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Fresh Ideas: Boiled peanuts hot, salty, addictive

Photo by Helana Brigman  --  Slow-cooked Boiled Peanuts make a good snack for watching football games.

When hosting a party for a large group of people, it can be difficult to prepare snacks everyone will enjoy. But the next time you rush to purchase large bags of potato chips and party platters, consider a simple (but salty) solution: boiled peanuts. Like buttery popcorn at the movie theater, boiled peanuts are the perfect… Continue reading →

What a Crock!: Use imagination for specialty drinks

Advocate staff photo by TRAVIS SPRADLING --  Enjoy Slow-Cooked Pumpkin Latte on a cool afternoon or while waiting for the treat-or-treaters.

With fall in the air, specialty pumpkin goodies are everywhere. That includes the coffee market. From frozen drinks to lattes, the smell and taste practically call your name. With a little imagination and a few guesses on ingredients and proportions, making your own specialty drink is very doable. Halloween is the perfect time to experiment. For… Continue reading →

Side Dish: Magazine columnist’s Louisiana cookbook worth a look

Fans of Stanley Dry’s “Kitchen Gourmet” column for Louisiana Life Magazine will want to read his first cookbook, “The Essential Louisiana Cookbook,” which is based on the New Iberia resident’s column. The author emphasizes using quality local ingredients for preparing the book’s 50 scrumptious recipes, which… Continue reading →

Gourmet Galley: Healthy, hearty soups a good start for a family Halloween

Advocate staff photo by PATRICK DENNIS -- For Corrine Cook's Gourmet Galley Eat Your Veggies Column:

Let’s face it, everything gets a little hectic on Halloween, especially if you’re getting children ready to go trick-or-treating. Make it easy on yourself and put on a pot of soup early in the day. Serving them something nourishing beforehand, like a few vegetables, you won’t feel so bad when the children get into their bags… Continue reading →

Lafayette restaurant combine love of food, science for healthful selections

Advocate staff photo by BRYAN TUCK -- Anne's Table chef-owner John Panaro sits in his downtown Lafayette restaurant.

Nestled between the funnel cake and kettle corn booths at the Festival des Acadiens et Creoles in mid-October was a booth serving quinoa, and it wasn’t even fried. Wearing his chef’s uniform, John Panaro of Anne’s Table smiled to festivalgoers as he proudly described his healthful menu offerings, quinoa and hoppin’… Continue reading →

Covington chef participating in Best of Mid-South Friends event

Photo from Taste of Home  --  Halloween snacks don't have to be sweet. Pepper Popper Fingers, made with jalapeno peppers, are baked instead of fried, making them a scary and healthful choice.

Jeffrey Hansell, chef/owner of the new Oxlot 9 restaurant in Covington, will be one of six chefs participating in the Best of the Mid-South Friends of James Beard Benefit dinner on Nov. 8 at The Peabody Memphis hotel in downtown Memphis, Tennessee. The six-course dinner will showcase signature dishes from each chef, along with wine pairings. Hansell, who specializes… Continue reading →

What’s Happening for Oct. 30, 2014

B(Roux) Tasting Dinner set at Remoulade Remoulade Restaurant is teaming up with NOLA Brewing for the second annual B(Roux) Tasting Dinner at 6:30 p.m. Thursday, Nov. 20, at Remoulade, 309 Bourbon St., New Orleans. The dinner will include five courses of Remoulade’s Cajun cuisine, complemented by the lagers and ales of New Orleans-based… Continue reading →

Boudin, Bourbon, Beer benefit to draw premier chefs to N.O.

Photo by Karley Frankic  --  One of the dishes at the 2013 Emeril Lagasse Foundation’s Boudin, Bourbon & Beer.

Emeril Lagasse Foundation will host its 10th annual fundraiser on Nov. 7-8 with premier chefs from across the country and New Orleans, who will participate in the event’s outdoor festival Emeril Lagasse’s Foundation’s Boudin, Bourbon & Beer and its wine auction and black-tie gala dinner Emeril Lagasse Foundation’s Carnivale du Vin. The weekend also brings together top… Continue reading →

‘Fingers’ snack a Halloween snack that’s not sweet

Photo from Taste of Home  --  Halloween snacks don't have to be sweet. Pepper Popper Fingers, made with jalapeno peppers, are baked instead of fried, making them a scary and healthful choice.

Looking for a scary Halloween snack that’s not sweet? Consider making Pepper Popper Fingers. The recipe from Taste of Home uses jalapeño peppers, cheese, bacon and sliced almonds to make the savory appetizer “fingers.” The Halloween-inspired treat is baked instead of being fried, so they are also frightfully easy to make.… Continue reading →

Family effort leads to cook-off honors

Ayme Messer and her three children made Sunday’s Poche Plantation Mini Pot Jambalaya Cook-off a real family affair. Messer, of St. Amant, took the top prize in the first-time contest, held during an arts and crafts fair at the St. James Parish plantation. Her 12-year-old daughter, Isabella Messer, made the finals, coming in at sixth place.… Continue reading →

An Uptown taqueria shows a roots rendition of Mexican cooking, with surprises at dessert, too

Advocate staff photo by J.T. BLATTY-- Mole covers duck enchiladas at Del Fuego, a new Mexican restaurant.

New Orleans is seeing a bumper crop of new Mexican restaurants. That shouldn’t be surprising. The basic taqueria format is well known and widely loved, it’s generally inexpensive and it’s compatible with social noshing, all of which correspond with bigger trends across the American dining scene today. But there’s… Continue reading →

Perfect for fall’s cooler nights and holiday meals, red wines don’t have to break the bank

Advocate staff photo by SHERRI MILLER -- Swirl Wine Bar & Market, in New Orleans.

Fall, finally. Or at least what passes for it in our city. It’s a chance to once again enjoy sitting outside and sharing a glass with friends, perhaps even in long sleeves. More than any other season, fall is the time we can at last put down the… Continue reading →

A Brennan's blend: A look at historic New Orleans restaurant's menu, bar as it prepares to reopen

Photo provided by Ralph Brennan Restaurant Group - Crispy veal cheek grillades and grits is on the breakfast menu at the new Brennan's.

At one point, the work to remake the historic Brennan’s Restaurant saw the ground floor taken down to dirt and Bobcat tractors roaming freely inside. For the chefs charged with creating the culinary identity for the new restaurant, which is set to debut as soon as next week, the approach had to be a bit more… Continue reading →

Digging In: Szechuan stir fry will play tricks with your tongue

Advocate staff photo by Ian McNulty -- Szechuan stir fry at Mondo.

WILDCARD Szechuan Stir Fry Mondo 900 Harrison Ave. (504) 224-2633 mondoneworleans.com Like Bayona, its big sister in the French Quarter, Mondo runs all across the globe for its flavors and inspirations. That explains why, between the wood-fired pizzas and the Mexican-style roasted… Continue reading →

Ian McNulty: Cook it, and they will come

Image provided by Good Work Network -- Work begins this week on the Roux Carre food court in Central City.

Momentum has been building for years along Oretha Castle Haley Boulevard, the once-thriving but long-tattered commercial stretch in Central City, and lately food concepts have been drawing more attention to the potential here. Thursday will mark a new milestone as the nonprofit Good Work Network hosts a free, public launch party and… Continue reading →

Going to the Mirliton Festival in the Bywater? Here’s what you need to know

Photo by Ian McNulty -- Mirlitons are the nominal reason for the Mirliton Festival in Bywater.

Although the pronunciation of “mirliton” may be debated, the popularity of this versatile squash on New Orleans tables is beyond question. The 25th annual Mirliton Festival, which takes place this Saturday, pays homage to the beloved vegetable. The event began as a neighborhood gathering at Bud Rip’s Old Ninth Ward Bar on Piety… Continue reading →

Gourmet Galley: Pimento cheese makes a comeback

Advocate staff photo by PATRICK DENNIS  -- Pimento Cheese Spread can be served on a sandwich, crackers, a vegetable round or celery sticks.

Southerners have always liked a well-seasoned pimento and cheese spread. Each family had its favorite way of mixing the spread and what went into it. Some families liked it creamy with lots of homemade mayonnaise and sweet pickle relish, others only liked it made with sharp hoop cheese, Miracle Whip salad dressing and dill pickles. Pimento cheese… Continue reading →

What a Crock!: Recipe reminiscent of Bananas Foster

Advocate staff photo by TRAVIS SPRADLING --  For an easy, yet decadent dessert, prepare Banana Toffee Croissants.

Vacations and traveling, in general, are good times to throw caution to the wind and never is that more desirable than when choosing dessert. We may not opt for desserts much in our day-to-day meals, but come vacation time, well, let’s just say that’s another story. Lately, there’s interest in croissant-type desserts so I played around… Continue reading →

Eat Your Vegetables: Complement the season’s first sweet potatoes

Advocate staff photo by PATRICK DENNIS --  With Louisiana's new crop of sweet potatoes available, now is a good time to try Oven-Candied Sweet Potatoes and Tangerines (or Satsumas).

This candied sweet potato recipe is different from most in that the peeled sweet potato wedges are cooked in apple juice and brown sugar. When the potatoes are tender, sliced tangerines (or satsumas) are layered over the potatoes and heated through. The citrus permeates the syrup, and it’s the perfect complement to these first sweet potatoes of… Continue reading →

Creamy soup recipe a Sweet Rewards winner

Photo provided by Louisiana Sweet Potato Commission  --  Samantha Foglesong of Baton Rouge takes first place in the 10th annual Sweet Rewards recipe contest's fresh category for her Creamy Smoked Sweet Potato Soup. The contest is sponsored by the Louisiana Sweet Potato Commission, along with Louisiana Cookin’ magazine,

Baton Rouge resident Samantha Foglesong won first place in the fresh category of the Sweet Rewards Recipe Contest by pairing smoked sweet potatoes with crabmeat in a creamy soup. The Louisiana Sweet Potato Commission, along with Louisiana Cookin’ magazine, last week announced the winners in the 10th annual contest. Foglesong was awarded $500 for her… Continue reading →

Healthy choices Cancer diagnosis leads to life-changing diet

Advocate staff photo by PATRICK DENNIS -- Jan Hansbrough changed her diet after her diagnosis with breast cancer.

Jan Hansbrough, 61, has always liked vegetables. As the price coordinator for the Walmart Neighborhood Market on Coursey Boulevard, she praises her co-workers and customers for choosing healthful foods. “Even as a kid, I always loved eating vegetables. I used to eat two ears of corn on the cob for dinner,” she said. Now, her… Continue reading →

Here are 10 new ways to try butternut squash

Photo by Helana Brigman  --  Butternut Squash With Dried Cranberries and Honey-Infused Vinaigrette is a takeoff on the popular carrot and raisin dish.

Just as you’re finally finishing up the mounds of zucchini that have haunted you all summer, autumn’s overabundance of butternut squash hits you. Time for some fresh ideas. But before we get cooking, let’s talk prep. Butternut’s thick skin and rock-hard flesh can make the peeling, seeding and chopping part of the meal a challenge.… Continue reading →

Side Dish: Savor these cookbooks over holidays

Just in time for the fall holiday season come “Southern Holidays” by Debbie Moose and “Sweet Potatoes” by April McGregor, the latest additions to the University of North Carolina Press’ delightful “Savor the South” series of cookbooks that looks at the favorite foods and culinary traditions of the American South. Like the eight previous volumes in the planned 24-book… Continue reading →

What’s Happening for Oct. 23, 2014

St. John the Baptist Catholic Church in Brusly will hold its 34th annual “Feast on the Levee” from 11 a.m. to 7 p.m. Sunday. The event will include a Cajun food fest with dishes prepared by parishioners and a cake-baking contest. It will… Continue reading →

Altering your diet while diagnosed with cancer

Can diet cure cancer? Doug Kaufmann published “The Fungus Link” in 2001, but scientific evidence supporting his antifungal diet theory is lacking. He said he will have an article in the November/December issue of the Oncology News publication. Other popular diets such as Atkins or The Caveman Diet follow some of his dietary principles.… Continue reading →

Part family pizzeria, part Italian tavern, a Domenica spinoff forges its own identity Uptown

Advocate staff photo by SHERRI MILLER -- Garlic knots are served with aged provolone fonduta at Pizza Domenica.

The same type of wood-burning oven produces the same char-pocked, bubble-crusted Neapolitan-style pizzas. The same unaccountably delicious, whole roasted cauliflower is a go-to appetizer. And the same chefs and partners — John Besh and Alon Shaya — are at the helm. But Pizza Domenica is a very different restaurant from the one that… Continue reading →

Carmo’s drinks flavored with Amazon fruits and sugar cane

Photo by Lee Domingue -- Carmo recreates the vibe of a tropical cafe with murals and furniture crafted of reclaimed wood.

The languid pace and the flavors of the tropics always have been welcome to New Orleans palates. That connection is the driving principle of Carmo, a restaurant in the CBD where patrons can sample drinks and dishes from over 40 tropical countries. What distinguishes Carmo’s bar program is the way it utilizes a variety… Continue reading →

Meet 2 New Orleans women who’ve cracked open the traditionally male-dominated field of oyster shucking

Advocate staff photo by J.T. BLATTY-- While many women shuck oysters, industry experts say it remains very rare to see women working behind oyster bars like Two Girls One Shuck.

The recent wedding of Steven Marlin and Mi Mary Conlon in the French Quarter came with many familiar rites of New Orleans celebration, from a post-ceremony second line to a round of French 75 cocktails to toast the newlyweds. There was an oyster bar at the reception, too, but here things went a little off-script.… Continue reading →

Ian McNulty: Flavors of East, rising downriver

Advocate staff photo by Ian McNulty - Bao with BBQ pork at Bao & Noodle.

The neighborhoods downriver from the French Quarter have rapidly developed as a hotspot for new casual restaurants, and the most recent additions are making it look like a hub for Asian flavors in particular. Last Thursday, Seoul Shack (435 Esplanade Ave., 504-417-6206; seoulshack.com) officially opened inside the longtime nightspot the Dragon’s Den. The very next… Continue reading →