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Cocktails for the Cold (Recipes)


Christmas Day has passed, but the holiday drinking season will continue until 2015. At NoDef, our noggins have had a little too much ‘nog. We turned to the experts over at Emeril’s for a few suggestions. They offered up recipes for Hot Buttered Rum, Limoncello, and a Poinsettia Cocktail.


A Well-Dressed Guappo

Creole Cookin' with Chef Anthony Scanio Explores Italian Salad



Chef Anthony Scanio of Emeril's Delmonico reaches back through Arabi Spaghetti Dinners and Treme to arrive at his take on Italian Salad.


Carnival Étouffée

Creole Cookin' with Anthony Scanio, Mardi Gras Edition



Chef Anthony Scanio of Emeril's Delmonico dishes on a Louisiana food offering that fits into the parade schedule.


To Sicily and Back

Creole Cookin' with Anthony Scanio: Tracing the Sicilian Roots of New Orleans Food



Emeril's Delmonico Chef de Cuisine Anthony Scanio finds the French Quarter in other boot, and offers a New Orleans olive salad recipe.


We Stuff Stuff, Part II

Creole Cookin' with Chef Anthony Scanio, Emeril's Delmonico Chef Talks Frugal Food, Stuffed Artichokes



In my last column, I talked about how we Creoles and New Orleanians love to stuff stuff. Stuffed dishes are indicative of the thriftiness and essential frugality of our cuisine. In every case, a protein—shrimp, crab, beef—is being stretched or augmented with something much less expensive. 


We Stuff Stuff

Creole Cookin' with Anthony Scanio: Emeril's Delmonio Chef Traces Mighty Mississippi, Mirlitons



Emeril's Delmonico Chef de Cuisine Anthony Scanio returns with a look at how New Orleans has benefited from a river and a gourd.


They All Ask'd for Roux

Creole Cookin' with Anthony Scanio: Emeril's Delmonico Chef Offers Gumbo Wisdom, Recipes



Emeril Delmonico's Chef de Cuisine Anthony Scanio talks about his NOLA childhood, the universality of gumbo, and gives his favorite recipes. 


Boudin Bible

Chef Anthony Scanio Shares Chef Tips Before Boudin, Bourbon and Beer



Although it has only gained popularity in New Orleans over the past 30 years, boudin has been a South Louisiana favorite since the 19th century. This Friday, Chef Emeril Lagasse’s Boudin, Bourbon & Beer is honoring the unique local food staple in all of its incarnations, from finger food to fine dining. 


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Contributors

Renard Boissiere, Evan Z.E. Hammond, Naimonu James, Wilson Koewing, J.A. Lloyd, Nina Luckman, Dead Huey Long, Alexis Manrodt, Joseph Santiago, Andrew Smith, Cynthia Via, Austin Yde

Photographers


Art Director

Michael Weber, B.A.

Editor


Listings Editor

Linzi Falk

Editor Emeritus

Alexis Manrodt


B. E. Mintz


Stephen Babcock

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