Food

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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Farmers Market Minute
9:30 am
Sat December 22, 2012

Johnnie A. Clark, Jr.

Johnnie A. Clark, Jr.
MarketUmbrella.org

I recently learned that Johnnie A. Clark, Jr. had died in his sleep at 90 years of age. For longtime farmers market shoppers, you may recall the retired postman turned farmer, who held court on Saturday mornings among his offerings of cut carrots and greens. A real gentleman, Mr. Clark could also be fire and brimstone when issues of social justice and dignity for ordinary people are at stake.

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Louisiana Eats
3:32 pm
Thu December 20, 2012

Christmas Treats & Trips

Since opening in 2007, Sucre Sweet Boutiques and Confection Studio has become a popular destination for New Orleanians.

Join us as we celebrate Christmas on Louisiana Eats! Tariq Hanna of Sucre discusses a recent trip to Switzerland that resulted in his own customized chocolate. Then, after we travel to Natchitoches for the Christmas Festival of Lights, historian Rien Fertel tells us forgotten stories about the praline.

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Farmers Market Minute
9:30 am
Sat December 15, 2012

Chanukah

Domenica’s Alon Shaya.

As the Jewish community approaches the final nights of Chanukah, I am reminded of a recent conversation I had with Domenica’s Alon Shaya. Of course, his interpretation of traditional Jewish holiday meals is now legendary.

The Israeli-born Alon was browsing market stalls for root crops. He described to me how he had recently catered a kosher wedding, and then stepped forward to say, “The way I see it, Kosher is not only among the original health codes (pre-dating our Health Department by a few thousand years) but it’s also a code for sustainability.”

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