Food

By Ian McNulty

New Orleans, La. –

I get pretty excited about going out for a Vietnamese meal. But I usually don't set an alarm for one. Still, that's just what I found myself doing before a recent visit to Pho Hoa, a casual Vietnamese noodle house in Harvey.

Nectar Syrup

3 cups sugar
1 cup water
3 tablespoons clear vanilla extract
3 tablespoons almond extract
1 cup canned Carnation milk
1 tablespoon red food coloring

Boil the sugar and water together for five minutes. Cool completely and add the rest of the ingredients. Store covered in the refrigerator.

Pour 1/4 cup nectar syrup over a couple of scoops of vanilla ice cream in a tall glass. Add soda water and top with whipped cream and a cherry.

By Ian McNulty

New Orleans, La. –

One bad thing happened, and countless good things came from it. That was the essential message New Orleans chef Nathaniel Zimet shared with the hundreds of people who turned out to support him at a benefit in July.

Pepper Vinegar

1 pint of small, hot peppers
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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