Author: Marcelle Bienvenu

Picnic Perfect

As a child, I adored picnics. My parents were avid outdoors people and when summer arrived,…

The Promise of Spring

This year, I welcome Easter with open arms. We’ve had our share of dismal, cold, wet weather this year. The barren landscape is quickly taking on its spring lushness. Wild dogwood, native azaleas and delicate bridal wreath add bright splashes…

Fest Feast 

This time of the year in Louisiana is usually busy with Carnival parades, Valentine’s Day, St. Patrick’s Day, St. Joseph’s Day and the beginning of crawfish season.  Not so this year because of COVID-19. We are being urged to hunker…

De la cuisine: Fare Play

When it comes to holiday menus, my family is all over the table. When I was a youngster, we had the usual baked turkey, roast pork, rice dressing (or eggplant dressing), some kind of sweet potatoes, green bean bundles and…

Hearty Fare

Supremes are sections of acitrusfruit with all of the pith and peel cut away. Once sliced, you can usethem in salads (and ceviche) or for garnishes. Since the bitter pith and peel are removed, you get…

De la cuisine: Savory Salmon

Redfish, speckled trout, flounder and red snapper — longtime Louisiana favorites — are getting harder and harder to come by unless you have the luxury of either catching them yourself or have friends who share their bounty with you.  Like…

De la cuisine: Classic Elegance

Since childhood, summer has been my favorite time of year. What better time to enjoy lolling in a hammock staring at the clouds, and maybe a having a quick dip in a cool swimming pool. In my adult life, a…

De la cuisine: Casual Repast

Can it be that the days are getting just a bit longer, perhaps imperceptibly so, but longer just the same? As spring approaches I watch for telltale signs like the pale green leaves sprouting on the towering pecan trees in…

De la cuisine: Conversation and Canapés

For years, I’ve bounced through the holidays attending every party, initiating impromptu gatherings and hosting several family celebrations. The day after New Year’s, I’m ready to take to my bed but hey, it’s Louisiana and Carnival season begins a few…

De la cuisine: Simple Supper

My summer vegetable crops are winding down but not before I harvested several beautiful eggplants (also known as aubergine or brinjal). To celebrate, I made a large batch of caponata, a Sicilian dish of eggplant, olives and onions seasoned with…