Yep, that’s right, today is National Potato Chip Day. Not as if anyone needed an excuse to indulge on potato chips (you really can’t eat just one), but I recall some very adventurous recipes for homemade potato chips slathered in bleu cheese or covered in a ragout of duck and mushrooms - heaven.
Read more »

The lollypop was created in 1909 by an employee, George Smith, of a Connecticut candy maker. He named it after a popular race horse at the time—Lolly Pop.

Ever since I was a child, I’ve looked forward to Easter and all the candy that goes with it. I have long been a fan of Elmer’s Gold Brick Eggs. The rich, creamy chocolate candy with pecans is positively yummy. And the company that makes these chocolate eggs and a wide assortment of other candies began in New Orleans.
Read more »

If any of you are planning a trip to New Orleans you may want to jot these dates down on your calendar.
Read more »

Want to know everything about butter? log onto www.webexhibits.org for a look at a “culinary treasure as old as King Tut’s tomb.” Learn interesting factoids like the etymology of the word butter (”from bou-tyron, which seems to mean ‘cowcheese’ in Greek”) and much more. Spread the word - butter is on exhibit.

As a school kid, I brown-bagged for lunch. My sandwiches were always uusual and no one would sit next to me in the cafeteria when I got sardines and yellow mustard on white bread. I loved that sandwich and today, as I read that on this day in history (1873 or 1876) the first canned sardines were sold in the U.S., I ate a nostalgic lunch.

During World War II, Spam (a product that was first introduced by Geo. A. Hormel & Company in 1937) became a popular ration of the military. Hawaiians consume more than any other state per year, followed by Alaska, Texas, Alabama, and Arkansas.

I’m a big fan of corn dogs, but passed a corn dog stand setting up for tonight’s Mardi Gras parades in New Orleans and conned the operator to sell me one before he officially opened. It was good! Hot and slathered with hot mustard.
Read more »

Also in the January/February 2005 issue of SAVEUR Magazine, I was happy to read a piece written by New Orleans writer Pableaux Johnson on the history and merits of my personal favorite—an oyster po-boy.
Read more »

In the January/February 2005 issue of SAVEUR Magazine, I noticed the reference to hearth cooking, which brought back some memories from my childhood.
Read more »