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southern
cookbook club
Red Bean and Sausage Soup
As far back as anybody can remember, red beans and rice have been a traditional Monday meal in New Orleans. (registration required)
February 2009
cookbook club
Shrimp Bisque
Other recipes for shrimp bisque are simpler and quicker to prepare. But for authentic, rich flavor, this one is worth the extra steps. (registration required)
February 2009
cookbook club
Gumbo Ya-Ya
Legend says that the term “gumbo ya-ya” was a French-based dialect spoken in New Orleans during the 1800s. (registration required)
February 2009
cookbook club
Redfish Courtbouillon
Redfish courtbouillon has been a favorite of Creole cooks for well over a century. (registration required)
February 2009
cookbook club
Roux and the “Trinity”
Roux is the magical thickener and flavoring necessary for many gumbos, stews and soups in Louisiana cooking. (registration required)
February 2009
wine + spirits + beer
Searching for Syllabub
Rediscovering a lost holiday drink produced a simple thrill and a glass full of lighthearted bubbles.
12.18.08
- Keywords
- sara crosby,
- dessert,
- wine,
- cooking + technique,
- southern u.s.
food + cooking
Community Cookbooks, Old and New
Bemoaning the shift from homespun cookbooks—and celebrating every irreverent thing about them.
12.18.08
- Keywords
- missy ketchum,
- culinary culture,
- cookbooks,
- southern u.s.
chefs + restaurants
First Taste: Textile
At this obscure hole-in-the-wall, a fanatical chef executes his culinary vision for his food-obsessed followers.
12.05.08
- Keywords
- patricia sharpe,
- first taste,
- houston,
- scott tycer,
- plinio sandalio
chefs + restaurants
Little Rock Traveler
Projecting a bright future for Arkansas eats.
12.05.08
- Keywords
- john t. edge,
- restaurants,
- southern u.s.,
- culinary culture,
- lee richardson
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