Food

By Ian McNulty

New Orleans, La. –

Is it possible that the fastest way to neighborhood revitalization in New Orleans is through the stomach? That seems to be the story these days along the Freret Street commercial corridor, a historic but long-neglected and under-loved shopping district that has blossomed into the city's newest restaurant row.

Roasted Okra

2 pounds okra (preferably small pods - if using larger, cut into 1 inch lengths)
2 tablespoons olive oil
2 tablespoons balsamic vinegar or water
Salt

By Ian McNulty

New Orleans, La. –
Each year, as the anniversary of Hurricane Katrina comes around, I think about the transformational power of the very early months of the recovery, when everything seemed to be at stake, teetering on the brink of individual decisions. I think especially of the way the actions of a few could inspire so many, and how often that inspiration happened around a kitchen or in a dining room.

Creole Cream Cheese

Yields approximately 8 pints

1 gallon skim milk
1 cup buttermilk
Pinch of salt
6 - 8 drops liquid vegetable rennet (can be purchase in health food stores)

In a large stainless or glass bowl mix together all ingredients. Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18 - 24 hours.