Let's Eat

Let's Eat

In this part of the Beneath the Surface series, we discover what the chefs in New Orleans are doing to move past the disaster and keep serving the best seafood they can. Much of the series focuses on the plight of the Gulf oyster, among the most versatile delicacies of Gulf seafood. Oysters can be eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, broiled or used in a variety of drinks. They are widely reputed to be an aphrodisiac. And they are one of the species most impacted by the Gulf oil spill.

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2hr

This delicious Millionaire Pear looks great in a martini glass, champagne flute or cocktail glass, especially with the sparkle of the (…)

2hr

With the arctic blast across much of the U.S. this weekend, this recipe for Chocolate Caliente seems especially appropriate. This (…)

15hr

This recipe for authentic Bean Tamales is one in a series we’re featuring from the chefs at La Palomilla Bed and Breakfast. Located in (…)

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