Two prominent restaurateurs have teamed up to open Dominique’s on Magazine, the hottest new restaurant in uptown New Orleans, with the most interesting concept I have seen in several years in my favorite area of the city. A tapestry of unique taste adventures combine with a superb selection of affordably priced wines to create a deliciously provocative, global dining ...

A trip to Le Creole is a culinary adventure that any visitor to Baton Rouge should enjoy at least once. I was recently lucky enough to have savored the experience due to a friend who led us there not long after it opened. We were treated to Chef Ryan Andre’s wonderful cooking at Le Creole, the hottest new restaurant in town. We ate like kings for lunch. From the basket ...

As our desserts were being served at Mesón 923 in the Warehouse District, located on the corner of South Peters and South Diamond Streets, we were already planning our next visit to enjoy Chef Baruch Rabasa’s amazing cross-cultural cuisine. Upon arrival, the valets immediately took our cars and we strolled past the chic bar, taking the elevator up to our table on the ...

I always ask friends who are Baton Rouge residents to give me tips about good restaurants in the area. The latest tip came from a native who graduated from LSU, and now has a catering business. Ruffino’s Italian Restaurant is where she has celebrated many special occasions through the years. The executive chef of this memorable restaurant is Peter Sclafani III, an award-winning, ...

Corn & Crab Bisque 1 small onion, diced 1 small bell pepper, diced 1 stalk of celery 2 sticks of butter or margarine ½ tsp. red pepper 2 tsp. garlic powder 2 Tbsp. chicken base 1 lb. frozen corn ½ cup flour 1 pint whipping cream 1 lb. fresh claw crabmeat ½ gal. whole milk Melt butter. Add corn, onion, bell pepper, and celery. Simmer for 10 minutes. Mix in flour, ...

For the gumbo: 3 onions, chopped 3 stalks celery, chopped. 4 green bell peppers, diced handful, chopped garlic 2 or 3 cups dark roux 1 cup tomato paste handful of bay leaves pinch of dried thyme and pinch of oregano salt to taste pepper to taste 1 gallon rich duck stock or rich chicken stock ½ cup Worcestershire sauce ½ cup Louisiana hot sauce Sauté all the vegetables ...

I’ve been served many exotic egg dishes in my travels including the thousand-year eggs of China. However, I can think of no better egg dish or one more beautifully presented than these Eggs à la Crème. This elegant dish was first created by Maugie Pastor of T’Frere’s House in Lafayette, La. Eggs à la Crème and a cup of hot black Cajun Coffee (see recipe) ...

Chicken Tapatio 3 split fryers (2¾-3 lbs. start weight each) seasoned salt (to taste) whole thyme 1 large onion, cut into 1-inch squares 1 can whole pimentos, cut into 1-inch squares ¼ stick butter 1/8 tsp. sugar 5 cups long grain rice 7 cups water 1/8 tsp. roasted ground cumin ½ tsp. oregano 1½ cups crushed tomatoes ¼ cup fresh chopped onion ¼ cup oil (peanut oil ...

For a special holiday treat, try this pecan pie spiked with bourbon and enriched with chocolate. The dough recipe is unusual in several ways. It is prepared with slightly softened butter and cool water instead of cold butter and ice water. The dough is not chilled before it is rolled out and it contains a touch of vinegar. The pie pan is also greased and floured. This ...

This is a hearty dish with visual appeal that is sure to impress dinner guests. Chef Duke recommends that you place the duck “fat side down” in a hot sauté pan. “You want the skin and fat to get crispy but not burnt. Save the duck fat for other sauces or for making a roux,” he says. “The duck should be cooked to medium.” Cranberry Orange Glaze: 2 medium shallots ...