Louisiana Cookin'

WHEN I FIRST JOINED the team at Louisiana Cookin’ in 2011, I was very much a newcomer to the Bayou State. Over the past decade, my love for Louisiana has grown with every spoonful of gumbo and steamy crawfish boil, and I am thrilled to be back at the

Owners Shayna and David Hines and Kily LaGarde are passionate coffee drinkers who’ve created an idyllic haven for fellow espresso lovers in the Lafayette area to sit and savor specially crafted brews. Their journey as a team started in 2016 when Kily

THIS TIME OF YEAR—before the Louisiana summer heat revs up—is absolutely perfect for quick grilled meals that make the most of the season’s fresh produce. In this recipe, a flavorful skirt steak takes a turn over the coals (or a grill pan) and gets p

WHILE BELL PEPPERS add a sweetness to the classic Louisiana trinity, it’s easy to overlook how adaptable, versatile, and interesting they can be. Whether as part of the flavor background (as they are in the trinity), a vessel for other foods, or in a

I REMEMBER WATCHING a movie (based on a novel) titled The Sisterhood of the Traveling Pants. After watching the story of the four girls’ friendship, loyalty, and love, I realized the Folse family was a brotherhood that included my dad, brothers, gran

Quebedeaux’s Cajun Café 3800 Monroe Hwy. • Pineville 318.704.5935 quebedeauxscajuncafe.com FOR THE PAST DECADE, John Valenzuela has been on an unwavering mission to bring culture to central Louisiana, and with a handful of restaurants on his plate an

TAMALES Alexandria Since 2004, hungry diners in central Louisiana have sought out Irma Rodriguez’s Mexican tamales. Even before opening her first restaurant, Mi Tierra Restaurante Mexicano in Forest Hill, she sold them by word of mouth. Folks in near

MAKES 8 TO 10 SERVINGS Mac and cheese is a surefire favorite, and this spicy andouille version is unbeatable. 1 (14-ounce) package andouille sausage, cut into ¼-inch slices1 cup chopped red bell pepper1 cup chopped green bell pepper½ cup chopped yell

MAKES 12 Sticky buns are the stuff dreams are made of, and this version is divine. ¾ cup unsalted butter, softened and divided1 cup firmly packed light brown sugar, divided1 tablespoon light corn syrup¾ cup chopped pecans1 (17.3-ounce) package frozen

WHETHER YOU GROW UP IN NEW ORLEANS or claim the city as yours—enchanted by its many quirks and patinas, excesses, and contradictions—anyone who comes here with an open heart and open mouth is often rewarded with indelible memories and unforgettable b

BECOMING A POPULAR ONLINE COOK was never a goal in my life. Don’t get me wrong; I’ve always loved to eat, but when I was a kid growing up in Houma, I was much more interested in martial arts and making people laugh than I was in mastering a roux. My

IT’S NOT AS THOUGH PIES or tarts are fussy, so much as rustic French galettes are essentially unfussy. Galettes feature an easy, versatile dough that’s a cinch to prepare and works equally well with sweet and savory fillings. In this galette, we brou

CAJUN FLAVORS SHINE in this comforting weeknight meal. Think of this soup as a blank canvas for your favorite Bayou State ingredients. We started with andouille sausage because it lends a luxurious flavor and texture to the dish, but that’s just the

ZESTY AND COMFORTING, rémoulade sauce is a home and restaurant staple in the Crescent City. Its origins are unsurprisingly French, but Louisianans have added numerous touches to the classic sauce. Originally resembling tartar sauce—a mayonnaise-based

THERE ARE A COUPLE THINGS at play here with this Bananas Foster Cocktail. First: I’m from south Louisiana, so Brennan’s original Bananas Foster means a lot to me. Second: Early in my career, I worked at Brennan’s on Royal Street in New Orleans, where

Bananas Foster Cocktail 94 Bananas Rum 94 Raspberry Bellini 73 Roasted Red Pepper Bloody Marys 35 Bananas Foster 76 Bananas Foster Belgian Waffles 76 Brigtsen’s Pecan Pie 62 Easy Pecan Sticky Buns 73 Mixed Berry Galette 87 Bayou Eggs Benedict 74 Boud