Food

Postcards From A Pandemic

Apr 18, 2020

On this week's show, we learn how the restaurant sector is coping with COVID-19 around the state and beyond. We begin with the story of business partners Emery Whalen and Chef Brian Landry. After the coronavirus shuttered their company, QED Hospitality, the duo were able to change gears to keep employees on the payroll and meet a growing need in healthcare.

Red beans and rice at Dunbar's Creole Cuisine in New Orleans.
Ian McNulty

I looked into the pot of Monday red beans simmering on my stove and felt a twinge of envy. There they were, hundreds of them, all clustered together. The beans had more company than I’ve seen in weeks. Maybe it’s silly to envy your own supper, but I miss the closeness of a New Orleans crowd.

One of the last cookbooks I grabbed from the office before the ‘stay at home’ order went into effect was Lola Milne’s Take One Can: 80 Delicious Meals from the Cupboard. It’s a darling little book, but what struck me was the fact that very few cookbooks these days actually celebrate the can, and the timing for this one couldn’t have been more apropos!

Since the coronavirus shutdown, Louisiana Eats has been presenting voices from the hospitality community. This week, we hear from New Orleans restaurant owners and chefs who were interviewed as part of a documentary by filmmakers Jonathan Evans and Marian Gay.

https://omny.fm/shows/its-new-orleans-louisiana-eats/covid-19-crisis-keeping-calm-by-keeping-busy

Ian McNulty

Easter bunnies sure get around. You see those rascals everywhere this time of year. But in Louisiana we have something else that signals the season, and it’s Easter crawfish.

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.

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