Louisiana cooking is famous for pairing farm-to-table vegetables with fresh Gulf seafood. Oyster and spinach is a common duo in many soups and shrimp and artichoke shows up frequently as well. But my all-time favorite is a traditional soup: Corn and Crab Bisque. This cream-based soup has its origins in the Creole culinary culture of…
Pineapple Honeysuckle Vodka Martini
Anyone who enjoys an ice-cold vodka martini has a long list of recipes to draw from. A quality vodka is undoubtedly the key ingredient but from there the variations are endless. I have some friends that stock bottles of Grey Goose in their freezer to achieve just the right pouring temp. I’ve even experimented with…
Quail Gumbo
Try as I might, I cannot quell my passion for quail. I crave it this time of year especially and no holiday season would be complete without it. Let me explain the source of my lifelong obsession for this tasty flight of fancy. It all began when I was a kid growing up in small-town…
Les Oreilles De Cochon–Talk about good!
I love hometown cookbooks. You know the kind I’m talking about. Not the glossy, full color, celebrity chef-endorsed titles that scream from the shelf of the big box bookstores. No, these are the quiet, little regional books–usually comb-bound with no photographs–tucked neatly in rows far from the main displays. These are the cookbooks that define…
Stuffed Goo-Gootz
At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. For most of us, cucuzza is pronounced exactly the way it’s spelled…
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