Fête Française
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…
Author: Marcelle Bienvenu
Manger Dehors
Spring is an ideal time to have a picnic. My father claimed that food eaten outdoors always tastes better,…
Fresh Food to Eat Right Now
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…
Easy Fixins
Partying,…
Seasonal Shift
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…
Dinner is in the Bag
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…
Grill Baby Grill
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…
Sizzle Season
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…
Festive Feasting
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…
Scents of the Season
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…
Then and Now
A cookbook writer and culinary historian watches the evolution of Cajun and Creole cuisine in the region My father, Marcel “Blackie,” doted on me — his namesake — and I was often…
Cold Front
There are those who eat gumbo year round. I’m not one of them. I wait for that…
Cooking Ahead
During the hot, humid…
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…
