The impossibly smooth consistency is what hits you first. Then it’s the flavor that holds back, only to fly forward in an intense rush.
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.
What you take on in the kitchen varies significantly according to mood.
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.
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.
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The Spatula Diaries
After six years of being one half of a gas station, Couyon's Bar-B-Que is ready to move on.
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With the Super Bowl situated smack in the middle of Carnival season, this weekend is lining up as a perfect storm for partying, and few cultures do it better than Louisiana’s.
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Louisiana art has its blue dog.
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Each national cuisine seems to be identified in shorthand with a specific dish: shawarma, spaghetti with meatballs, sushi, hamburgers.
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While it might be best known to younger diners for a bread steeped in lipid-rich luxuriousness, many older eaters recall a time when The Village on Airline Highway was the apex of dining sophistication in the Capital City.
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