Hoffman Media

Food & Wine
Louisiana Cookin'

Louisiana Cookin' September/October 2019

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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6 Issues

In this issue

1 min.
louisiana cookin'

EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Caitlin Watzke ASSISTANT EDITOR Samantha Moats RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg CONTRIBUTING WRITERS John D. Folse, Crystal Pavlas 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 STYLISTS Caroline Blum, Courtni Bodiford, Sidney Bragiel, Lucy Finney, Mary Beth Jones, Beth K. Seeley, Melissa Smith TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR Melissa Gray FOOD STYLISTS/RECIPE DEVELOPERS Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Elizabeth Stringer ASSISTANT FOOD STYLIST/RECIPE DEVELOPER Anita Simpson Spain 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 Tricia Wagner Williams MARKETING COORDINATOR Vicky Lewis SENIOR…

1 min.
editor’s letter

ONE OF THE INTERESTING THINGS to me about Louisiana cooking is that while it’s firmly rooted in the home and in family traditions, there are countless chefs around the state who execute incredible renditions of important Cajun and Creole dishes each night. From white tablecloth establishments in New Orleans to hometown haunts in the far reaches (not to mention the gas station cracklin’s to be had in between), I don’t think there’s ever been such a good time to eat in the Bayou State. Each year, we select a handful of up-and-coming chefs who respect local traditions while fearlessly forging ahead by introducing their personal twists and tweaks to the classics. I am as impressed by this year’s class of Chefs to Watch (starting on page 37) as I’ve ever been,…

1 min.
in celebration of chef leah chase

There are few people in New Orleans’ history who have influenced the culinary and cultural fabric as much as Chef Leah Chase of Dooky Chase’s Restaurant, who passed away earlier this year. From her role in helping desegregate Crescent City restaurants to the countless chefs whom she mentored, we are grateful for all she did to feed our stomachs and our souls. Her legacy will continue through the Edgar “Dooky” Jr. & Leah Chase Family Foundation. For more information on the foundation, visit dookychasefoundation.org.…

2 min.
new & irresistible

COSTERA NEW ORLEANS Local produce and Gulf seafood take center stage at Costera, a coastal Spanish restaurant and bar by restaurateur Reno De Ranieri and co-owner Chef Brian Burns. The Uptown restaurant opened in February as an instant favorite. Its communal dining atmosphere is casual and inviting—perfect for an evening on the town with friends and family, sharing dishes like Seafood Paella or Crispy Skinned Pompano. costerarestaurant.com MID TAP BATON ROUGE The Red Stick has its first entirely self-serve craft wine, beer, and nitro coffee bar called MID Tap. Guests who are 21 and older are given an electronic wristband that allows them to use electronically controlled taps. But MID Tap offers more than libations. The menu includes elevated bar bites like boudin gyoza, a variety of sliders and wings, and deconstructed s’mores.…

1 min.
juicy tidbits

Red Stick Spice Company, Baton Rouge Throughout the summer, Red Stick Spice Company took a cooking class hiatus while their kitchen underwent an expansion. Classes are expected to pick up again in October with a few new courses, including Halloween-themed Platters and Boards and a special Farm, Food & Cooking Tour with owner and chef Anne Milneck as well as Lili Courtney. redstickspice.com Levee Baking Co., New Orleans Earlier this summer 2018 Chef to Watch Christina Balzebre opened her brick-and-mortar Levee Baking Co. on Magazine Street to much fanfare. Longtime fans of Levee praise Christina and her team’s focus on high-quality, local, and seasonal ingredients to prepare delectable handmade pastries and breads. leveebakingco.com Cultured Guru, Baton Rouge Baton Rouge’s own fermentation company is releasing its latest seasonal product, Bonfire Kraut, later this fall. This special…

2 min.
chef chat

Downtown New Orleans got its first wine pub last fall when Copper Vine opened in the building that was once home to Maylie’s, a restaurant that opened in 1876. Set in a beautifully designed space that includes Maylie’s original bar, Copper Vine is known for its extensive selection of wines on tap and equally tempting food menu. We recently caught up with Executive Chef Mike Brewer to talk about what’s new at Copper Vine. Copper Vine is celebrating one year in September. How have things changed over the last year? We have extended our dining areas. We’ve grown the courtyard to be a place where folks want to come and sit and hang out, and we added a retractable roof to make it more inviting in the heat. And we’ve touched up…