Avocado Vichyssoise | Recipe

“But in summer, when the soup seemed to be too hot, we asked for milk for which to cool it. Many years later, it was this inspiration to make the soup which I have named Creme Vichyssoise.” (Louis Diat 1885-1957) Continue reading


Perre’s Summer Market Tabbouleh

PERRE COLEMAN MAGNESS Tabbouleh is the perfect summer farmers market dish – fresh herbs and vegetables tossed with fine grains for a fresh, cool salad.  But has always been underwhelming to me.  Too bland, too dry, I don’t know.  I’ve always wanted to love it, but never had. Until a conversation at a party about … Continue reading

Black Bean Stuffed Ancho Chili Peppers | Tawnya Manion

Black Bean Stuffed Ancho Chili Peppers | Tawnya Manion

TAWNYA MANION In the early Middle Ages, to help prevent Catholic nuns from breaking their vowed celibacy, Saint Jerome forbid them to eat black beans. Lore had it that based on the way the legumes grew, they promoted fertility in women. And though the Law of Similarity is more anecdotal then verity black beans do … Continue reading


Horace’s Cucumbers in Sour Cream • Recipe

This recipe comes to us from Louisiana Cookin’ Magazine. MAKES 4 SERVINGS Courtesy of Horace Wiggins, from his book Down Home to Gourmet 1 cup sour cream 3 small green onions, finely chopped 1 1/2 tablespoons lemon juice, freshly squeezed 4 tablespoons salad olives, finely chopped 1 teaspoon salt 1/2 teaspoon cracked black pepper 2 … Continue reading

Smothered Okra and Creole Tomatoes | Recipe

Smothered Okra and Creole Tomatoes | Recipe

If Creoles aren’t available in your area, substitute any ripe tomato or canned. This recipe for Smothered Okra and Creole Tomatoes comes from Louisiana Cookin’ Magazine.   Yield: 6-8 servings 4 tablespoons cooking oil 2 pounds fresh okra, sliced into 1/8th-inch rings 4 tablespoons bacon grease 4 tablespoons flour 1 onion, chopped 3 stalks celery, … Continue reading