Louisiana Cookin'

Louisiana’s Best: Pearls of the Gulf

It’s officially oyster season in Louisiana, and we couldn’t be more excited. Though oysters are technically available year-round in the Bayou State, it’s during the colder fall and winter months that these briny bivalves achieve their peak flavor and texture. Oysters taste like the water in which they were grown; as such, Louisiana oysters benefit from a mix of fresh water and salt water that combines to produce a sweet yet salty flavor and firm, meaty texture.

For those who love raw oysters, Louisiana is home to countless seafood

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

Altro da Louisiana Cookin'

Louisiana Cookin'5 min lettiRegional & Ethnic
A Bayou State Thanksgiving
MAKES 10 TO 12 SERVINGS Rubbed with butter and a homemade Cajun spice blend, this turkey will be the star of your Thanksgiving dinner. 1 (12- to 14-pound) whole turkey, giblets and neck discarded½ cup unsalted butter, room temperature8 tablespoons Ca
Louisiana Cookin'1 min lettiCookbooks, Food, & Wine
Gourmet Gift
FOR A HOMEMADE TREAT that doesn’t require much effort, chocolate bark is one of our go-tos. One of the best parts about it is that you can personalize it to your recipients’ tastes. In this recipe, we added cayenne pepper and chili powder for a bit o
Louisiana Cookin'3 min lettiRegional & Ethnic
Sharing the Sizzle
I LEARNED EARLY IN MY CAREER that while chefs and restaurateurs are competitors, they are much better friends than foes. One late Sunday afternoon in 1978, Ruth Fertel, owner of Ruth’s Chris Steak House in New Orleans, dined at my Lafitte’s Landing i