Louisiana Cookin'

EDITOR’S LETTER

SNOBALLS ARE A SUMMER OBSESSION of mine, just as they are for many people in New Orleans. I’ll wait in long lines at Hansen’s, Ro-Bear’s, and. For years, I’ve worked with the talented folks in our test kitchen to do so, but it’s never quite worked out. Between time-tested machinery and more than a little magic, snoballs are just something you’re going to have to travel for, I guess.

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Altro da Louisiana Cookin'

Louisiana Cookin'4 min lettiRegional & Ethnic
Royal Pastry
WHILE THE REST OF THE COUNTRY unwinds from the busy holiday season, Louisiana prepares to move into Carnival season and welcome back the beloved king cake. While cinnamon-filled brioche king cakes can be found in nearly every bakery and grocery store
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
Louisiana Cookin'5 min lettiRegional & Ethnic
New Ways with Andouille
MAKES 4 A spicy slaw and sweet-and-sour sauce balance the smoky flavor of andouille in this recipe. 4 cups shredded red cabbage (about ½ medium head)½ cup sliced red onion⅓ cup chopped green onion2 tablespoons chopped drained pickled jalapeño1 tables