Food

Where Y'Eat
4:59 pm
Sat May 14, 2011

Water

Where Y'Eat
4:44 pm
Thu May 12, 2011

A Portable Po-Boy Legacy

The Bakery, an old Gentilly neighborhood joint, lives on as Koz's, now in Lakeview and Harahan.
Ian McNulty

New Orleans, La. – One of the stereotypes we endure as New Orlenanians is our dogged resistance to change. Somehow, this is supposed to be a bad thing. But when you have such rich traditions and cultural touchstones that are so particular to a place, well, why would anyone be in big rush to change them?

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Louisiana Eats!
5:11 pm
Wed May 11, 2011

Shadows on the Gulf & Holmes in the Quarter

BUSTER HOLMES' WORLD FAMOUS RED BEANS & RICE

1 pound red beans
1 pound smoked ham hock
1 onion, chopped
1/2 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1/2 stick margarine

Pick through the beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire until done, about 2 hours. Add salt, pepper, margarine and cook 5 minutes. Serve on rice with Louisiana hot sauce, French bread and butter.

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Where Y'Eat
4:57 pm
Sat May 7, 2011

Tchaikovsky's birthday dish

New Orleans, LA – Did you know that today is composer Peter Tchaikovsky's birthday? He would have been 171 years old. If here were still here, I have a hunch that he'd be requesting his favorite Russian fish pie for dinner. Have you ever had Kulebiaka? Brought to Russia by French chefs after the War of 1812, this creamy pie features hard-boiled eggs, fish, mushrooms, and brioche or puff pastry. With wild catfish running, eggs laying, and mushrooms popping, why not celebrate Tchaikovsky's birthday with a Gulf Coast version of Kulebiaka?

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Louisiana Eats!
3:56 pm
Wed May 4, 2011

NOLA Family Businesses

Bernie Joliet's Mamita & Papa making tamales in New Orleans' yesteryears.

How To Clean & Fry Soft Shell Crabs

With crab in one hand and kitchen shears in the other begin by removing the face about 1/2 inch, including the eye sockets and the mouth. Next turn the crab over and remove the apron.

Finally, remove the feathery gills from both sides of the crab by lifting up the pointed ends of the soft shell, pulling them away from the body and snipping them off. Make sure you cut through the fluid-filled sac right behind the face to prevent the popping that happens as they cook.

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Where Y'Eat
4:55 pm
Sat April 30, 2011

Mayhaw!

New Orleans, LA – Sweden may boast about its red lingonberries; and Michigan has its red cranberries. But, here in the Gulf Coast, soggy bottom forests produce a most unusual red berry called the Mayhaw. Its name corresponds with the time of year its trees bear fruit: May. Closely related to the Hawthorn, this prickly member of the rose family produces a red berry coveted by jelly makers and sauciers from Houston to Mobile. Pirogue is often the vehicle of choice for mayhaw expeditions to these compact shrubby trees that often reside in swamp terrain.

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Where Y'Eat
10:24 am
Thu April 28, 2011

Biking Louisiana's Beer Belt

Taking a pull at the Abita Brewing Co.'s plant tour in Abita Springs.
Ian McNulty

St. Tammany Parish, La. –

Of all the great reasons to hop on a bicycle, one that becomes immediately apparent while pedaling along the Tammany Trace on the Northshore is a real sense of entitlement to calories.

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Louisiana Eats!
6:53 pm
Wed April 27, 2011

Anthony Bourdain & Jazzfest

Courtbouillon

Fish Fillet
1 lb. can of tomatoes
1 Onion, chopped
1 Bellpepper, chopped
3 Celery stalks, chopped
1/2 cup bacon grease or oil
1/2 cup flour
2 Garlic cloves
2 1/2 cups fish stock or water
2 Tsp. Thyme
2 Bay Leaves
1 Tsp. Pepper Sauce
Salt to taste

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Where Y'Eat
4:53 pm
Sat April 23, 2011

Eggstra! Eggstra!

New Orleans, LA – With Easter upon us, I'd like to talk about eggs. Back in the 20th Century, we were led to believe that eggs should be white. Today, at nearly every farmers market, you'll find brown, white, green and blue eggs. The green and blue are hatched by Chilean Araconda chickens. They're the cute hens with fluffy legs. Recently, we've also learned to love French Black Copper Marans eggs. Their shells are like their name - a deep brown copper color. The variety was popularized in the French Atlantic town of La Rochelle. Here in the US, they've acquired a certain je ne sais quoi.

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Where Y'Eat
4:02 am
Thu April 21, 2011

A Lunch Legacy in Hibernation

Pete Michailakis at the register of Gregory & Pete's in the CBD.
Ian McNulty

New Orleans, La. –

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