Meanwhile, Back at Café Du Monde
Life Stories about Food
The way you begin your morning often shapes the rest of your day. Many people wake up and immediately check emails, scroll through social media, or rush through breakfast before heading to work. While this approach may seem efficient, it can leave you feeling stressed before the day has even started. Café culture offers a … Read moreSimple café-style rituals to start your day better
There is something special about a morning spent in a New Orleans café. The combination of fresh coffee, simple food, slow conversation, and a relaxed atmosphere creates a ritual that feels very different from the rushed routines many people experience today. The good news is that you do not need to travel to Louisiana to … Read moreHow to recreate a New Orleans café morning at home
In New Orleans, food is never just food. It is memory made visible, something you can taste, share, and carry with you. Every dish holds a story, and every meal connects the present to something that came before. You do not simply eat in New Orleans. You remember. Recipes passed, not written Many traditional dishes … Read moreWhy food in New Orleans is always tied to memory
Creole and Cajun food are often grouped together, but in Louisiana, they represent two distinct ways of cooking, living, and understanding food. The differences are not just about ingredients. They come from history, geography, and daily life. To understand them, you have to look beyond famous dishes and focus on how people cook at home. … Read moreCreole vs Cajun food: everyday differences explained
New Orleans mornings are not complicated. They are intentional. Breakfast is less about variety and more about rhythm, comfort, and flavor. You do not need a full kitchen or complex recipes to recreate that feeling at home. What matters is slowing down, choosing a few elements, and letting them define the moment. Start with coffee, … Read moreSimple New Orleans breakfasts you can make at home
Chicory coffee is not a trend in Louisiana. It is inheritance. Its presence in New Orleans cups comes from necessity, resilience, and a deep cultural instinct to adapt without losing flavor. What began as a substitute slowly became a signature. To understand chicory coffee in Louisiana, you have to look beyond taste. You have to … Read moreThe history of chicory coffee in Louisiana
This is a twist on my grandmother’s truly southern collard greens.I’ve lightened the flavor with pancetta (she used fatty bacon) and added the apple for a fresh modern flavor. Ingredients 2 lbs. Fresh collard greens, cut in 1/2-inch pieces1/2 cup Pancetta, chopped1 slices Green apple, diced1 diced White onion2 cloves Garlic, peeled and thinly sliced2 … Read moreGreen Apple Collard Greens by Carrie McCully – Star of Upcoming – Chef Hunter on The Food Network & Headliner in Santa Monica Show – February 20, 2011
Ingredients: 1 cup chopped onion 1/2 cup chopped bell pepper 1 tbsp. cooking oil 1 tbsp. butter 1 package frozen corn 1 can rotel diced tomatoes (hot or mild) 1/4 tsp sugar Salt, pepper and Tony’s Creole Seasoning Saute’ onion and bell pepper in cooking oil and butter. When soft, add frozen corn and let … Read moreCorn Maque Choux – A Thanksgiving Favorite by Sherry Sweeney
4-6 thin cut pork chops with our without bones 1 onion sliced in rings Canola Oil or Olive Oil Spray Tony’s Creole Seasoning 2/3 cup of Orange Juice 1/4 cup of water Season Pork Chops with Tony’s Cachere’s Creole Seasoning or other Cajun Seasoning. Spray large pot with oil and saute onions til soft – push … Read morePeggy’s Pork Chops
Ingredients:8 ounces butter (2 sticks)1 ½ cups chopped seasonings (onions, celery & bell pepper)2 tbs. garlic, chopped1 cup flour6 cups water or chicken stock2 tbs. parsley, finely choppedSalt, black, cayenne & white pepper to taste2 tsp. chicken base2 tsp. lobster base8 ounces heavy whipping cream4 ounces smoked salmon, finely chopped½ cup green onions, sliced1 tbs. … Read moreSmoked Salmon Bisque – Chef Don Bergeron – Original Headliner – The Myrtles & The Lyceum Shows – May 2010