Louisiana Cookin'

Humble Roots

‘TIS THE SEASON FOR MARSHMALLOW-TOPPED SWEET POTATO CASSEROLES, and while we can’t argue with a classic, this year, we’re shaking things up with a few new ways to cook sweet potatoes. Whether you try our twice-baked sweet potatoes topped with tasso and cracklin’s, crispy hasselback sweet potatoes with pecans, or the shrimp and grits cake appetizer, you’re sure to have

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

Altro da Louisiana Cookin'

Louisiana Cookin'4 min lettiRegional & Ethnic
Vive la Boucherie
EVERY WINTER, my brothers and I looked forward to the boucherie, a social event that gathered neighboring German, African American, and Cajun families to slaughter several hogs. This laborious task provided fresh meat as well as smoked and salted mea
Louisiana Cookin'4 min lettiRegional & Ethnic
Taste Of The Sea
OYSTERS ARE MUCH MORE VERSATILE than you might think. With their sweet, briny flavor and plump texture, they are nearly perfect served straight from the shell, dressed with nothing more than a squeeze of lemon or a splash of hot sauce. But for those
Louisiana Cookin'7 min lettiCookbooks, Food, & Wine
Piece of Cake
MAKES 10 TO 12 SERVINGS Transform canned cinnamon rolls into a beautiful king cake with this simple recipe. 2 (17.5-ounce) cans refrigerated cinnamon rolls with cream cheese icing*Yellow, green, and purple sanding sugars 1. Preheat oven to 350°. Line