From sourcing their groceries to composting kitchen waste and everything in between, more New Orleans restaurants are getting serious about going green, and new resources are emerging to help them do more.
There’s more green at some New Orleans restaurants these days, and it’s not just kale and spinach. I’m talking about green sustainability and the energy-efficient and eco-friendly steps more restaurants around the city are taking to get there.
In honor of the incredibly rare occurrence of Thanksgiving and Hanukkah overlapping, Louisiana Eats! is building the perfect Thanksgivukkah holiday meal with caterers, cooks and bakers.
First we'll speak with Bertha Pichon, a Creole woman who's been the Kosher caterer in New Orleans for over forty years. The Kosher conversation continues with a chat about traditional Hanukkah cooking preparations with Mildred Covert.
Then we'll hear about some of Louisiana's favorite Thanksgiving dishes from Madeline Wright and the NOLA Pie Guy.
Building a cookbook is a lot of work. From recipe testing to photography sessions to finalized editing, the process can be grueling. On this week's Louisiana Eats! we'll hear how it gets done, from beginning to end, from a group of authors and photographers.
There is nothing seasonal about weinerschnitzel or sauerkraut. But dine around New Orleans during October and you might think otherwise as these traditional German dishes are trotted around for Oktoberfest celebrations.
However, now that it’s November, and all the costume lederhosen and plastic beer steins have been stowed for the year and the last refrains of the chicken dance song are finally receding, local diners with a taste for traditional Bavarian cooking still have options.
Chef John Besh's Cooking from the Heart documents his journey through the domestic and European kitchens that have influenced his palette and cooking style. This week on Louisiana Eats! we'll cook a dish with John at Restaurant August and then join him in the dining room for a conversation about his career.
Delve into the supernatural on this week's Louisiana Eats! We're speaking with Manbo Sallie Ann Glassman about the role food plays in ceremonial vodou. Listen closely and the spirit will move you.
Spirits also leave behind their recipes, according to Mary Ann Winkowski. She's been able to speak with ghosts since her childhood and know several reasons why they stick around. And death has visited the Hermann-Grima House in the French Quarter; we'll take a took to learn about the customs of a 19th century funeral and the importance of food on All Saints Day.
If all of this is too spooky for you, stick around for a light-hearted chat with Clare Crespo for ways to spruce up your Halloween holiday.