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

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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.

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Where Y'Eat
2:43 am
Wed February 23, 2011

Trend and Tradition in New Orleans

Pompano with crab meat and butter, a Creole classic at Galatoire's Restaurant.
Ian McNulty

New Orleans, La. –

It wasn't so long ago that discussions about dinner in New Orleans tended to focus not on what in the world to eat but on where in the city to get it.

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Where Y'Eat
1:53 pm
Sat February 19, 2011

Winter farmers markets

Where Y'Eat
2:42 am
Thu February 17, 2011

Beholding "Burger Week"

Burgers are booming around New Orleans. This one is from the Carrollton-area newcomer Cowbell.
Ian McNulty

New Orleans, La. –
New Orleans is a town with a culinary identity quite unlike anywhere else in the world. But we're also a city where the most universal of all American comfort foods, the most crowd-pleasing, democratic, everyman meal, has an especially close following. That's the hamburger, of course, and perhaps the best illustration of what I'm talking about can be boiled down to two words: Burger Week.

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Louisiana Eats!
5:25 pm
Wed February 16, 2011

Peeling Apart the Segregated Past

Although it is iconic, the New Orleans streetcar has a dark history.

Shrimp Creole
From Woodstoves to Microwaves

2 tablespoons cooking oil
1 large onion, minced
1 clove garlic, minced
2 tablespoons green pepper, minced
1 tablespoon flour
1 8 oz. can tomato sauce
1/8 teaspoon cayenne
1 1/2 to 2 cans water
Pinch of thyme
2 tablespoons parsley
2 pounds shrimp, cleaned
1 teaspoon salt
1/2 teaspoon pepper

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Where Y'Eat
1:51 pm
Sat February 12, 2011

Here's the rub

Where Y'Eat
4:31 pm
Thu February 10, 2011

The Belly of the Beast at Feast

A pot pie with bubble and squeak on the side at Feast in New Orleans.
Ian McNulty

New Orleans, La. –
Fielding a few menu questions might seem like a perfunctory step for waiters at some restaurants. Not so at Feast, a new place in the Warehouse District. Here, that same exercise can prompt a string of ardent inquires from wide-eyed customers. What's bubble and squeak? How about Bath chaps? And is cock-a-leekie an appetizer, an entr e or a diagnosis?

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Louisiana Eats!
5:58 pm
Wed February 9, 2011

Love At First Bite

Cupid thoroughly enjoying himself.

Chocolate Truffles (Yields 30)

1/3 cup heavy cream
6 Tablespoons unsalted butter
2 cups bittersweet chocolate chips

1/3 cup cocoa powder (or combination of other powdered ingredients) for dusting

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