Louisiana Cookin'

Editors Letter

HERE’S NOTHING like the sound of the trinity hitting hot roux, is there? And the smell of chicken and spicy andouille sausage bubbling on the stove while the

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Louisiana Cookin'

Louisiana Cookin'7 min lettiCookbooks, Food, & Wine
Fat Tuesday Brunch
The merriment of Carnival season culminates on Fat Tuesday, the day before the fasting period of Lent begins. In New Orleans, the festivities start early in the morning and last well into the afternoon. For us, there’s nothing like starting the day w
Louisiana Cookin'1 min lettiRegional & Ethnic
Editors Letter
MARDI GRAS is my favorite holiday. I love everything about it: the lively parades, the colorful floats, the upbeat music, the delicious food, the feeling of merriment and joie de vivre that permeates the air. With all of this excitement, how could yo
Louisiana Cookin'2 min lettiRegional & Ethnic
Tasso Tradition
TASSO HAS LONG BEEN an indispensable ingredient of Louisiana cuisine, used to impart flavor to red and white beans, gumbos, jambalayas, and more. Tasso (pronounced “tah-so”) is often referred to as ham, but it is actually made from flavorful pork sho