I’ve always wondered how our beasts of burden feel about their “jobs”. Are their feet hurting? Do they enjoy being useful, understanding how important they are to us, or do they want to go on strike for better working conditions, a day off, or higher “wages”?
Category: New Orleans
If you love cookbooks, New Orleans, or Cajun-Creole food – or if you just want a good read that pulls you into a magical culinary history – you need this cookbook.
From Shoofly Magazine: A simple story about a food festival grows to epic proportions when it kicks off the search for some of New Orelans’ best fried chicken.
The Edinburgh farmers market had everything: produce, cheese, a bridal couple, dogs, paella, olives, breads…a plethora of products and people-watching.
The NOLA farmers market: no tchotchkes, doodads, gewgaws, knickknacks or trinkets here, just fine NOLA foodstuffs, friendly folks, and some fantastic music.
An article listing the best Southern restaurants – not surprisingly, New Orleans snags 8 of the 50 spots.
A trek down Magazine Street in New Orleans reveals the existence of garlic beignets, a real treat at a neighborhood cafe called The Vintage.
Even though the traditional Kentucky Derby cocktail is the mint julep, the libation of choice for the Grill-Meister and me is the Bourbon Milk Punch. It is lusciously, sinfully rich – a milkshake for grownups.
Building anticipation for the New Orleans Jazz Fest by cooking some of our favorite Louisiana recipes at home, like Paul Prudhomme’s blackened fish. Yum!
Jazz Fest eating is so food-truck-trashy-tasty good that you simply have to eat it. How to pick from over 250 options? How to save room for NOLA restaurants?
Bourbon Milk Punch from Bourbon House in New Orleans: if you’re of age and inclined to imbibe, this creamy, dreamy, thick elixir should be on your bucket list.
It can be very, very hot in New Orleans in early May, and the Jazz Fest sun is as strong as their chicory-laden coffee and those marvelous drinks they call Hurricanes. A hat is an imperative: trust me on this.
I have a “food crush” on New Orleans chef Susan Spicer. You’ll understand after you read the post, soak up the photos/atmosphere, and revel in the recipe.