Food writer Ian McNulty sits down for a meal of under-utilized seafood meant to showcase what diners might be missing in the bounty of the Gulf.
The prospect of an exotic dining experience may conjure the unfamiliar food traditions of far-off lands or ingredients too luxurious for everyday meals. But recently I sat down for an intriguingly original dinner built around seafood that is not only found close to home but is also routinely discarded as soon as it’s caught — or else chopped up as bait to catch other fish.
Every year, the James Beard Foundation recognizes cherished local food businesses distinguished by their timeless appeal. This year, the America's Classic honor was awarded to Hansen's Sno-Bliz, the place where the unique style of the New Orleans sno-ball was invented.
Click here to listen to Scott Gold's take on the iconic Sno-Bliz.
As the sun comes up on Saturday mornings, the crowd is already out at the Vietnamese farmers market in far eastern New Orleans. Like any farmers market, it's a place where vendors and regular shoppers look like they're right at home, conducting face-to-face commerce with familiar people, discussing their fresh-from-the-soil produce and chatting between sales.
Students at NYU's Food Studies program are studying to be professionals in all walks of life, from community organizers and journalists to food-policy experts and public health workers.
The class takes a week-long trip to New Orleans each year, which is often the first time students visit the city. Their professor goes to great lengths to connect them with authentic Louisiana experiences, but is a week enough time to overcome years of media-saturated preconceptions?
Using food as a way to understand the world is something your parents probably never studied in college, but it’s has become a popular discipline in the past decade. Each year, professor Meryl Rosofsky brings students from NYU’s food studies program to New Orleans for a week-long cultural immersion. We join them at Dooky Chase to hear if their preconceptions of New Orleans are being shed.
As temperatures rise around Louisiana it's become perfectly clear that summer is here. So this week on Louisiana Eats! we're talking about traditional summertime foods, giving you advice for picnics, and hearing how to keep your kids entertained during the hottest part of the year.
Father’s Day, food and being there when the stories start percolating around the table.
Dad cooked a lot of the breakfasts when I was growing up. Pancakes were usually the order of the day, but no matter what he was making the meal usually included a little baloney.
Cooking seemed to put dad in the mood for stories, some about his days in the army, some about the dubious adventures he and his brothers got into when they were young. As the syrup and butter went on the pancakes, so the exaggeration and embroidery built these stories up to Paul Bunyan proportions.