A Summer Favorite
Creole tomatoes. Fresh, crisp cucumbers. And the sweet and mild perfection of
Vidalia onions.
There’s nothing like it.
Creole Tomatoes
Creoles are simply homegrown tomatoes [https://www.catholicfoodie.com/
It’s that time of the year again, folks. Memorial Day weekend, which means it’s Greek Fest time in New Orleans!
We look forward to the Greek Fest all year long. And
Back in January 2010 I posted our recipe for Curry Chicken & Coconut Soup. But you must understand that, for us, recipes are more like guidelines (to borrow that famous expression from Pirates
Pork chops are cheap, as far as meat goes. And, if you cook them right, they are
delicious!
Hit ’em with high heat and a short cook time, and you’ll be amazed
Today we’re talking Easter crawfish and the French Quarter Fest.
Easter Crawfish?
What exactly do I mean by “Easter Crawfish?” Well, crawfish season and Easter coincide each year since the high point
Easter Crawfish?
What exactly do I mean by “Easter Crawfish?”
Well, crawfish season and Easter coincide each year since the high point of crawfish season spans the months of March, April and May.
When it comes to family fun (fun that celebrates and nurtures your Catholic faith), do you consider yourself as adventurous or overwhelmed? Do you think of yourself as creative or clueless?
Usually, I
Today is Holy Thursday. This evening the Triduum begins with the Mass of the Lord’s Supper. I have to secretly confess that I often find myself more excited about tonight’s celebration
On the show today… my recent guest appearance on Wake Up Baton Rouge on WPYR to talk about St. Joseph Altars and how they bring together food and faith… Sarah Reinhard’s Mary
Marcelle Bienvenu is one of my favorite Louisiana chefs. She wrote one of my favorite cookbooks before being a chef was cool: Who’s Your Mama, Are You Catholic, And Can You Make
New Orleans is a city that loves to celebrate. Just about any excuse to throw a party will do. And since New Orleans has deep Catholic roots, many of the parties we throw
I’ve been banned.
I’m not allowed to deep-fry anything. At least not in my kitchen. Maybe in your
kitchen I would be able to. Or in a restaurant kitchen. But I