Someone recently mentioned Jake Staples' The Place and, wow, did that spark a few memories.
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If you've traveled to Mexico, you may have enjoyed cochinita pibil, a dish that's made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is tender.
The autumn harvest is off to a great start. In the coming months, there will be squash and hearty greens, fall tomatoes and crunchy root vegetables filling tables at farmers markets and produce stands all over the state.
This week, for the first time in we can't remember how long, a true cold front will push our temps into the 50s. And you know what that means, right?
If you’ve read this column before, you know cooking with ingredients grown near to where we live is important to me. That's why I patronize local farmers markets.
Those zucchini you're picking need somewhere to go, and we can't think of a better dish than Garlic Parmesan Baked Tomatoes and Zucchini.
Baton Rouge chef Jay Ducote has made a name for himself blogging, writing, on radio, as a restaurateur and with cooking products. Now, he’s got a cookbook.
We could all do with a little comfort food right now, and this one comes in rich layers of a croissant combined with the sweet swirls of a cinnamon bun.