Food

Louisiana Eats!
5:00 am
Sat January 19, 2013

From the Big Apple to the Big Easy

Culinary historian Michael Twitty harvests rice in South Carolina. Twitty talks about exploring his ancestry on The Southern Discomfort Tour.
Credit Michael Twitty

Listen to this week's show.

On this week's Louisiana Eats!, Poppy hears expert advice from a bartender, a culinary historian, and a doctor. First, New York City bartender Don Lee discusses the science of mixing drinks in the Big Apple. Then, Michael Twitty talks about his travels along the Southern Discomfort tour. Finally, Dr. Gourmet returns with advice about keeping healthy in the new year.

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Food
4:29 pm
Thu January 17, 2013

Where Y'Eat: Making a Detour for Café Dauphine

Fried stuffed bell peppers at Cafe Dauphine.
Ian McNulty

In a neighborhood not known as a restaurant destination, a new family-run eatery presents both classic and original arguments for paying a visit.

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Food
4:24 pm
Thu January 10, 2013

Where Y'Eat: A Sea Change at RioMar

Red snapper with both local crabmeat and a Peruvian style sauce.
Ian McNulty

It's long been the downtown destination for Latin-style seafood. But more recently, RioMar has also become an ongoing exploration of a nebulous question for the restaurant world — in our age of high-profile chefs, what happens to a restaurant when its name chef moves on?


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Louisiana Eats!
11:04 am
Mon January 7, 2013

Jump-Start Your New Year

"Hoppin' John" Martin Taylor has been spreading the culinary gospel of South Carolina since 1986.

Whether you're shedding weight, saving money, or sharing traditions, we've got you covered on this week's Louisiana Eats!

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Food
4:29 pm
Thu January 3, 2013

Where Y'Eat: A Dining Deluge in New Orleans

Restaurants keep opening all across New Orleans, defying national trends.
Ian McNulty

As a restaurant boom unfolds in New Orleans, some ponder how much it's guided by business or by passion.


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The Salt
1:35 pm
Thu January 3, 2013

Hold That Mini-Burger: Restaurants Forecast Food For 2013

Sliders. We're over them, the National Restaurant Association says.
Bob Ingelhart iStockphoto.com

Originally published on Tue January 8, 2013 8:42 am

Still ordering gazpacho and sliders at your favorite restaurant? Not pre-screening restaurant menus before you make a reservation? Well, hop in the DeLorean and set the chronometer to 2013: You're really behind the times.

Technology is in and bacon-flavored chocolate is out, says a recent survey of 1,800 chefs across the nation.

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Farmers Market Minute
9:30 am
Sat December 29, 2012

The Future is Food

Wendell Berry.

About a decade ago, I was visiting a particularly beautiful part of Kentucky to help a community grow its farmers market. Dinner involved farm-fresh items on a comfortably rustic ranch, and thoughtful dinner discussion was led by original and influential author Wendell Berry.

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Food
4:27 pm
Thu December 27, 2012

Where Y'Eat: A Lucky Start on New Year's Day

Blacked eyed peas and greens, a symbol in the South for luck and money in the new year.
Ian McNulty

New Year's Eve may end with a bang, but in New Orleans New Year's Day often begins with a dish.

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Louisiana Eats!
5:00 am
Wed December 26, 2012

2012 Year in Review

This past spring, Terrance Osborne designed this year's official New Orleans Jazz & Heritage Festival poster.

As we look back at the past year we'll listen to some of our fan favorite interviews on Louisiana Eats!, including Leah Chase, Terrance Osborne, and Aaron McCargo.

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Recipies
3:10 pm
Mon December 24, 2012

When Life Gives You Snow, Make Snow Cream

Snow cream, ice cream made from fresh snow, is a bit of a tradition in North Carolina, though snowfalls aren't common.
Courtesy of Chloe Tuttle

Originally published on Sat December 22, 2012 2:05 pm

There's snow across much of the country this weekend. In eastern North Carolina, where it doesn't snow a lot, snowflakes are an occasion for some folks to flock outside, scooping up what falls to make "snow cream."

That's ice cream made from fresh snow — but you have to mix it fast, before it melts.

Chloe Tuttle runs a bed and breakfast in Williamston, N.C., and she's a bit of an expert on snow cream. She tells Weekend Edition Saturday host Scott Simon the trick is to use soft, freshly fallen snow.

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