Columns
Cooking with ‘Cajun spice’
Buddy Callahan looks like anything but a Cajun with his curly blond hair, fair complexion, a stocky build and a grizzled Van Dyke beard. […]
The Seafood Bible
Columns
Tootie cooks ‘earnestly’
It was just a short hop from the Residence Inn in Bossier City, La., to Chef Tootie’s home near Cross Lake in Shreveport, La. But I didn’t know what to expect. […]
Columns
Mississippi cooking … Louisiana style
Ricky Ruffin of Bay Springs shares a recipe for Panéed Snapper with Meunière Sauce inspired by Randolph’s restaurant in Golden Meadow, La. […]
Columns
Cajun Cooking is a family affair
“Tonight we do Cajun,” proclaimed the rugged man’s man with a flourish. “I’m a Coonass — but I’m really half-Italian and half-Cajun. My Momma was a Baldissaro.” […]
Columns
Former guide displays big-time cooking skills
Rule No. 1 in our house is to never pass up a chance to put your feet under Mary Poe’s kitchen table. Her recipes appear in three of the six Louisiana Seafood Bible books, and they’re all great. […]
Columns
Captain of the kitchen
Balsamic Shrimp has a distinct sweet tang from the honey and the balsamic vinegar, but there is no sour component in its taste profile. […]
Recipes
Oyster recipes perfect for the holidays
From now through February and into March, oysters are in their prime fat and flavorful. And Ronnie Sampey knows it. […]