Originally published on Thu February 27, 2014 6:57 pm
The morning of Mardi Gras calls for something a little hardier â€” and a little more indulgent â€” than your average bowl of Wheaties. After all, a long day lies ahead, thick with flying beads, outlandish parade floats and food in every form and function. When partying in New Orleans starts as early as dawn, a good breakfast is crucial.
And don't forget, Poppy Tooker adds: "This is the one city in America where breakfast drinking is totally socially acceptable." Why let such a splendid opportunity go to waste?
Originally published on Wed February 26, 2014 10:02 am
The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. "Fat Tuesday" â€” the Christian day of revelry and indulgence before the austere season of Lent â€” features dough deep-fried in fat as its main staple.
Originally published on Thu November 8, 2012 6:03 am
Let's first toast the season with steaming mugs of hot cider and glasses of sparkling hard cider. Then, let's start cooking. Cider isn't just good to drink. It can play the starring role in both sweet and savory dishes.
Times-PicayuneÂ culinary sleuths Marcelle Bienvenu and Judy Walker are helping local foodies rebuild post-Katrina â€” one recipe at a time. They stopped by the WWNO studios to talk to our Diane Mack about their latest project: Cooking Up a Storm.
Recipes from Cooking Up A Storm, reprinted with permission from editorsÂ Marcelle Bienvenu and Judy Walker