Food

Where Y'Eat
2:11 pm
Thu August 26, 2010

The New Orleans Lost Restaurants of 2005

Barrow's Shady Inn, one of the vintage New Orleans restaurants lost after the levee failures of 2005.
Ian McNulty

New Orleans, La. – I heard plenty about places like LeRuth's, Chez Helene, Kolb's and Buster Holmes when I first began exploring New Orleans restaurants as a newly arrived transplant. Never mind that they all had closed years before I moved here in 1999.

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Louisiana Eats!
9:32 pm
Wed August 25, 2010

Katrina Remembrance and City of Gastronomy

Poppy Tooker talks with Leah Chase about recovering after Katrina and the exciting news from Gary Nabhan about New Orleans being proposed to be the City of Gastronomy.

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Where Y'Eat
1:06 pm
Sat August 21, 2010

Florida Water

New Orleans, LA –

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Where Y'Eat
5:42 pm
Thu August 19, 2010

The Tamales of Today

New Orleans, LA – In much the same way that their red flavor burns your lips, their wet grease stains your fingers and their bomb-drop weight rests on your belly, the memories of New Orleans hot tamales have a way of sticking around too.

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Louisiana Eats!
3:55 am
Wed August 18, 2010

Chili Peppers and Rose Wine

Pepper Vinegar

1 pint small, hot peppers of choice
1 pint of cider vinegar

Put the peppers in a clean, glass bottle. Fill with vinegar and screw the top on tightly. Store the pepper vinegar in a cool, dark place for at least a week before using.

Use as a condiment as desired.

***This pepper vinegar improves with age and can be renewed by periodically adding more vinegar to the bottle. It is not necessary to add more peppers.

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Where Y'Eat
2:31 pm
Sat August 14, 2010

Expand Your Culinary Palette

New Orleans, LA – The Vietnamese call them "Chopstick Beans" because they look like chopsticks. And with the heat in full swing this is a great time of year to head out to the New Orleans East's Viet-town for it's early morning Saturday farmer's market. Grab a refreshing sweetened iced coffee or bubble tea and search out these amazing yardlong beans before the day heats up. Thin as a chopstick and found in a variety of green hues, it's also know as asparagus green, presumably for it's length.

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Louisiana Eats!
7:10 pm
Wed August 11, 2010

Upperline Chef Ken Smith and Priestess Miriam Chamani

SEAFOOD GUMBO

1/2 CUP OIL
1 CUP FLOUR
4 GUMBO CRABS
2 LBS. SHRIMP
1 ONION, CHOPPED
1 BELL PEPPER, CHOPPED
3 STALKS CELERY, CHOPPED
2 LBS. OKRA, SLICED 1/4"
OIL FOR FRYING OKRA
1 - 1 LB. CAN CRUSHED TOMATOES
1 GALLON SHRIMP STOCK
1 CLOVE GARLIC
2 T THYME
1 BAY LEAF
1 BUNCH GREEN ONIONS

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Louisiana Eats!
4:18 pm
Thu August 5, 2010

The King of Seafood and Craft Beer

Creole Cream Cheese (Yields approximately 8 pints)

1 gallon skim milk
1 cup buttermilk
Pinch of salt
6 - 8 drops liquid vegetable rennet (can be purchase in health food stores)

In a large stainless or glass bowl mix together all ingredients. Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18 - 24 hours.

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Where Y'Eat
2:12 pm
Thu August 5, 2010

The Compassionate Breakfast Club

New Orleans, LA –

The kitchen at Crescent City Cafe is slammed at eight in the morning on a recent Saturday. Cooks plate the day's specials as fast as they can, expediters urge them on and servers constantly cycle through the line, picking up two or three dishes at a time to shuttle to the dining room.

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Where Y'Eat
2:14 pm
Thu July 29, 2010

Keeping the McKenzie's Name Alive

The McKenzie's Pastry Shoppes of New Orleans were born in the Great Depression, not an easy time for a new business to get started. Maybe that has something to do with why the old brand is so darn tough.

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