For Lynn Jenkins, co-owner and creative director of Taco Sisters in Lafayette, food has always been a love language. Her early influences were Martha Stewart, whose culinary and homemaking creativity felt “both elevated and attainable,” and later, Julia Child and…
It isn’t just about reducing sugar in a recipe or using low fat milk instead of cream. It’s about making healthy choices and thinking of making the food as flavorful as possible. How can we make our food surprisingly good…
Richard and Lori Hurst, the husband-and-wife team behind Poor Boy’s Inn Riverside Inn in Broussard, foster a legacy dating back to 1932. When Richard’s grandfather, Hulo “Poor Boy” Landry, developed an allergy to flour from working at the Evangeline Maid…
Karlos Knott, co-owner, chef and president (though he doesn’t really go by that last title) of Bayou Teche Brewing and Cajun Saucer pizza in Arnaudville, spends his work days and nights thinking about and making beer and pizza. What does…
Whether or not you’ve heard of Jolie Meaux, it’s possible that you’ve eaten her food at a restaurant pop-up or sipped a cocktail she crafted during a bartending shift. Maybe you’ve landed on the Acadiana native’s long-running blog “Porch Wine…
One fateful night over a decade ago, after being called out yet again for work, Houma native and then- chemical engineer David Sonnier was feeling overworked and stressed. “My wife, [Tiffany] says, ‘Quit your job, go to culinary school’,” says…
In Acadiana, we have an abundance of fresh ingredients available year-round. If you use fresh fruits or vegetables, consider adding a few ice cubes to keep your smoothie cold. If the produce you desire isn’t in season, you can always…
When Sanjay Maharaj opened The Little Big Cup with his then business partner Kevin Robin in 2012, the duo envisioned a coffee shop where…
Much like beginning musicians learn by imitating the music and style of musical masters of the craft, chefs learn at the knees of family members and under the tutelage of expert cooks, chefs and culinary school instructors — or sometimes…
Let’s face it, we are hardwired to want to eat more in winter. Although early humans might have needed to put on weight in the winter, when food was harder to come by and to stave off the cold, we…
If Sullivan Zant hadn’t dropped out of college his junior year, he would…
It appears that the holidays are upon us, and I have done little to nothing in preparation. I checked the pantry and freezer and the stash of liquor in the bar cabinet. Not too bad. While it was rather late…
It’s that time of year when we want to cozy up to a fire and invite friends over for a visit and an informal gathering. Here is a menu that can easily be put together. Let whatever is in season…
My mother was known for “putting up” okra, maque choux, figs, pears and pickled anything, but her favorite was mirlitons (she called them "mellie-tons”). Around this time of year, she headed out in search of these for her final “putting…
I learned to fish from my father. When I was a youngster he often took me with him to drop a line in the brown-green languid waters in the Atchafalaya Basin. I enjoyed the time we spend together on the…
Spring is the season for crawfish, but it is also when locally caught shrimp becomes available. I usually head out to Cypremort Point or Delcambre for shrimp (and other local seafood) that’s brought in from Vermilion Bay. It’s an ideal…
We have so many delicious, seasonal vegetables available this time of year, what I’m about to suggest isn’t even that radical. Or painful. A little switch here, an easy swap there and removing starchy, heavy ingredients and replacing them with…
The season of…
My family has gotten so big, Christmas has become a moveable feast. Some celebrate Christmas Eve, others at noon on Christmas day and yet another…
Braising meats is a favorite cooking method, especially when heartier fare can be enjoyed…
When I was a youngster, my family celebrated Labor Day weekend by gathering for what we considered was the last holiday of the summer. Mama and Papa’s menu for the day never changed. Barbecued chicken, cooked long and slow on…
My father’s birthday is July 6 so we often celebrated his birthday on the 4th of July, which was a big blowout being that the mid-summer holiday was the peak of our summer gatherings. One year, Papa suggested that since…
Spring is an ideal time to have a picnic. My father claimed that food eaten outdoors always tastes better,…
In my household, we recently set a goal to eat three vegetables at each meal. This practice brings to mind the classic southern “meat and three” restaurants that offer a lunch consisting of a meat (or chicken or fish) and…
Come February, I make a yard tour to see any sign of new growth. I poke and dig around my fern bed looking for tender tendrils in the damp earth. Another sign that spring may just be around the corner…
Partying,…
Now that cooler weather has moved in, I’m ready for a hearty meal for a weekend gathering. Usually gumbo is my go-to for an autumn meal, but I decided that a cassoulet would be a nice change. Leave it to…
The days are getting shorter and I’m looking forward to cooler weather and entertaining on my big screen porch overlooking Bayou Teche. Although I like one-pot dishes like gumbo and jambalaya, I have a recipe that includes the protein (fish…
M. F. K. Fisher once wrote “Almost every person has something secret he likes to eat.” My very favorite secret thing to eat is a good hamburger. I like a traditional beef burger on a sesame seed bun, but when…
Spring is not the only thing in the air. Last evening, a gentle breeze carried the aroma of food cooking on grills. My nose tingled as I tried to determine who was cooking what. Someone was definitely flipping hamburgers. Then…
Grilling at home can be done on something as simple as a grate supported by a couple of cinderblocks or on an expensive rig with bells and whistles, or on anything in between. If you’re new to grilling, the first…
The Carnival season is long this year since Mardi Gras isn’t until March 1. There’s plenty of time to devour many versions of king cakes and imbibe your choice of beverage, spiked or otherwise. Here’s hoping we will indeed have…
For perfect boiled eggs:Put room-temperature eggs in a small saucepan and add enough water to cover them. Bring to a boil, then put a lid on the pot, turn off the heat and allow to sit…
There are those who eat gumbo year round. I’m not one of them. I wait for that…
During the hot, humid…
As a child, I adored picnics. My parents were avid outdoors people and when summer arrived,…
The town of Jean Lafitte invites you to meet its favorite pirate and explore his Barataria wetlands with dry feet. Predictably, the town holds the title of unofficial guardian of its namesake’s place in history, but local bragging rights don’t…
Grand Isle is an important part of the River Delta and dwindling Chenier Plain habitats, as well as a popular fishing and birding hub for both residents and visitors
LSU’s Rural Life Museum and Windrush Gardens in Baton Rouge is a 25-acre advanced course in who we are and why
Nature centers dazzle in fall, teach us about Louisiana’s outdoors environments
A Creole dynasty where slaves have names
Community Days at the Homeplace
Pomp, circumstance, history and tragedy punctuate ths iconic building
St. Martinville — spry as ever at 200
Businessman Mike Jenkins’ tour of Alexandria
Discovering Shreveport’s State Exhibit Museum
Just north of Ville Platte, you’ll find natural wonder at Chicot State Park
Trekking to Lake Charles for Contraband Days and more
Visiting a historic property in West Feliciana Parish
C.C. Lockwood's inspiring tribute
