Reggie Morris / Louisiana Eats

Hogs for the Cause has all of the ingredients for a spectacular spring festival: live music, libations, and prize-winning barbecue.

Red beans and rice at Dunbar's Creole Cuisine in New Orleans.
Ian McNulty

Gumbo is famous. Po-boys get plenty of press and king cake is now a seasonal sensation, splayed across social media for all the hungry world to crave.

The Lenten fish fry is a sign of the season in south Louisiana that brings more than flavor to the table.
Ian McNulty

Sometimes, the food seasons of New Orleans arrive in all the gaudy glory of a king cake, and sometimes they register as the roiling boil of crawfish revving up in the backyard.

Enter to win American Seafood book by Barton Seaver

Mar 6, 2018

March 2018 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, one (1) winner will receive one (1) copy of American Seafood by Barton Seaver. The book has a retail value of $50.00.

Enter before March 31, 2018, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Marianna Massey / Marianna Massey Photography

When the Food Network launched in 1993, the pastime of binge-watching cooking shows didn’t exist, and chefs weren't celebrities. Today, with shows like Chopped and Iron Chef America airing on primetime, the role of the Food Network has transformed.

Forager Pascal Baudar wildcrafts plants, herbs and fungi from the wild, then uses them as ingredients to create food and beverages that he says express the true flavor of the environment. He is the author of two great books on the topic, The New Wildcrafted Cuisine and The Wildcrafting Brewer.

The path to become a Master Sommelier is not for the weak of will or unprepared of palate. The certification exam literally goes on for days and includes portions on theory, practical knowledge and tasting. Those taking the exam must be able to taste wine at random and be able to name the grape, the place it's from, and the year it was made.

Barton Seaver is an award-winning chef whose work now focuses on sustainability in the fish and seafood industries. He is the author of more than a half-dozen books including the essential American Seafood, a deep dive into the past, present and future of America's emotional and economic relationship with seafood.

Antibiotics and the future of Big Chicken

Mar 2, 2018

Maryn McKenna is a journalist who specializes in superbugs – bacteria that have evolved to survive antibiotics. Her book, Big Chicken, focuses on research involving the use of antibiotics in modern agriculture and how they changed the way the world eats. McKenna says the chicken industry is largely to blame for our enormous overuse of and exposure to antibiotics.

A specially cultivated oyster from the waters around Grand Isle.
Ian McNulty

If we're at an oyster bar in Louisiana, we are usually not after something new, unless maybe it’s some different mojo in the cocktail sauce. But the oyster? We already know exactly what to expect. It will be a Gulf oyster – big, gregarious, generous, delicious, a bargain too and a taste we know by heart.