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Recipes

Hummus in land of gumbo: Israeli restaurant standout in NOLA

NEW ORLEANS — Chef Alon Shaya’s unlikely love affair with Louisiana started years ago.

“My first cookbook was Emeril (Lagasse’s) ‘Louisiana Real & Rustic,’” said the chef, who was born the Tel Aviv, Israel suburb of Bat Yam. “I always thought that one day I could come and cook in Louisiana. It just seemed like this mystical place to me.”

Citrus filling, salty crust make Atlantic Beach Pie a winner

This Atlantic Beach Pie recipe comes from Bill Smith, long-time chef of Crook’s Corner restaurant in Chapel Hill, North Carolina. When I first tasted it, I went into a pie-induced trance. I have a fuzzy memory of finishing the pie, sharing it with my dinner companion, forks nudging each other for the final bites.

The simple chicken sandwich gets a picnic-worthy makeover

Atlanta-based Chick-fil-A famously claims that they didn’t invent the chicken, just the fried chicken sandwich. There is no denying that the fried chicken sandwich is a classic and crave-able combination. Before I started making my own version of the sandwich it was always the first thing I would eat when I visited my hometown.

Creamy Buffalo Potato Salad a good dish for Canada Day

Chicken wings are wonderful, but Buffalo Chicken Wings are on another level and that’s thanks to the sauce. Defined by blue cheese, celery and hot sauce, Buffalo sauce could glorify any number of dishes. (Imagine how luscious it would be on a steak!) Looking ahead to the Fourth of July and its picnics, I wondered what would happen if I Buffalo’d some potato salad.