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Where Y'Eat
5:11 pm
Sat June 25, 2011

Canatloupe

Louisiana Eats!
4:56 pm
Wed June 22, 2011

Lucky Peaches

Chef David Chang, owner of the Momofuku network of restaurants in NYC.

Marcy's Peach Chutney
Yields approximately 2 quarts

2 quarts finely chopped, peeled, pitted peaches (about 20 medium)
3/4 cup raisins
1/2 cup chopped onion (about 1 medium)
2 cups brown sugar
1/8 cup mustard seed
2 1/2 cups cider vinegar, 5% acidity
1 tablespoon ground ginger
1 teaspoon salt

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Where Y'Eat
5:08 pm
Sat June 18, 2011

Food Safety

Where Y'Eat
5:33 pm
Thu June 16, 2011

Basin Food in the Face of Floods

Credit Ian McNulty
The Cajun restaurant at Magee's Landing in Henderson.

New Orleans, La. –
The Mississippi River's great inundation of the Atchafalaya Basin brought this part of Louisiana to the attention of a lot of people watching events unfold around the country, and even for plenty of people here in Louisiana it revealed the basin in a new light.

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Louisiana Eats!
5:12 pm
Wed June 15, 2011

Greenberg, Vaucresson, and Birtel

Author Paul Greenberg

Creole Meuniere Sauce

Yields approximately 1/2 cup, enough to sauce 6 fish fillet

1/2 cup veal stock
2 tablespoons Worcestershire sauce
1 lemon
1/3 pound butter, unsalted, cold, and cut in 1/2 inch cubes
1/2 teaspoon fresh ground black pepper
Salt to taste

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