Louisiana Cookin'

Louisiana Cookin'

EDITORIAL

EDITOR Caitlin Watzke

SENIOR COPY EDITOR Rhonda Lee Lother

COPY EDITOR Meg Lundberg

CONTRIBUTING WRITERS Laura Bellucci, John D. Folse

Mac Jamieson

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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
Louisiana Cookin'4 min lettiRegional & Ethnic
Louisiana’s Best: 7 Scrumptious Stops for Beignets
New Orleans is famous for its beignets. These deep-fried delicacies served underneath a pile of confectioners’ sugar became popular at the French Market during the 1920s and have been an essential part of the city’s cuisine ever since. Exactly how th
Louisiana Cookin'3 min letti
Seismic Spirits
THE COCKTAILS WE SERVE at Belle Époque Absinthe Lounge are intended to gently introduce people to absinthe and the culture surrounding its long and storied history. Our Tremblement de Terre is an after-dinner cocktail that reimagines a historic cockt