The summer season is winding down, leaving us with a bevy of squash to make sides and soups for the early, yet still warm, fall days.
Summer crops are about played out at local farmers markets, but there are still plenty of delicious ingredients to be found there. You just never know what you'll discover.
Since it doesn’t look like I’ll be swirling authentic Italian pasta around my fork in Italy anytime soon, I’ve decided to make my own.
Claudia Fowler penned a recent "Human Condition" column for the paper where she mentioned how fig preserves tend to be one of those love 'em or hate 'em kinds of food.
Figs — in all shapes, colors and sizes — are ripening all over the South. And what memories these oh-so-delicious fruits bring to mind.
Fourth of July weekend is here, which is truly my favorite holiday. It’s close to my birthday, there is a big hot dog eating contest which always gives me a good laugh, and it looks like the fireworks are back on in most places.
You can still find Louisiana strawberries at farmers markets and local grocers, so scoop some up to make this Strawberry Basil Jam.
Sometimes your mom wants you to make a fuss on Mother’s Day. Sometimes she just wants a simple meal and the luxury of a quiet house all to herself.
A few days ago, Jeni's Splendid Ice Cream released Strawberry Pretzel Pie ice cream "specially made for Dolly Parton."
This is not really a recipe you follow to the letter. It's more like a delicious way to use crawfish boil leftovers.
There are those who want the full bacon-and-eggs treatment for breakfast. Others are happy to nibble their way through a breakfast bar, washing it down with a big mug of coffee.
One of six children born and raised in Baton Rouge, S. Gary Polozola grew up with an appreciation of his faith, family and food all wrapped in a Sicilian tradition.
This coconut confection is my family's "special occasion" cake. I whip it up for birthdays, Christmas and, of course, Easter.
When I’m cooking a classic Louisiana dish, I feel like I've taken a step back in time. It has something to do with the way the aroma of the dish fills my house.
The star of this dish is the sauce. Spicy, sweet and packed with flavor, it turns chicken into a wonderful meal.
"The Veganish Cookbook — Simple, Delicious Plant-Based Recipes & Resources for Everyone” by Nettye Johnson; NJ Publishing; 158 pages
The icy winter weather beat down a lot of the fruits and vegetables we usually enjoy this time of year. Thankfully, some sweet strawberries made it to the farmers market.