November 22, 2024 Thanksgiving is here!  If you don't have your menu quite set yet, I have compiled a list of suggestions here. We had a big family get-together last month for my nephew's wedding, so Thanksgiving is going to be really laid back. I'm going to brine a turkey breast and put together small batches of our favorite sides. Jim's in charge of dessert; not sure he knows that yet! My key ingredient to a tasty Thanksgiving dinner is a basic turkey stock. It simmers on the stove all night, and we w ...Continue Reading

November 15,  2024 Cooler weather, finally! But I'm not ready to break out the gumbo pot yet. I think we're going to put something on the grill this weekend; it'll be too chilly, and too dark, pretty soon. For the recipes this week, first up, a classic: Leah Chase's take on oyster dressing. Next up, a decadent artichoke and seafood dip that will be more than welcome at any holiday gathering. And finally, true comfort food from the Gibson's, a multi-generation family of shrimpers: Grits a Ya-Ya. It has rich a ...Continue Reading

November 8,  2024 Three weeks to Thanksgiving! We're planning a very small dinner, just me, Jim, and a friend or two, so probably a roasted turkey breast, unless I decide to order a really small turkey. Our extended family got together for my youngest nephew's wedding late October so that was our fall family shindig. I had Thanksgiving and Christmas feasts in mind when I selected the recipes this week First up is a sweet potato casserole with a pecan topping; look for fall harvest pecans for the freshest, an ...Continue Reading

October 25,  2024 I can't believe it's November, but here we are. Thanksgiving is 4 weeks from yesterday, and Christmas is less than 8 weeks away. Some my friends ride in Mardi Gras parades, and we've already started decorating their specialty throws—there are birthdays in January and February, so Mardi Gras will be here before we know it. For the recipes this week, first up is a sweet garlic/ginger shrimp dish. You'll want to serve it over rice, ideally Japanese sticky rice seasoned with sushi vinegar, but ...Continue Reading

October 25,  2024 The Swifties descended on New Orleans this week, with signs, posters, and specials popping up all over town. It greatly complicates my niece's arrival at the airport tonight, but the business sure is good for the city. For the first two recipes this week, I turned to a cookbook I'd forgotten I had (believe it or not, among the 500 or so, that's unusual): Milk Street Fast and Slow: Instant Pot cooking at the speed you need. It includes a wide range of recipes, each with detailed instructions ...Continue Reading

October 19,  2024 My sister, my niece, and her wife are flying in later in the week for my nephew's wedding on Saturday. I can't wait to see everyone, and I'm happy for the young couple. It's going to be a whirlwind trip for my niece, but my sister will say for a few days. For the recipes, let's start with a classic shrimp bisque from Broussards. It's not difficult to make, and it's oh so delicious to eat. Next, an easy Italian pork chop that begs for a little pasta served on the side. And finally, from  ...Continue Reading

October 11,  2024 We have highs in the mid-80s for the weekend, but next week we have one day where it's only going to get up to 70. I'm going to drag out my 5-quart cast iron Dutch oven, get it cleaned up, and get ready to cook. I haven't decided if it's going to be red beans and rice, or gumbo, but definitely one of the two. I've selected some easy recipes for the newsletter this week. First up is a seafood-stuffed eggplant recipe; if you read through carefully and prep efficiently hands-on time is ju ...Continue Reading

October 5,  2024 As I write this on Friday, it's raining, but we should have a fairly nice weekend. I'm poaching a chicken and making stock this afternoon, in anticipation of making a chicken matzoh ball soup for dinner tomorrow night. Sounds like just the thing. Temps are going back into the high 80s next week, so it doesn't really feel like fall yet. I've selected some classic recipes this week that I think you'll enjoy. First up is a Creole jambalaya from premiere New Orleans restaurateur Ralph Brennan. I ...Continue Reading

September 21,  2024 Jury duty is over! I was dismissed late on Wednesday, so I've done my civic duty for the next 2 years. As I write this on Thursday, our thoughts are with our friends and neighbors over in Florida as hurricane Helene comes ashore, and our friends further inland who are in the path of the storm and facing rain and potential tornadoes. Hopefully next week will look better. I've selected simple recipes this week; Jim's out of town and with me sitting in the courthouse several days I've ...Continue Reading

September 21,  2024 Earlier this week my friend Karen and I took ourselves out to the launch party and book signing for Chef Eric Cook’s (Gris Gris New Orleans) new book, Modern Creole: A Taste of New Orleans Culture and Cuisine. I’ve excerpted two of the recipes below— the book includes recipes for a lot of the dishes on the menu at Gris Gris, most of which I’ve tasted and enjoyed over the years, plus lots more new and interesting things to try. You can purchase a copy for yourself here; there’s even an opti ...Continue Reading