food

Food
6:30 pm
Thu January 8, 2015

Where Y'Eat: Making the rounds with Turkish meze

A sampling of traditional Turkish flavors at the Uptown restaurant Mezze.
Ian McNulty

Picture some friends sharing and sampling a progression of small plates and you have a very modern portrait of casual dining. But, in another example of how new trends at the dinner table often reflect old customs, you can assemble that same scene around Turkish flavors and see a very traditional view of social dining. That’s one on display in New Orleans these days at an Uptown eatery called Mezze.

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WRKF
3:01 pm
Mon December 29, 2014

Hangover Cures: Fact or Fiction?

Originally published on Fri January 9, 2015 9:29 am

You know you’ve been there—churning stomach and pounding head the morning after a party. So what do you do to alleviate the self-inflicted misery of a hangover?


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Louisiana Eats!
2:21 am
Sun December 28, 2014

Louisiana Eats! 2014 Year In Review

National Cancer Institute

There were so many different food stories that emerged this past year that we had a hard time narrowing them down to a single hour of programming. Whether it was the Gulotta brothers opening up their own restaurant in Mid-City or a national grocery store returning to the city, there seemed to be new food stories popping up everywhere. It wasn't just local either: one of our favorite chefs traveled to Russia and The New York Times stuck its foot in its mouth

Sadly, we also lost some very good friends of ours. Michael Mizell-Nelson and Rudy Lombard both championed Louisiana's foodways and worked hard to preserve many of our customs and traditions. We'll revisit them one as time before we turn the page to another calendar year.

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WRKF
4:23 pm
Mon December 22, 2014

With Changes to Sanitary Code, More Homemade Cane Syrup Hits the Market

The end result of reviving a Southern Louisiana "lost art": Pure Cane Syrup.
Frank Barnett, WRKF

Originally published on Wed December 24, 2014 4:19 pm

Make cookies and cakes at home and you can sell them without a health inspection of your kitchen. Ahead of this season, cane syrup was added to the list of foods Louisiana deems “low-risk”.

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Louisiana Eats!
11:28 am
Fri December 19, 2014

Holiday 2014: When Hanukkah & Christmas Collide

Credit US Navy

  Scholar Michael Twitty says that during the holidays, "everybody's stuff is all mixed up." He speaks from experience: Michael's connected to Hanukkah, Christmas, and Kwanzaa celebrations that keep him busy this time of year. He's one of the many guests who'll sit at our table to discuss how their holiday traditions are kept alive and why food is often at the center of those traditions. 

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NolaVie
12:17 am
Fri December 19, 2014

Making Groceries At The French Market

Crescent City Farmers Market offers fresh, locally produced foods to NOLA communities.
Credit Crescent City Farmers Market

Kathryn Parker has been at the helm of the Crescent City Farmers Market for just one year. Taking over from the organization's original leader, Richard McCarthy, who went on to become the Executive Director of Slow Food America, Kate says it’s been a year that has flown by so quickly, one with a never-ending learning curve.

“I thought I knew a lot about growing seasons,” she says. “But the more time I spend with the market, the more I am learning."

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Food
4:55 pm
Thu December 18, 2014

Where Y'Eat: When Wintry Cravings Trump Temperature

Muriel's Jackson Square wearing its holiday finery during a season of hearty food cravings in a subtropical city.
Ian McNulty


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WRKF
4:21 pm
Mon December 15, 2014

Food Bank Asks: On a Scale of 1-to-3, How Nutritious is that Donation?

Originally published on Thu December 18, 2014 10:58 am

Second Harvest Food Bank is the largest in Louisiana, serving over 200,000 people each year. Three quarters of clients at the pantries Second Harvest supplies say they regularly rely on the food they get there to make ends meet. In the same survey, over a third of pantry clients say they have a family member with diabetes. So Second Harvest is starting to pay closer attention to the nutrition of the food they distribute.

 


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Louisiana Eats!
5:00 am
Sat December 13, 2014

Why I Decided To Keep The Family Business Alive

Liam Callahan, right, separates the curds from the whey in a 400 gallon vat of Carmody cheese at Bellwether Farms in Petaluma, California.
Credit Brian Streeter

At one point in their lives, each of our guests had to choose whether or not they would inherit a family business. The answer didn't always come quickly, and most of them had to change the business to make it their own, but each decided to carry their family's tradition to the next generation.

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Food
3:26 pm
Thu December 11, 2014

Where Y'Eat: Molly's At The Market, Now From The Market

A spectrum of greens, and many other vegetables, are the basis for a unique market-to-pub bar food menu at Molly's at the Market.
Ian McNulty


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