Louisiana Cookin'

IT WOULDN’T BE THE HOLIDAY season in Louisiana without the scent of cooking turkeys. In this issue, we feature not one but two decadent birds, and they both represent styles and trends that have become mainstays in the Bayou State. Chef John Folse of

Louisiana Cookin’ 2019 Chef to Watch and pastry maven Breanne Kostyk opened Flour Moon Bagels along the gorgeous Lafitte Greenway (a walkable route that connects the French Quarter to the New Orleans Museum of Art). Along with an assortment of bagels

BALANCE IS IMPORTANT, and when cookies, cakes, and treats of all stripes are waiting around each corner, it’s crucial to have some savory goodies to even out the mix. This beautiful collaboration between shrimp, olives, and crumbly Manchego cheese is

LET’S GET THIS OUT OF THE WAY first: like the tomato, fall and winter squash are classified as fruit. The varieties of these squash that grow well in Louisiana include acorn, butternut, delicata, and Hubbard, and they will all help you get into the c

I MOVED TO SOUTHWEST LOUISIANA FROM New Orleans in 1983 after marrying the love of my life, Buzzy. Immediately, my father instructed me to get busy and learn to make a gumbo. Southwest Louisiana Cajun gumbo is very different from New Orleans Creole g

GOTTA LOVE THAT WILD TURKEY! I’m talking about the bird, not the beverage. Interestingly enough, the ancient Mayan people created a drink called “balché” for their wild turkeys. Made of fermented honey and tree bark, the drink was ceremonially given

The Gloriette 428 E. Boston St. • Covington thegloriette.com Standing on a milk crate to reach the sudsy sink of a Rhode Island restaurant’s dish pit, Steven Marsella realized his love of restaurants at an early age. At 13, he became a dishwasher at

MAKES 4 TO 6 SERVINGS Recipe courtesy of Executive Chef Marcus Woodham, The Bower, New Orleans 8 ounces mascarpone cheese2 tablespoons honey2 lemons, zested1 teaspoon fresh thyme leavesPinch salt⅓ cup Luxardo Cherries in juice½ teaspoon half-cracked

MAKES 1 (10-CUP) BUNDT CAKE This take on the traditional Louisiana gâteau de sirop is a crowd-pleaser. 1 cup fig jam½ cup plus 2 tablespoons whole buttermilk, room temperature and divided½ cup cane syrup½ cup vegetable oil2 large eggs, room temperatu

MAKES 8 TO 10 SERVINGS This bold and flavorful New Orleans cocktail gets a warm spice makeover in this incredibly easy batched version. 1 cup cognac5 whole cloves1 whole star anise1 cinnamon stick, broken in half1 (1-inch) piece peeled fresh ginger,

MAKES ABOUT 10 Folks usually reserve leftovers for lunch or dinner, but these pancakes prove they can be just as good at breakfast! 2 cups all-purpose flour2 tablespoons firmly packed light brown sugar2 teaspoons baking powder2 teaspoons kosher salt1

Pies are what’s for dessert around the state, a family tradition for some, but for these six piemakers, pies are serious business. In New Orleans, Nicole Eiden and Marielle Dupré are the pair who took home the 2021 Best of Show – Sweet award at the N

I CANNOT BEGIN TO TELL YOU guys how much I love Thanksgiving. It might be because the idea of having several varieties of food at my disposal excites me to my core. As a child, I remember Thanksgiving being one of the few days a year when we sat down

MIRLITONS HAVE A STRONG PRESENCE IN BAYOU STATE homes throughout the holidays, but they typically appear in savory dishes. They’re often used for their flesh in dressings or served on the half-shell as an appetizer or main dish of their own (see the

DURING THE HOLIDAY SEASON, we should all give ourselves a break and do what we can to streamline our lives. Dishes like this make-ahead baked egg strata are perfect for helping achieve that goal. MAKES ABOUT 8 SERVINGS For extra crawfish flavor, you

BY THE TIME WARREN LERUTH had published his first cookbook, LeRuth’s Front Door Back Door Cookbook, he’d already become known as the man who’d transformed New Orleans cuisine forever. “Before him, New Orleans cuisine was pretty traditional to gumbo,

ROUX IS ONE OF THE CULINARY THREADS that binds many of Louisiana’s most iconic recipes. Gumbos and étouffées, for sure, but many other stews and sauces. Every cook has their own method for coaxing just the right flavor and thickening power out of thi

WHILE GROWING UP IN NORTH Louisiana, Chef Holly Schreiber took her fair share of detours before realizing that cooking was her lifeline. But landing catering gigs to pay her way through college ultimately led her to culinary school in New York. She e

THE COCO HABANERO is a little similar to my Bananas Foster Cocktail from the May/June 2022 issue in that I wanted another easy recipe for my bartenders. With this, they can be back with their guests instead of working over too many fussy builds on on

MAKES 10 SERVINGS Courtesy of Barry Himel, Bourbon House, New Orleans 4 cups whole milk1 pint vanilla ice cream1 cup bourbon¼ cup vanilla extract¼ cup simple syrupGarnish: grated nutmeg 1. In the container of a blender, combine milk, ice cream, bourb