Advocate-Tested Recipe Tomato Pie Serves 6 to 8. Recipe is by Beth Colvin. 1 (9-inch) refrigerated pie crust 5 to 6 medium tomatoes, peeled, seeded, dried and chopped 2 cloves garlic, minced 1⁄8 cup basil, chopped Dash of white … Continue reading
The LSU AgCenter Garden Fest at the Burden Center was the land of yellow watermelons and tomatoes called potato. Of bloody Marys and omelets. Of hayrides and field tours. I spent most of my time test-driving different watermelons and tomatoes … Continue reading
Okra Bean Stew Serves 4 to 6. Recipe is by Julie Kay. 1 lb. stew beef 2 cups cut okra 1 (15.5-oz.) can pinto beans, drained 1 (16-oz.) can kidney beans, drained 1 (15-oz.) can black beans, drained 2 (14.5-oz.) … Continue reading
Ratatouille Makes 6 to 8 servings. Adapted by Cynthia LeJeune Nobles from a recipe by Sir Robin Hixson in LSU Press’ forthcoming “Delta Queen Cookbook.” Ratatouille originated in southern France’s Provençe region, where produce is abundant. It is cooked in … Continue reading
Pizza seems too heavy for a South Louisiana summer. Bread, thick tomato sauce, cheese, meat, more cheese, 90-degree-plus heat, 1,000% humidity, even more cheese, bread, sauce. It makes me feel a little queasy. But I live with a husband and … Continue reading
Posted in Pizza, Veggies
Growing up, the return of hot weather meant it was time to tend the garden. Tending the garden meant it would soon be time for canning — tomatoes, squash, beans and, above all, bread and butter pickles. Fights would break … Continue reading
L.A. Times says Americans are eating more whole grains, produce. CNN serves up a weird-snack quiz. MSNBC: Bagged lettuce recall spreads. The Advocate: Companies charged in shrimp scheme. NPR: Judge finds POM Wonderful claims dubious. Lifehacker: Fiction = better cooking. … Continue reading
The downtown Red Stick Farmers Market will celebrate butterflies this Saturday as Gary Ross, naturalist and lepidopterist, will conduct a workshop on attracting and caring for butterflies. Get a complete listing of activities, vendors and products here.
We had a great time yesterday at LSU’s LaHouse Friday Lunch & Learn. Chef David Tiner from the Louisiana Culinary Institute cooked up a creamy, comforting Vegetable Risotto with fresh vegetables from the house’s garden. Vegetable Risotto Serves 4. Recipe … Continue reading
This gorgeous Glass Gem corn is a vibrant genetics lesson. According to Discover Magazine, the corn of many colors is created because each kernel is an individual seed that bears a unique genetic mix from each of its parents.