Back in the late fall, my cousin Marcia emailed me to confirm or deny a rampant belief that leftover onions were toxic and/or poisonous. (You may have seen the email about “Ed, the chemist” that warned millions of others about the same subject.) Now that summer is in full swing Continue reading
Adapted from a recipe courtesy of Anne LeJeune, Thibodeaux and Louisiana Cookin’ Continue reading
MAKES 6 TO 8 SERVINGS Courtesy of Carlyn Smith 1/2 cup olive oil 1/2 cup all-purpose flour 1 large yellow onion, finely diced 3 stalks celery, finely diced 1 green bell pepper, finely diced 1/2 small can tomato paste 2 tablespoons garlic, minced 1 16-ounce can diced tomatoes 3 cups chicken stock 1 1/2 tablespoons … Continue reading
Do they work? Continue reading
This recipe comes from Louisiana Cookin’ Magazine MAKES 4 SERVINGS 1/4 cup water 1⁄3 cup balsamic vinegar 1⁄3 cup canola oil 1/4 cup strong brewed coffee 1/4 cup molasses 1 large egg (or 2 tablespoons egg substitute or pasteurized egg) 2 tablespoons powdered pectin (such as Sure-Jell) 1 garlic clove, chopped 1/2 teaspoon salt … Continue reading
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