Liberty's Kitchen

Green Minute
3:32 pm
Fri August 9, 2013

A New Restaurant Group = Green Cuisine

Christal White from the Green Project delivers The Green Minute.

New Orleans is a city that has long been known for its amazing cuisine, but not exactly for being the most green. Our recipe for success is delicious, but lacks some very important: environmentally responsible ingredients. Well, leave it to LifeCity to tweak the recipe.

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Food
4:34 pm
Thu April 18, 2013

Where Y'Eat: Meals With A Mission At Nonprofit Cafés

Café Reconcile has recently finished a major overhaul of its cafe.
Courtesy of Café Reconcile

At a clutch of nonprofit restaurants, the notion of service extends far beyond waiting tables.

Meals With A Mission At Nonprofit Cafés

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Louisiana Eats!
12:00 pm
Wed September 5, 2012

Back to School

The Louisiana Culinary Institute in Baton Rouge.

This week on Louisiana Eats! we'll go back to school with three different experts. Dr. Tim Harlan of Tulane Medical Center explains how his graduate students are teaming up with chefs from nationally renown culinary school, Johnson & Wales.

Then Chef Alex Hamman gives us a profile of the Louisiana Culinary Institute in Baton Rouge. Plus, the crew of Liberty's Kitchen helps school children stay focused and attentive in the classroom.

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Louisiana Eats!
6:29 pm
Wed September 7, 2011

Cultivating the Next Generation

Liberty's Kitchen is located at 422 1/2 S. Broad Street in New Orleans.

Crab Yvonne (Serves 6)

6 tablespoons butter
1 lb. Lump crabmeat
8 - 10 button mushrooms, thinly sliced
1 bunch green onions thinly sliced
1 8 oz can of artichoke bottoms, thinly sliced
Salt & pepper to taste

Heat butter in skillet. On a medium high heat, saute mushrooms in butter until they release their juices. Add green onions and artichoke bottoms and stirring carefully until heated through. Carefully stir in crab, trying to keep lump meat as whole as possible. Season to taste and serve.

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