Food

This week, Louisiana Eats continues its examination of the food industry as it deals with the affects of the coronavirus shutdown. Now that the initial shock is starting to wear off, people are asking: how do we do business when doing business as usual is out of the question? How can we adapt to this constantly changing landscape?

Samin Nosrat Answers Your Cooking Questions

Apr 3, 2020
Ian McNulty

In Louisiana, we know our food has a narrative power in addition to its nourishing one, because it flows through families and is tied to place. It’s never more potent than when everything else has been kicked away. Many of us learned this on the long road back from Hurricane Katrina.

Today, our food can be the story that connects hard times with better times, and times ahead. We are all writing a new chapter in that story right now.

Slow cooker recipes for easy big batch cooking and meal prep

Apr 1, 2020

Whether you're feeding a big group or just looking to get ahead on meal planning for the week, let your slow cooker do the heavy lifting. Of course, they’re great for big batches, the stews, soups and big cuts of meat, but they also work wonders with vegetables and grains. Below are some of our favorite slow cooker recipes. Don't have a slow cooker yet? Before you buy one listen to our equipment review conversation with America's Test Kitchen.

On this week's show, we learn what some local activists, restaurateurs, and food producers are doing to try to stay viable while keeping everyone safe as the novel coronavirus pandemic affects virtually every aspect of the food industry.

We begin with Mark Schettler, manager of Bar Tonique and vocal advocate for New Orleans' service workers. When all bars were ordered closed at midnight on Monday, March 16th, Mark switched into activist mode. We hear how hospitality industry workers are dealing with the crisis following the shuttering of businesses and learn how you can help.

There are a lot of questions and concerns right now around the coronavirus and the safety of our food. The science behind all of this is an everchanging field of study, but we wanted to learn the current findings and recommendations for keeping safe not only with home-cooked food and delivery, but also when out in public shopping for food and grabbing take-out from restaurants. We learned a lot from food science writer J. Kenji López-Alt. He is the Chief Culinary Advisor of Serious Eats and the author of The Food Lab: Better Home Cooking Through Science.

Ian McNulty

The coronavirus fight has been brutal for the New Orleans hospitality industry, with massive job losses and sudden business closures. Looming over it all, there’s anguished foreboding for what this part of our community will look like on the other side of this.

And yet there is hope. And that hope is us.

Podcast Extra: How to Make a Sourdough Starter

Mar 25, 2020

With so many people now spending more time at home and in the kitchen, we’ve noticed a lot more photos on social media of beautiful home-baked bread. However, we’ve seen just as many people asking how to get started baking. Which got us thinking back to a piece we did with Bridget Lancaster from America’s Test Kitchen. She walked us through the amazingly simple steps of putting together a sourdough starter at home. In this podcast extra, we hear from Bridget in her own home kitchen.

Things To Do With Rice

Mar 23, 2020

Rice is one of those universal staples found in kitchens all over the world. It’s eaten for breakfast, lunch, dinner and dessert, and the number of ways it can be prepared is practically infinite.  It’s both exotic and simple, and you very likely have some in your cupboard. We’ve curated a rather large number of recipes, so if you’re looking for ways to put that rice to work, check out the links below for main dishes, sides, salads and desserts.

Podcast Extra: Freewheeling Salads

Mar 23, 2020

This podcast extra is all about taking your salads into a much more imaginative place. We revisit an interview with Ilene Rosen who has been making salads professionally for decades. Some say she is responsible for the kale salad trend (you decide!).

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