Food

Fried Chicken a la Leah Chase

Serves 4 - 6

1 whole chicken, cut into pieces
Salt and pepper
Flour
Oil for deep frying

Rinse the chicken piece thoroughly and pat dry. Liberally season the chicken with salt and pepper, then dredge in all-purpose flour. Heat the oil to 350 degrees and add the chicken to the hot oil making sure not to crowd the pot with too many pieces at one time. Set a timer for 20 minutes and when the timer rings, remove the chicken from the oil and drain on a rack. Serve immediately.

New Orleans, LA – I know that you think Vidalia is ground zero for sweet onions. Indeed, we tip our hats to Vidalia, Georgia for training us like monkeys to believe that they are the center of the onion universe. Thanks to living on land that contains little to no sulfur, their onions are sweet. However, let me let you in on a delicious secret: Petal, Mississippi has little to no sulfur in its soil. As a result, their onions are so sweet that I even eat the roots. And that's not all. Tangipahoah Parish's soil is also "sweet." Local onions are available now at our region's farmers markets.

By Ian McNulty

New Orleans, La. –
Jury trials at Orleans Parish Criminal Court are on the rise. This means the court needs more jurors, and it means the chances of a New Orleans resident being called for service are higher than ever.

Creole Oyster Bisque

Serves 8

1 qt. oysters and their juice
3 stalks finely chopped celery
8 tablespoons (1 stick) butter
3 stalks finely chopped celery
6 tablespoons flour
2 cups oyster liquor (or oyster rinse water)**
2 teaspoons thyme
2 bay leaves
3 medium Idaho potatoes, peeled, cubed and blanched
1 bunch thinly sliced green onions
2 cups heavy cream (or 1/2 & 1/2)
Salt, pepper, hot sauce to taste