Food

Louisiana Eats: 2017 Louisiana Eat! Year In Review

Dec 29, 2017
Nature Trail National Scenic Byway District / Wikimedia Commons / Nature Trail National Scenic Byway District / Wikimedia Commons

As 2017 comes to an end, we take a look back at some of our favorite Louisiana Eats moments from the past year.

 

First, we speak with Lior Lev Sercarz, a chef, spice blender, and owner of La Boîte in New York City. Lior discusses his career's trajectory from sergeant of the Israeli army to spice master, and explains why he believes both home cooks and professional chefs will benefit from delving into spices.

 

Ian McNulty

Dining trends and new concepts can be exciting, but for some New Orleans expats the food priorities are all from the past. The holiday season is their time to reconvene with familiar flavors, and that time is limited. Don't get in their way. 

For those interested in the latest from the realm of food and restaurants, these have been exciting times around New Orleans. There have been so many new eateries, new flavors and hot trends turning up, it’s been hard just to keep track of them, never mind try them all.

Video from Lynne's Goodbye farewell event

Dec 28, 2017

After more than 22 years, Lynne Rossetto Kasper has retired as the host of The Splendid Table. Cameras were rolling during our Lynne's Goodbye live farewell event for Lynne at The Fitzgerland Theater. Here are some videos from that evening that include the origin of The Splendid Table book and radio show, some of Lynne's favorite interviews, and a moving tribute from Francis Lam.

THE STORY BEHIND THE BOOK, THE SPLENDID TABLE

chefjohncurrence.com

This week, we’re sharing portraits of two chef-artists, tracing their paths from cradle to culinary greatness. 

First, we hear from James Beard Award-winning chef John Currence, whose upbringing in New Orleans has informed his illustrious restaurant career based in Oxford, Mississippi. John describes the through-lines of his craft, which includes a strong sense of place and a healthy dose of humility.

Photo by Ian McNulty

There's an old adage that New Orleans food doesn't travel well. But it will take a lot more than an adage to keep people from trying, especially during the holidays.

The quince: The fruit that started the Trojan War?

Dec 18, 2017

The quince rarely gets its due. Fruit expert David Karp has the lowdown on this luscious, rosy fruit.

Lynne Rossetto Kasper: What is a quince?


Recipe: Quince and Vanilla Sorbet

Loquats may be rare, but they're worth looking for

Dec 18, 2017

Fresh from the tree, the loquat is juicy, sweet, and bursting with juice and flavor. But it's so delicate and decays so quickly that it's rarely shipped to commercial markets. Fruit expert David Karp has written about loquats for The New York Times and delivered a talk on this delicious fruit at a meeting of the American Institute of Wine & Food. 

Lynne Rossetto Kasper: On my travels in Italy, I've tasted a delicious fruit called a loquat. What are they and why are they special?

How to pick the best nectarines and apricots

Dec 18, 2017

Fruit expert David Karp shares how to pick the tastiest nectarines and apricots of the season.

Lynne Rossetto Kasper: How did you get interested in fruit varieties? Why are they important?

Don't be intimidated by this familiar yet mysterious fruit

Dec 18, 2017

Fruit expert David Karp on the date, a fruit at once both familiar and mysterious.

On where dates come from

When life gives you Meyer lemons, make lemonade

Dec 18, 2017

Meyer lemons are an intriguing hybrid that originated in China. Fruit expert David Karp explains.

Lynne Rossetto Kasper: What exactly is the small, yellow-orange citrus fruit called a Meyer lemon?

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