Louisiana Cookin'

THERE’S NOTHING like the sound of the trinity hitting hot roux, is there? And the smell of chicken and spicy andouille sausage bubbling on the stove while the Saints play in the background? Priceless. That’s how most of our Sundays in the fall and ea

Amarys and Jordan Herndon opened their highly anticipated restaurant Palm & Pine on Rampart Street in July. The duo previously ran a pop-up called Old Portage. At Palm & Pine, the Herndons offer a casual fine-dining experience with a menu that draws

WITH ITS LIGHT AND AIRY TEXTURE, angel food cake is one of our favorite desserts. Better yet, it’s deceivingly simple to make, requiring only a handful of ingredients you probably already have in your kitchen. This cake is utter perfection on its own

‘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 a

AS SUMMER petered to a close in St. James Parish, wild black cherries were in season. That’s when we helped Daddy macerate the cherries in crock jars filled with brandy. Slowly, autumn arrived on the river, which meant harvesting persimmons, pecans,

NEW ORLEANS IS A COCKTAIL TOWN, and since it first opened seven decades ago, the Carousel Bar in the Hotel Monteleone has enticed guests to take a coveted seat at the bar and enjoy one of its artfully crafted drinks. With an alluring selection of spe

WHEN A GUEST ARRIVES at Orlandeaux’s Café, located just a stone’s throw from Shreveport Regional Airport along Interstate 20, they could easily mistake themselves for having interrupted a very popular person’s birthday party. Zydeco and pop country b

MAKES 6 SERVINGS (photo on page 38) This simple and stunning Thanksgiving roulade is stuffed with boudin for a Cajun twist. 3 tablespoons unsalted butter, softened and divided¼ cup finely chopped red onion¼ cup finely chopped red bell pepper4 cloves

Louisiana may be best-known for its Cajun and Creole cuisines, but that’s not the whole story. The French and Caribbean cultures that contributed to those styles were most prevalent in south Louisiana. The food culture of Shreveport and many other pl

AT THE HEART of Cajun and Creole cuisine is a mixture of onions, celery, and bell peppers, collectively known as the “holy trinity.” Cooked together in oil or another fat, these vegetables build a foundation of flavor for many classic south Louisiana

From an easy appetizer to a stunning main course, we have all the recipes you need to make a crowd-pleasing Christmas dinner this year. These delicious dishes for a showstopping double rack of pork, traditional shrimp rémoulade, decadent oyster dress

The Bayou State is known for passing a good time at events throughout the year, but folks from Monroe to the banks of the mighty Mississippi and everywhere in between go even further during the holidays. From millions of twinkling lights to towering

BREAD PUDDING is a tradition in New Orleans, where you’ll find it on just about every restaurant menu and dinner table. When it comes to baking during the holidays, it’s one of our favorite make-ahead desserts. Take this classic to a whole new level

FALL AND WINTER in Louisiana are prime duck-hunting season. Wild duck meat is a great addition to all kinds of dishes, including one of our all-time favorite appetizers, the jalapeño popper. Filled with goat cheese, topped with a slice of duck breast

COVER RECIPE MAKES 1 (9-INCH) DEEP-DISH PIE The holidays just aren’t complete without a pecan pie on the table. This deep-dish version gets a delicious kick from homemade Spiced Rum. Piecrust (recipe follows)½ cup granulated sugar2 tablespoons all-pu

GRAISON GILL is much more than a local baker. With his commitment to grinding fresh flour to use in his artisan breads and other products, he’s a culinary disruptor focused on the utmost integrity of his grains and the process he employs to honor tho

LIFE IN NEW ORLEANS can be characterized by the rhythmic liturgy of its holidays and seasonal celebrations. It should come as no surprise that these celebrations are more often about the food and festivities surrounding them than they are about the h

THROUGHOUT HIS CAREER in New Orleans, Chef Phillip Lopez has become known for the avant-garde style of cooking he showcased at his former concepts Root and Square Root. Last year, Phillip was named executive chef at Galatoire’s Restaurant, the French