Black Magic

Blackened and Smothered Ribeye Steak

Long before the heralded Chef Paul Prudhomme blackened his redfish, old time Cajun cooks had already embraced the black arts – cooking arts, that is.  Searing on hot iron until an ash-laden crust forms is a fundamental foundation of rustic, farmhouse Cajun cooking.  If black bits don’t appear in a rich rice and gravy dish,… 

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White Beans and Rice

White Beans Supreme

Every once in awhile, I like to get back to basics – simple recipes and easy preparation with satisfying results.  It’s no-fuss, home-style, comfort food that is heart-warming and sticks to your soul like white on rice. Beans and rice are a staple of every Cajun Creole household.  Much like our … [Read More...]

Stuffed Rosa Bianca Eggplant

Rosa Bianca Eggplant

When I saw the violet-streaked Rosa Bianca eggplants that Molly Daigle had displayed at the Prudhomme City Farms stall at the local farmer’s market, I already had a recipe in mind. Like bell peppers, stuffing eggplant is a very common Cajun Creole dish and I was particularly fascinated with … [Read More...]

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Maui, Y’all!

Spending two weeks in Hawaii is good for the soul.  “Recharge the batteries,” my wife Roxanne says, “reboot your operating system,” my daughter Lauren likes to call it, but my personal favorite is “clean out the cobwebs.”  Whatever. As a Louisiana-based food writer covering culinary culture, I … [Read More...]

Quinoa Salad

Quinoa and The Whole Truth

I am a Whole Foods Market fanatic. Always have been. Many years ago, I trekked all the way to Houston just to walk the aisles of this foodie fantasyland. Then later, Whole Foods moved closer with the opening of the New Orleans market, and then even closer in Baton Rouge. My wife Roxanne teases that … [Read More...]

Peggy's Fried Chicken and Waffles

Peggy’s Skillet Fried Chicken

Peggy is my momma. She passed away some time ago, but not before I learned her secret to the perfect fried chicken. She was a wiz in the kitchen and taught me the basics of cooking simply. She was a patient cook and knew that time was the most important elemental technique of cooking. Rush a recipe … [Read More...]