tags: creole: stories and blogs
creole: stories and blogs
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Injectable Marinades and 100-Calorie Snacks
This week’s mission: marinade you squirt into meat with a syringe, and tinier snack cakes.
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Making Roux
A nutty-flavored thickener used in gumbo and several other New Orleans–style dishes.
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Jazz Standard
Gumbo is the ultimate improvisational dish.
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New Orleans King Cake for Mardi Gras
Try your hand at the ubiquitous pre-Lenten sweet.
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Indiana Jones Treats
This week’s mission: Indiana Jones treats and lemony mayonnaise.
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Something Orange
The mysteries of Triple Sec and curaçao.
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Pack Your Knives and Go
Cooking vacations that steer clear of the tourist traps.
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The Secret’s in the Spice Mix
National heritages hinge on these exact blends.
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Key to the Liquor Cabinet
How to create the ultimate home bar.
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Laissez les Bon Temps Rouler!
Looziana eats in the Bay Area.
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Spicy Popcorn
If you enjoy your popcorn with a kick, here are a few ways to do it:
Use some hot chili oil as part of the oil for popping your popcorn, or mix Creole seasoning into the oil. ...
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What Gumbo Is
Gumbo is a soupy, stewy dish that’s a mainstay of Creole and Cajun cuisine. “Gumbo” is an African word for okra, and most gumbos use it for flavor and as a thickener for the stock. File powder (powdered sassafras leaves) is used to thicken too. ...
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Eating the Big Easy
Creole Chef has probably the best New Orleans food in Los Angeles right now, says Norm Man, who asserts he’d rather drive there from MDR than walk to the closer Uncle Darrow’s. Shrimp Yvonne, crawfish bisque and pretty much all the po’ boys blow the com
