Louisiana Cookin'

Local produce and Gulf seafood take center stage at Costera, a coastal Spanish restaurant and bar by restaurateur Reno De Ranieri and co-owner Chef Brian Burns. The Uptown restaurant opened in February as an instant favorite. Its communal dining atmo

SWEET POTATOES HAVE BEEN GROWN in Louisiana for hundreds of years, and today, the state remains one of the country’s largest producers of sweet potatoes. Their sweet flavor makes them one of our favorite fall ingredients, but their numerous health be

IT’S NO SECRET how much Louisianans love shrimp. Whether they’re fried, boiled, grilled, or sautéed, we enjoy eating Gulf shrimp just about any way they can be prepared. We adore the briny crustaceans for their versatility on the plate, and this fall

IT WAS WHILE lying on my back and looking up the sight of a 12-gauge shotgun at a sky blackened with birds that I realized I was not a hunter. Even though I came from a long line of hunters, I couldn’t hit the side of a barn. My destiny was to cook g

There is nothing the editors of Louisiana Cookin’ relish more each year than the issue you hold in your hands. For 18 years, we and the Chefs to Watch Advisory Board have savored this opportunity to share the stories of our Chefs to Watch, an annual

WITH THEIR EASY-TO-PEEL SKIN AND SWEET-TART FLAVOR, SATSUMAS ARE ONE OF OUR FAVORITE LOUISIANA FRUITS. THEY’RE GREAT FOR SNACKING BUT ALSO FOR INCORPORATING INTO ALL KINDS OF SWEET AND SAVORY RECIPES. THIS SEASON, TRY SIX NEW WAYS TO MAKE THE MOST OF

As a quintessential dish of both Cajun and Creole cuisines, jambalaya holds a special place in the canon of Louisiana cooking. This one-pot wonder builds deep flavors with rice, the trinity (onion, celery, and bell pepper), and various proteins such

The Bayou State has a universal reputation for exceptional dining—crisp linens or not. However, there are few greater pleasures than honoring a special occasion with an exquisite meal. Whether it’s an intimate birthday party, an engagement celebratio

IS THERE ANY WEEKEND BREAKFAST more indulgent than warm cinnamon rolls covered in decadent cream cheese icing? This recipe features smoky cane syrup mixed right into the dough for an unmistakably Louisiana flavor and takes things to the next level by

FOR MANY IN LOUISIANA, fall weekends revolve around football and tailgating parties complete with an array of delicious finger foods. These Boudin Egg Rolls are super simple to prepare and are great to have on hand for game days. MAKES 15 With spic

THERE IS SOMETHING ABOUT WINE that has a way of bringing people together. Jeff Landry of Landry Vineyards calls it a fellowship drink. Fitting for all seasons, the revered libation is often the mark of a joyous celebration at hand. Twenty years ago,