Cakes—the savory, pan-fried kind—are a marvelous delivery device for all sorts of summer leftovers, including crab, shrimp, scallops, corn, eggplant, squash, red beans and more. Read more...
Barbecue is one of life's more interesting foods simply by virtue of its regional variation and the vehement opinions it inspires. Read more...
In time for Bastille Day, turn to France's Loire Valley for this week's wine recommendation. Read more...
This week, on July 8, NOLA Brewing Company's new seasonal lemon-basil infused 7th Street Wheat is officially released, beginning at the Maple Leaf Bar in New Orleans, with wider distribution to follow. Read more...
Grills and pits will get a workout this weekend, which means the fridge will bulge with leftover ribs, chicken, beef, shrimp and veggies. Read more...
I know, the unrelenting sun and moisture-soaked air has zapped the fun from eating outside recently, but don't give up on old-fashioned picnics. Read more...
Mint is a natural accompaniment to summer desserts, adding that luscious bit of peppery-sweetness to chocolate, dense cakes and sweets with tangy lemon or berries. Read more...
One of my favorite culinary personalities in the state is New Orleans-based food activist Poppy Tooker, and this week, she launches a new radio show. Read more...
Ribs and Boston butt, awash in fat, almost never disappoint when it comes to flavor and tenderness, but leaner cuts of pork, like chops, are a different story. Read more...
This weekend kicks off the celebratory start of summer, and my new favorite side dish for the occasion is Israeli couscous, the small BB-shaped baked pasta that's not really couscous at all. Read more...
