Food

Since Ralph Brennan and Terry White reopened the venerable Brennan's Restaurant in 2014, they've initiated some new traditions, like champagne sabering in the patio and an annual turtle parade. On this week's show, we speak with general manager Chris Pendleton, who, since the coronavirus shutdown, has been demonstrating the art of sabrage in a series of funny videos posted online. One in particular, which featured him dressed up as the Easter Bunny, became a worldwide sensation.

Ian McNulty

The French Quarter is normally the hurly-burly heart of New Orleans tourism. Now it’s quiet, and clean, like a postcard vision of itself. Visitors are gone. Parking is easy, though parking tickets endure. And here and there, this strange time is revealing the French Quarter neighborhood that persists beyond tourism.



With the state under lockdown due to Covid-19, Louisiana residents spending more time in their home kitchens than ever before. On this week's show, food columnist and Cooking Up a Storm co-author Judy Walker joins us with ideas and advice on how to make delicious meals during this pandemic, even if you're using a limited pantry.

Ian McNulty

With so much that we love in New Orleans shut down, it can feel like even our culture itself has shut down. But it’s quite the opposite.

How to cook with farro

Apr 24, 2020

Question: What is farro? Where can I buy it?


Recipe: Farro & Italian Greens Stuffing

Farro is an ancient strain of wheat; in fact, it's one of the three "mother" wheats from which all other wheats have come. It is used in northern and central Italy and in other parts of the Mediterranean.

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