ALTHOUGH I WAS pretty lousy at chemistry, I always wanted a chemistry set. You remember what I am talking about. Those really cool kits that came neatly packaged with the beakers and test tubes and little glass pipettes and a microscope. Even the words associated with chemistry had sex appeal: osmosis and diffusion, solvents and […]
Stirred Not Shaken: The Louisiana Craft Cocktail Read More »
Summertime in south Louisiana means porch sitting, floating down lazy Louisiana rivers, and inventing every possible way to avoid turning on the oven and heating up the kitchen. Sometimes I feel too hot to eat…did not think that could ever be possible! As the temperatures hover in the mid 90’s with a heat index of
Sunday Summer Lunch Read More »
For the fifth consecutive year, I joined the eat local challenge promising to eat only locally grown food for 30 days. If you interpret the challenge strictly, this means that you would only eat food caught or raised within 200 miles of your home. Never one to endure suffering gracefully, especially when it comes to
What’s a Locavore? Read More »
“I DON’T THINK you can really understand the South if you don’t understand barbecue, as food, process, and event” says John Shelton Reed in Barbecue Sociology. It’s July and the dog days of summer have arrived ablaze with a sultry, steamy barely whisper of a breeze. The last thing you want to do is turn
The Dog Days of Summer Read More »
Enter the modern enterprising man or men: The Ancient Order of Southern Gourmets. Founded five years ago by Cajun gourmand and raconteur, Chris Dautreuil, this group of 40-plus men share a love of camaraderie, good food, cooking and a taste for fine wine. The “Ancient Gourmets” as I fondly refer to them, meet once a
Ancient Order of Southern Gourmets Read More »
ONE OF THE FIRST cookbooks that my mom acquired was River Road Recipes published by the Junior League of Baton Rouge in 1959. Over 1.3 million copies of this recipe collection have been sold. I cannot imagine a Louisiana kitchen without a copy of this textbook of Creole cuisine. I recall that there was a
The Ancient Order of Southern Gourmets Read More »
The temperature is rising so think cooking outdoors. As a prelude to the Sophisticated Woman July publication and the Foodies and Friends article on grilling, I thought it was time to ask our readers for their favorite summer recipes as well as share a few more of Foodies and Friends favorite grilled specialties. There is
I can count on one hand the very few times I have completely missed Jazz Fest in the last 40 years. This was usually due to extenuating circumstances such as living out of the country over 5,000 miles away, or working in other areas of the U.S. that did not comprehend nor were they sympathetic
A Tribute to Jazz Fest Read More »
I AM DESCENDED from a long line of fine Creole cooks. My great grandmother Lucille Bernard Cocke—the mother of Gladys Cocke Toca, my paternal grandmother—was known as “Sweet Lu” by many. Her husband, Clarence Cocke, lovingly referred to her as “wife.” To the rest of us she was and always will be known as “Granny.”
Almost as Good as Granny’s Read More »
I HAVE NEVER been very good at making huge pots of gumbo. I like to think of my gumbo as a highly specialized small batch gumbo or “boutique” style gumbo. I strive for a deep, dark, rich, smoky flavor. Much of this can be achieved through the meats and sausage that you choose as well
Chicken and Sausage Gumbo Read More »
Hong Kong, “fragrant harbor” is a pulsating international port and a melting pot of east meets west. The city assaults your senses at every corner with noise 24/7, glaring and garish signage, throngs of beautiful, gentle people pushing their way to their next stop, markets teeming with hawkers and their colorful wares, and unidentifiable exotic
Hong Kong Breakfast Read More »
Contrary to popular belief, I did not learn everything I know about cooking from my mom. However, what I did learn were these fundamental truths: eat local, cook it yourself, nobody can make a roux like someone from south Louisiana, and no distance is too great to drive for the best and most authentic ingredients.
Made with Mom’s Love Read More »
