The Salt
2:16 am
Wed September 18, 2013

Just What The Doctor Ordered: Med Students Team With Chefs

Fourth year Tulane medical school student Neha Solanki (far right) preps a Greek frittata during a class at Johnson & Wales.
Kristin Gourlay RIPR

Originally published on Thu September 19, 2013 8:26 am

For the past few weeks, the culinary arts students at Johnson & Wales University in Providence, R.I., have been working with some less-than-seasoned sous chefs.

One of them, Clinton Piper, may look like a pro in his chef's whites, but he's struggling to work a whisk through some batter. "I know nothing about baking," he says.

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Green Minute
11:44 am
Sat September 14, 2013

The Green Minute: Make Food, Not Lawns

Urban Farms are gaining traction in NOLA and other cities world-wide.

Christal White delivers this week's Green Minute.

It’s getting harder to know exactly what’s in the food we buy. Many people are tired of grocery store ambiguities and are starting to grow their own food. But what if you are a city dweller or live in a subdivision? How can you start your own one-person gardening revolution? 

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Louisiana Eats
6:17 pm
Fri September 13, 2013

Vegetable Lover's Paradise

Credit Natalie Maynor/flickr

Click here to listen to this week's show.

Deborah Madison has been involved in the food industry since the 1970's. She joins us on Louisiana Eats! to talk about her new book, Vegetable Literacy, and growing up in a family of botanists. We'll also hear from a pair of Memphis natives to discuss how to make vegetables the centerpiece of any meal by sprucing them up with traditional Southern ingredients. 

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4:28 pm
Thu September 12, 2013

Where Y'Eat: How You Like 'Dem Oysters?

The "oysters and pearls" appetizer at Criollo.
Ian McNulty

Cocktail sauce and crackers are great, but New Orleans chefs are getting more creative with how they dress up raw oysters, offering new alternatives for the beloved local bivalve. 

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4:29 pm
Thu September 5, 2013

Where Y'Eat: Sainte Season In The CBD

A contemporary edge runs through the design at Sainte Marie.
Ian McNulty

A stylish CBD restaurant that seemed to portend the future has finally come into its own as the neighborhood has changed around it.

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Red River Radio
9:37 am
Fri August 30, 2013

'Bacon' appétit? Alexandria bakery creates a culinary tribute

Saturday is International Bacon Day and an Alexandria bakery has celebrated all week long. Atwood’s Bakery introduced the salty delight into more than 30 menu items, mostly desserts. This is the bakery’s first Baconfest since opening in 1977. General manager Jennifer Atwood credits her 10-year-old bacon-obsessed son for encouraging her to branch out with her recipes. And she did – creating bacon cookies, truffles, cheesecake, and even an Elvis cupcake made with chocolate chips, fresh bananas and topped with a peanut butter cream and a crumbling of apple wood smoked bacon.

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4:28 pm
Thu August 29, 2013

Where Y'Eat: The Same, But Different — Revived Restaurants After Katrina

The historic Mandina's Restaurant saw significant changes after Katrina.
Ian McNulty

New Orleans witnessed a magnitude of change overnight that it might otherwise have taken an entire generation to work upon our touchstones of home. Restaurants that seemed timeless, and maybe even permanently fixed in their ways, were part of that as well.

As we mark another Katrina anniversary, some of them vividly illustrate a dynamic we can sum up as "the same, but different."

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5:50 pm
Mon August 26, 2013

Why Cold Brew Coffee Tastes Better

(Gregory Povey/Flickr)

Originally published on Mon August 26, 2013 3:44 pm

Cold brewed coffee has become a popular alternative to traditional iced coffee, which is brewed hot and then poured over ice.

Cold brewing is a coffee preparation method that can take up to a day, but Boston-area baristas Sal Persico and San Bellino say the results are better.

San’s ‘Hot Bloom’ Cold Brew


1 cup hot water (around 205 degrees)

7 cups cool water

1 lb of coffee, coarsely ground


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4:25 pm
Thu August 22, 2013

Where Y’Eat: Going Whole Hog For Whole Fish

Whole hog snapper at Pêche Seafood Grill.
Ian McNulty

Whole fish is showing up a whole lot more across New Orleans menus, and the new trend harkens back to a very old style and a deep vein of flavor.

Where Y’Eat: Going Whole Hog For Whole Fish

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12:14 pm
Thu August 15, 2013

Where Y’Eat: Lakefront Restaurant Renewal

Dining on the deck at Brisbi's.
Ian McNulty

The ritual of seafood dinners by Lake Pontchartrain is getting a second wind as new restaurants find ways to open along the New Orleans waterfront. 

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