Lemon Pie This delicious summer pie is light and refreshing—and easy to make—with just the right amount of sugar to charm guests after a dinner cooked on the grill. It works equally well when baked in a square brownie pan, dusted with powdered sugar and cut into bite-sized lemon squares. For the Pie Crust: INGREDIENTS: […]
Lafcadio Hearn’s Pecan Cake Months ago, as I searched for something sweet in Lafcadio Hearn’s Creole Cookbook, published in 1885, I stumbled on Pecan Cake. I expected it to be delicious and easy to make. Yes to the first. No to the second. Hearn, a journalist who lived in New Orleans from 1877 to 1887, […]
Helen Reporting. It’s time to celebrate because good crawfish are back in New Orleans. This year’s rare winter freeze left us with small pitiful crawfish for a time, but they are now plump and plentiful. You’ll find them at supermarkets, corner grocery stores and local bars. During Jazz Fest, the scent of boiling crawfish came […]
In When a Lady Loves, Maureen Collins attends a Reveillon dinner on Christmas Eve at the Colville home in the French Quarter. It was the custom for Catholic families to fast all day on Christmas Eve, attend Midnight Mass and then celebrate with a meal that often lasted until dawn on Christmas day. Maureen is […]
Ask New Orleanians for a recipe for gumbo, gravy, stew, chicken soup—you name it—they’ll say: “First you make a roux.” Pick up a Southern cookbook and many recipes begin: “To a roux, add…” So how do you actually make a roux? A roux is made of fat and flour, that simple. You can use lard, […]
