Food

Louisiana Eats!
5:00 am
Sat March 2, 2013

Where the Water Beats Against the Land

This is one of several photographs that Alexander Allison shot of the flooded conditions along the Mississippi River at the turn of the 20th century. Tulane University professor Oliver Houck used this picture on the cover of his recently released book, Down on the Batture
Credit Alexander Allison

On this week's Louisiana Eats! we'll go Down on the Batture with Professor Oliver Houck. He'll explain the ecology of this small sliver of land, the bounty of foodstuffs found there, and the opportunities it provides for fringe living.

We'll also hear about the partnership forged between Tulane University's School of Medicine and Johnson & Wales University, a prominent culinary institute in the United States.

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Food
4:28 pm
Thu February 28, 2013

Where Y'Eat: Taking the "West Bank Shortcut" for a Cajun-Style Seafood Feasts

The crawfish often seem a little bigger on the West Bank.
Ian McNulty

Taking the "West Bank shortcut" to get just a little closer to the source pays big dividends when it's time for a boiled seafood safari. 


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Louisiana Eats!
5:00 am
Sat February 23, 2013

Hughes Goes South; Seafood Goes Digital

Chef Ryan Hughes' new restaurant, Purloo, currently operates as a pop-up restaurant located on Prytania Street in Uptown New Orleans.

Listen to this week's show.

On this week's Louisiana Eats! we'll have an extended chat with Chef Ryan Hughes. Ryan talks with us about  his transformation into a certifiable Southerner and explains the association between his new restaurant and the Southern Food & Beverage Museum.

We'll also hear how technology and food are becoming intertwined when Poppy speaks with representatives from the Gulf Seafood Trace program.

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Food
4:22 pm
Thu February 21, 2013

Where Y'Eat: The Lenten Fish Fry

Fish fries around town offer all kinds of seafood this season.
Ian McNulty

It may be easy to practice meatless Lenten Fridays in Louisiana, but a lot of hard work still goes into the traditional fish fries at churches all across town.

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Louisiana Eats!
5:00 am
Sat February 16, 2013

The Importance of Going Slow

Slow Food USA's new executive director, Richard McCarthy.

On this week's episode of Louisiana Eats!, Poppy sits down for an extended chat with Richard McCarthy, a homegrown hero who's provided leadership to the Crescent City Farmer's Market for more than fifteen years. Richard speaks about the work he's done in New Orleans and discusses his recent appointment as Slow Food USA's  executive director.

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Food
4:21 pm
Thu February 14, 2013

Where Y'Eat: Fishing Lessons at Horinoya

Chirashi sushi at Horinoya.
Ian McNulty

How faithful technique and a deep menu of traditional dishes set a longtime CBD sushi spot apart.


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Food
10:30 am
Tue February 12, 2013

Meet The Calas, A New Orleans Treat That Helped Free Slaves

Waitress Gaynell James serves up calas cake from the kitchen at The Old Coffeepot Restaurant in the French Quarter of New Orleans on Jan. 28, 2013.
Gerald Herbert AP

Originally published on Thu February 14, 2013 12:35 pm

It's Mardi Gras, and down in New Orleans, the King Cakes, beignets and other gustatory delights are flowing freely. But if you prefer your culinary temptations with a side of history, allow me to introduce you to the calas, a Creole rice fritter with a storied past.

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Where Y'Eat
4:25 pm
Thu February 7, 2013

Where Y'Eat: Eats on the Streets at Mardi Gras

When Mardi Gras parades roll, boot-strap entrepreneurs hit the streets too, selling all kinds of food.
Ian McNulty WWNO

As parades roll and people hit the streets for Carnival revelry, street food blossoms everywhere.

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10:15 am
Mon February 4, 2013

Wynton Marsalis and Poppy Tooker: An Ode to Gumbo

Lead in text: 
There is a big difference between gumbo and just any old soup. Gumbo is a full meal. It's a tradition and a philosophy. The fundamentals don't change, but the variations are endless. Our own Poppy Tooker went on CBS Sunday Morning to show Wynton Marsalis how it's done.
(CBS News) On New Orleans' Super Bowl Sunday, Wynton Marsalis brings us an essay about his home town's signature dish, as much a cultural symbol of New Orleans as the bayou or jazz: New Orleans, the Crescent City. It remains a fascinating place because of the diversity of its culture.
Super Bowl Food
1:56 pm
Sat February 2, 2013

Super Bowl Sunday, A La Sandwich Monday

The waffle layer requires careful placement and suspension of disbelief.
NPR

Originally published on Sat February 2, 2013 2:17 pm

Seven Layer Bean Dip is a staple of Super Bowl parties, but there's an inherent risk: What if you show up with a seven layer dip, and someone else brings eight layer dip? It's humiliating. Last year, we created this 32 Layer Bean Dip recipe to help you win the Dip Arms Race, once and for all.

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