Louisiana Eats!
1:50 pm
Wed March 16, 2011

Spring Holidays Abound

The American Irish: innovating fashion since 1845.

Irish Channel Italian Cabbage (Serves 6 - 8)

1 large head of cabbage
1 lb bacon, diced
1 onion, chopped
3 stalks celery, chopped
1 bell pepper, chopped
1 cups Italian stuffing (see recipe to follow)

Cut the cabbage from the core, then cut into a coarse, large dice (about 3 inch square size pieces.) Rinse cabbage thoroughly in a colander and put aside.

Read more
Where Y'Eat
1:59 am
Wed March 16, 2011

Pho Bubbles Up Around New Orleans

The beef noodle soup pho and other Vietnamese standards are cropping up around town.
Ian McNulty

New Orleans, La. –

Read more
Where Y'Eat
5:45 pm
Thu March 10, 2011

Crawfish Near and Far

When crawfish are slow coming in, it pays to know where to get them.
Ian McNulty

New Orleans, La. –
The Cajun folklorist Barry Jean Ancelet is credited with a maxim that goes like this: in Acadiana your favorite boudin is always from the purveyor closest to home, while your favorite crawfish is invariably found rather far away.

Read more
Louisiana Eats!
1:25 pm
Wed March 9, 2011

Ripening on the Vine

Oeufs a la Bechamel

Serves 4

6 hard boiled eggs
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 teaspoon sugar
4 green onions, thinly sliced
1 teaspoon flat leaf Italian parsley, chopped
Salt and pepper

Read more
Where Y'Eat
11:19 pm
Sat March 5, 2011

Lenten CSF

Where Y'Eat
6:54 pm
Thu March 3, 2011

Eats on the Streets at Mardi Gras

Follow your nose for great, often homemade food served near Mardi Gras parade routes in New Orleans.
Ian McNulty

Read more
Louisiana Eats!
6:05 pm
Wed March 2, 2011

It's Carnival Time!

Throw me somthing, mister!

Jello Shots

Makes approximately 16-32 shots, depending on the size of your paper souffle cups.

Jello, 3 oz box (grape, lemon and lime for Mardi Gras colors, of course!)
1 cup vodka
1/4 cup Everclear grain alcohol (for the brave of heart)
5 or 6 ice cubes
Paper souffle cups in 1 ounce size

Read more
Where Y'Eat
1:57 pm
Sat February 26, 2011

Teatime for Hoffman

Louisiana Eats!
4:43 pm
Wed February 23, 2011

Stories of Struggles & Success

Dr. Jessica Harris' new book, High on the Hog

Breakfast Rice and Eggs

1 Cup of Rice
2 Cups of Water or Stock
1/2 teaspoon salt (if desired)
1 tablespoon butter (if desired)
1 Egg for each cup of rice

Prepare rice:
1. Bring the water to a boil.
2. Add the rice, 1/2 teaspoon of salt and 1 tablespoon of butter, stir once.
3. Cover the pot and return the water to a boil.
4. Immediately turn the stove down to simmer and cook about 15-20 minutes.

Rice is usually done when the water is completely absorbed.

Read more