January/February 2015

January/February 2015

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Louisiana Cookin' - January/February 2015


Editor’s Letter
Mardi Gras Joie de Vivre

Spillin’ the Beans
Celebrate in Style by Paul A. Greenberg

Afield & Afloat
Granny’s Dirty Rice by Jay D. Ducote

Light & Fresh
Mardi Gras Oysters by Holly Clegg

In Season
Boudin at Home by Marcelle Bienvenu

Culinary Antiques
Shell Games by Patrick Dunne

Louisiana Foodways
Gallery of the South by Elizabeth M. Williams

Chef’s Table
Cane and Table


Cooking with Chefs to Watch
Kristen Essig on the Oyster Pan Roast

Local Pantry
Pecan-Smoked Cane Sugar by Lorin Gaudin

By the Book
The Southern Foodie’s Guide to the Hog

Reader Recipe

Quick & Easy

Swizzle Stick

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New Orleans Mardi Gras Planner
Experience the best of Carnival season

Carnival Time
An elegant Mardi Gras brunch

Cake of Kings
Meet the king cake’s Northern cousin

Hearty Gumbo
Warm up with four comforting gumbos

Taste the Sunshine
Try new ways with abundant citrus

Louisiana’s Best Baked Oysters
Classic and new takes on baked oysters


King Cake Scones

Oyster Artichoke Soup

Roasted Grapefruit with Pecan Sugar

Recent Issues

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2014 November/December


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Louisiana Cookin September-October 2014
2014 September/October