Spatula Diaries

Make a cake

By Maggie Heyn Richardson, July 28, 2010

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...

Cue'd up

By Maggie Heyn Richardson, July 21, 2010

Barbecue is one of life's more interesting foods simply by virtue of its regional variation and the vehement opinions it inspires. Read more...

Liberté, égalité, Cheverny

By Maggie Heyn Richardson, July 14, 2010

In time for Bastille Day, turn to France's Loire Valley for this week's wine recommendation. Read more...

Drink local

By Maggie Heyn Richardson, July 6, 2010

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...

Tuck and roll

By Maggie Heyn Richardson, June 30, 2010

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...

Simple, soulful picnic supper

By Maggie Heyn Richardson, June 23, 2010

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...

Basil and berries

By Maggie Heyn Richardson, June 17, 2010

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...

Louisiana Eats! radio show debuts this week

By Maggie Heyn Richardson, June 9, 2010

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...

Brine before you grill

By Maggie Heyn Richardson, June 2, 2010

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...

A light summer side

By Maggie Heyn Richardson, May 26, 2010

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...

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