/ Food & Wine
Louisiana Cookin'

Louisiana Cookin'

January/February 2020

Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations - and now you can enjoy every single page on your tablet! Each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike.

United States
Hoffman Media
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8 Issues


1 min.
louisiana cookin’

EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Caitlin Watzke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CONTRIBUTING WRITERS Kirk Estopinal, John D. Folse, Paul A. Greenberg, Nora McGunnigle CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, William Dickey, Nicole Du Bois, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Nancy Heard SENIOR STYLIST Sidney Bragiel STYLISTS Caroline Blum, Courtni Bodiford, Lucy Finney, Mary Beth Jones, Melissa Smith TEST KITCHEN DIRECTOR Irene Yeh FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer, Taylor Franklin Wann ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain CONTRIBUTING RECIPE DEVELOPER Melissa Gray CHEFS TO WATCH ADVISORY BOARD Kristen Essig, Holly Goetting, Jeffrey Hansell, Colt Patin, Nathan Richard FOUNDERS Romney K. and Charley Richard DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Vicky Lewis SENIOR ONLINE EDITOR…

1 min.
editors letter

I SHOULD SAY HERE that I did not grow up eating king cake. In my time in Louisiana, though, I feel like I’ve made up for my comparative lack of years with boundless enthusiasm. In years past, my wife, Christa, and I would chart out the weeks from the Feast of the Epiphany through Mardi Gras day to see how many cakes we could reasonably expect to try. At work, our diligent managing editor, Caitlin, and I would do the same, cross-checking our personal lists to avoid overlap. This Carnival season isn’t quite so long as last year’s, but we still have quite a bit of time to indulge (and, despite our best efforts, overindulge) in this ultimate Louisiana treat. Like many folks we’ve spoken with, we enjoy making a few…

7 min.
new & irresistible

ACORN NEW ORLEANS The New Louisiana Children’s Museum opened its doors in New Orleans City Park last summer, and in addition to its exhibits, it is also home to a restaurant run by Dickie Brennan & Co. Overlooking City Park’S Little Lake, Acorn uses local ingredients for its menu of updated favorites and children’s dishes, like Mac and Cheese. The environmentally conscious café also has a play kitchen for kids. acornnola.com THE VINTAGE BATON ROUGE The second location for the Vintage was set to open this past fall in downtown baton rouge, in the space that formerly housed Magpie café on the corner of Third and Laurel Streets. Like its sister location in New Orleans, the red stick location will serve craft coffee and gourmet beignets, in addition to the breakfast and lunch…

2 min.
versatile veggie

CAULIFLOWER RICE has been all the rage in recent years as a low-carb rice alternative. Simply cauliflower that has been broken down into rice-size pieces, it can replace rice in just about any recipe. It’s tender and chewy when cooked, and it cooks quickly in a little oil or butter on the stove. Cauliflower rice is available fresh and frozen in many grocery stores, but if yours doesn’t carry it, you can easily make it at home by pulsing cauliflower florets in a food processor or shredding them on a box grater. Try it in our lightened take on classic red beans and rice. RED BEANS AND CAULIFLOWER RICE MAKES 6 TO 8 SERVINGS Pickled shallots add just the right touch of acidity to smoky red beans served with cauliflower rice. 1 pound dried…

5 min.
winter citrus

DURING LOUISIANA’S COLDER MONTHS, winter citrus is at its peak. Oranges, Meyer lemons, grapefruit, and more are abundant this time of year, and there are countless ways to cook with them. Their tangy juice and fragrant zest can liven up just about any savory or sweet dish, and these recipes showcase some of our favorite ways to use fresh Louisiana citrus. CITRUS COURTBOUILLON MAKES 6 TO 8 SERVINGS Meyer lemons and oranges infuse our red snapper courtbouillon with delicate citrus flavors. 1½ pounds skinless red snapper, cut into 1½- to 2-inch pieces4 teaspoons Cajun seasoning*, divided¼ cup unsalted butter1½ cups finely chopped red onion¾ cup finely chopped green bell pepper¾ cup finely chopped celery6 cloves garlic, minced¼ cup all-purpose flour3 tablespoons tomato paste1 tablespoon fresh thyme leaves1 bay leaf2 cups seafood stock, room temperature1…

5 min.
the lean days of lent

GROWING UP in St. James Parish in the 1950s, my siblings and I were not aware of the festivities of Mardi Gras 55 miles downriver in New Orleans. All we knew was that when Ash Wednesday rolled around, my mother had all eight of us lined up at the altar rail to get ashes. Thus began the holiest season of the year, when the church was draped in purple cloth to represent mourning and our Friday evenings were spent praying the Way of the Cross and attending adoration, which was truly a sacrifice for young boys who wanted to be in the swamp. From the Sunday pulpit, Father Lester Schexnayder emphasized Lent as a time of preparation, a kind of “spiritual spring cleaning.” We understood that meant preparing the heart and…