Louisiana Cookin'

When we started the LA 31 Food & Travel Awards in 2018, we wanted another vehicle inside Louisiana Cookin’ to shine a spotlight on some of the flavors, locations, and experiences we loved across the Bayou State. Over the last four years, we’ve highli

This culinary and beverage celebration is set for September 14–17 and will showcase an impressive array of the Bayou State’s famous food and spirits. The schedule for each day promises highlights of Louisiana’s unique culture and heritage as well as

LOTS OF PEOPLE LOVE TACO TUESDAY, but sometimes, it’s good to give the tortillas a break. Low-calorie cauliflower rice cooks quickly and serves as a terrific base for a cilantro and lime cauliflower “rice.” This bowl comes together in a snap and has

BEFORE SUMMER’S TRUE nature shows itself, folks around Louisiana are treated to a bounty of berries (along with the last gasps of citrus season). Thankfully, the Bayou State is dotted with terrific orchards for picking, farmers’ markets for perusing,

WITH THE VARIETY FOUND IN TODAY’S mayonnaise market, it’s hard to imagine a time when the creamy condiment was considered exclusive. But that was the case nearly a century ago when Blue Plate’s Real Mayonnaise made its grand 1927 debut in a small fac

I GREW UP ON THE WEST BANK OF THE Mississippi River in St. James. There were very few grocery stores in our neck of the woods, so the swamp floor was our pantry. With every changing season, a new culinary delicacy arrived on our doorstep: alligators

Chef Ross Dover Palmetto’s on the Bayou 1901 Bayou Ln. • Slidell palmettosrestaurant.com LAST SPRING, BENEATH A CANOPY OF GRAND OAKS and cypress trees in Slidell, Ross Dover found his dream job at the waterfront haven known as Palmetto’s on the Bayou

Lutcher Founded in 1895, when Lutcher was in the midst of a cypress logging boom, Nobile’s originally billed itself as a place for locals to come enjoy themselves over good food and drink. Now, almost 130 years later, it still delivers just that. In

MAKES 4 SERVINGS This fresh and simple dish makes the most of our early summer produce. 2 ears corn, shucked½ medium red onion1 jalapeño4 tablespoons olive oil, divided2 Creole tomatoes, seeded and diced (about 2 cups)½ cup chopped green onion½ cup c

MAKES ABOUT 4 SERVINGS (photo on page 63) Traditional Cajun boil elements get a flavor boost from lemongrass, ginger, and a hefty dose of additional garlic. 2 gallons water1½ cups crab boil*¾ cup kosher salt½ cup plus 1 tablespoon fish sauce, divided

SUMMERTIME IS APPROACHING, and that means grills will be heating up and gatherings outside are beginning once again. I must say, I do love cold winter days, I guess because we don’t have many of them down here in south Louisiana. However, outdoor sum

PRALINES HAVE A LONG AND STORIED HISTORY in New Orleans. Originally, they offered enslaved women a way to make money on their own to secure their freedom. The tradition of making pralines has continued and expanded, with home cooks and chefs alike br

WARMER MONTHS BRING A BOUNTY OF PEPPERS to the Bayou State. From sweet bell peppers to scorching-hot 7 Pot Primos (similar to a Carolina Reaper), these capsicums add flavor, depth, and beauty to a summer meal. MAKES 4 SERVINGS This tart and spicy rel

SMOKE IS ONE OF THE SIGNATURE FLAVORS of Louisiana and rice is one of its notable crops, but until recently, smoked rice was not being produced locally at any great scale. After years of making Bloody Marys at parties and giving jars to friends as gi

CHEF VU “PHAT” LE has one goal with his food: to take your taste buds around the world and back again. The brilliant co-owner of Chow Yum Phat in Baton Rouge calls on countless culinary techniques and flavors to influence a day-to-day menu, and the s

CLASSIC TIKI DRINKS ARE CLASSIC for a reason, but I think there’s always room to have some fun and experiment with the tried-and-true recipes and ingredients you like behind the bar. I created the Lei Lei that way as a take on the classic planter’s p