Want to start a food fight in Louisiana? Start talking about the “right” way to make potato salad. Somebody call Michael Buffer because hands might just get thrown before this conversation is over. We’ll get into a great starter recipe that my folks use and I’ll include some variations on this theme as we go along. Alright! Let’s… Read More Traditional Potato Salad
You know a recipe is a hit when your family asks you to make it over and over. Shrimp and Grits is a deeply satisfying dish that lends itself to dozens of variations. This iteration is spicier than Version 1 and will encourage you to experiment with different cheeses and seasonings. This recipe serves 2. What I… Read More Shrimp and Grits, Version 2
I’m not a red-sauce-over-rice kind of person, so Shrimp Creole has not been on my radar for decades, even though it is a Louisiana classic. But I am a get-out-of-your-comfort-zone kind of person, so I made Shrimp Creole tonight with 1 part brown roux and 2 parts tomato paste as the base. Everyone raved, so maybe… Read More Shrimp Creole
One of my first food memories is of Popeye’s Famous Fried Chicken. Most folks know these days that eating Popeye’s – or any fast food – on a regular basis is probably not the smartest nutritional decision, but back in the bad old days, Popeye’s chicken was IT, baby. I first remember eating Popeye’s when… Read More Dirty Rice, So Nice
Visit any well-established spot in New Orleans and you will inevitably see white beans and rice as one of the Monday-through-Friday plate lunch options. White beans and chicken, white beans and sausage, white beans and pork chops, white beans and fried fish – the pairings are endless. “White beans” can be any of several varieties… Read More White Beans: (Not) Always a Bridesmaid
Nicole Moliere 