I have another outlet for cooking, photos, and writing about cooking and photos at Country Roads Magazine. For over two years now, I’ve operated a Test Kitchen there, cooking everything from crawfish and tasso chowder and pinot jam to homemade paprika and chanterelles plucked from the woods … it’s a pretty plate.
Here’s where you can find me: http://www.countryroadsmagazine.com/tag/testkitchen
Oh, Louisiana summers … in the face of such adversity, we learn to cool off in style.
No complaints about this workday, in which I photographed cocktails and other beverages for Country Roads magazine’s “Summer Sippin'” spread. Link (with recipes and more pictures) through the jump.
No recipe here … the Dark ‘n Stormy is a standard. Happy weekend, all!
We’ve had almost-daily rains here in South Louisiana, weaving with the usual summer burn into a humidity that’s hard to bear. I went for a run this weekend and felt like I was slogging across the ocean floor. On the other hand, summer means tomatoes. I can get behind some tomatoes. Continue reading
Salty and sharp, this bright, gritty pesto is the best blanket I could give my little potatoes before the spuds and I surrendered, weeping, to my appetite. (Reader, I ate them.)
We lost power, but we gained a delicious cocktail. Continue reading
Another night at Dinner Lab Baton Rouge! What a treat it is to share unfamiliar food with strangers. The comments and giggling bemusement provoked by Chef Tan Uckan’s Turkish spread (yogurt soup, bulgur salad, pea and poppyseed purée, and more delights) fell easily into conversation on local culture, mutual friends, foodie habits, and on and on.
Find some of my favorite photos from the evening in the gallery below. Continue reading
Sometimes you’ve just got to bring your coworkers a basket of browned butter and blackberries! We had our monthly office potluck today. I wanted something to curb my appetite as I chugged the morning dose of caffeine, and these treats made me happy to share.
I was fllipping through a recent issue of SAVEUR in search of springtime recipes when a particular dish leapt out at me: “Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes” from Chef John Fleer at Rhubarb in Asheville, NC.
Now I didn’t follow this recipe to the letter, after all I’m a girl on a budget and morels are expensive! (Also they were out at Whole Foods, though I coulda sworn I’ve gotten them at Fresh Market before…) Continue reading