional food industry.</span></p> Fri, 27 Jun 2014 20:30:00 +0000 Poppy Tooker 63440 at Where Y'Eat: Stalking Greens At The Vietnamese Market <p class="legacy-byline"><span style="line-height: 1.5;">As the sun comes up on Saturday mornings, the crowd is already out at the Vietnamese farmers market in far eastern New Orleans. Like any farmers market, it's a place where vendors and regular shoppers look like they're right at home, conducting face-to-face commerce with familiar people, discussing their fresh-from-the-soil produce and chatting between sales. Thu, 26 Jun 2014 21:35:00 +0000 Ian McNulty 1714 at Can A Week-Long Trip Mint New Ambassadors To New Orleans? Students at NYU's Food Studies program are studying to be professionals in all walks of life, from community organizers and journalists to food-policy experts and public health workers.</p><p>The class takes a week-long trip to New Orleans each year, which is often the first time students visit the city. Their professor&nbsp;<span style="line-height: 1.5;">goes to great lengths to connect them with authentic Louisiana experiences, but is a week enough time to overcome years of media-saturated preconceptions? &nbsp;</span></p><p></p> Mon, 23 Jun 2014 10:00:00 +0000 Thomas Walsh 62991 at Cultural Tourism At Its Finest: Food Studies In New Orleans <p></p><p><span style="line-height: 1.5;">Using food as a way to understand the world is something your parents probably never studied in college, but it’s has become a popular discipline in the past decade. Each year, professor Meryl Rosofsky brings students from <a href="" target="_blank">NYU’s food studies program</a> to New Orleans for a week-long cultural immersion. We join them at Dooky Chase to hear if their preconceptions of New Orleans are being shed.</span></p><p>We’ll also visit the <a href="" target="_blank">Steamboat Warehouse </a>in St. Landry Parish, take a cooking class with <a href="">Kyan Douglas</a>, and <a href="" target="_blank">make leftovers with Scott Gold </a>and his enormous jar of kimchi.&nbsp;</p><p> Fri, 20 Jun 2014 23:02:28 +0000 Poppy Tooker 62990 at Where Y'Eat: A Second Round Of Flavor Memories At Frankie & Johnny's <p><em>The revival of a classic backstreet seafood restaurant helps restore more than just a roster of familiar dishes.</em></p><p></p><p></p><p> Thu, 19 Jun 2014 21:35:00 +0000 Ian McNulty 62353 at Summertime Fun: Hot Dogs, Picnics And Kids <p></p><p></p><p><span style="line-height: 1.5;">As temperatures rise around Louisiana it's become perfectly clear that summer is here. So this week on <em>Louisiana Eats!</em> we're talking about traditional summertime foods, giving you advice for picnics, and hearing how to keep your kids entertained during the hottest part of the year.</span></p><p> Sat, 14 Jun 2014 18:15:00 +0000 Poppy Tooker 43411 at Where Y'Eat: Father’s Day Feasts, With A Side Of Baloney <p><em><span class="userContent">Father’s Day, food and being there when the stories start percolating around the table.</span></em></p><p><span style="line-height: 1.5;">Dad cooked a lot of the breakfasts when I was growing up. Pancakes were usually the order of the day, but no matter what he was making the meal usually included a little baloney.</span></p> Thu, 12 Jun 2014 21:35:00 +0000 Ian McNulty 62337 at