Spatula Diaries

The flake factor

By Maggie Heyn Richardson, February 3, 2010

We all know and love traditional Louisiana-style King Cake, the ubiquitous brioche ring swirled with cinnamon and topped with purple, gold and green sugar. Read more...

Nothing to fear about clarified butter

By Maggie Heyn Richardson, January 27, 2010

What you take on in the kitchen varies significantly according to mood. Read more...

Sunchoked

By Maggie Heyn Richardson, January 20, 2010

The knobby, gray tubers known as sunchokes (Jerusalem artichokes) have been around forever, rocking along steadily, but never occupying a spot among the top fads. Read more...

Move over Tabasco. Sriracha is hot.

By Maggie Heyn Richardson, January 14, 2010

The jaw-tingling Asian chili sauce, sriracha, is darn near everywhere these days, from pizza parlors to Wal-Mart to the musings of food writers. Read more...

Dinner in 15

By Maggie Heyn Richardson, January 7, 2010

What a drag getting back to reality! Read more...

Sampling new fare in New Orleans

By Maggie Heyn Richardson, December 30, 2009

Betwixt the Saints (ill-fated) game, New Year's Eve and the Sugar Bowl, there's of plenty of action in New Orleans this week, some of which will no doubt draw folk from Baton Rouge. Read more...

Nostalgia foods at Christmas

By Maggie Heyn Richardson, December 22, 2009

My grandmother, now 91, would trim pieces of carrots and celery so fine and uniform for a Christmas appetizer, they looked mass-produced. Read more...

Affordable, decent wines for a group

By Maggie Heyn Richardson, December 16, 2009

You can go in a couple of directions when it comes to wines for the holiday table. Read more...

Last minute dessert ideas

By Maggie Heyn Richardson, December 9, 2009

So much work goes into a holiday dinner, it's easy to run out of steam when it comes to executing dessert. Read more...

2009 Beaujolais Nouveau worth the anticipation

By Maggie Heyn Richardson, November 25, 2009

This year’s Beaujolais Nouveau is yummy – and it’s worth picking up a bottle or two for the forthcoming upcoming festivities. Read more...

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