Louisiana Cookin'

WELL PRESERVED

ABIGAIL SPAHT RICKS was always interested in traditional crafts such as quilting, canning, and preserving—a passion instilled in by her grandmother and her mother, Gaye Spaht.

“The three of us spent so much of our free time doing our thing together, whether that was baking or cooking or something else,” says Abigail.

Abigail honed those skills throughout her childhood and college at Louisiana State University, where

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
Jambalaya Quick
BY ITS VERY NATURE, jambalaya is a relatively quick-cooking dish. To make it, all you have to do is brown some meat, sauté Louisiana’s holy trinity, add rice and liquid, and simmer until the rice is cooked through. All in all, it takes about an hour
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