By John DeMers

When a New Orleans shrimp stew is bright red with tomatoes, it’s called shrimp Creole. When a New Orleans chicken stew is bright red with tomatoes, it’s called chicken Creole.
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By William S. “Sandy” Kaplan

Summer is here and it’s grilling time!
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By Patrick Mould

With springtime in full swing and summertime just around the corner if you haven’t done so already it’s time to break out the outdoor grill and fire it up!
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By Mary Tutwiler

Summer in the South is synonymous with sweat, swimming and the best tongue-numbing rush in town—snowballs (also known as sno-balls or snow-cones).
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By Marcelle Bienvenu

I’m blissful from the first day of Daylight Savings Time until the last. The extra long days allow me more time to spend in the yard, cruising down Bayou Teche watching the sun set while the blue herons and great white egrets fly in to roost in the willows, and my favorite pastime—entertaining.
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By Marcelle Bienvenu

In the not too distant past, the process of making homemade ice cream was just as eventful as the enjoyment of eating the creamy, smooth and very rich concoction.
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By Patrick Mould

New Orleans, as far as I’m concerned, ranks right up there with the best of the best food cities of the world. As often as I have eaten in the Crescent City, the depth of its culinary artistry never ceases to amaze me.
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By William S. “Sandy” Kaplan

The greatest gift of all is fatherhood. No ifs ands or buts! The title of Clint Eastwood’s movie, The Good, Bad and Ugly probably sums it up best, because there’s certainly a little bit of all of that in being a father. Fortunately, in my case there’s been more good than anything else!
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By Lorin Gaudin

There was a time once when the only bubble gum flavor was bubble gum flavor - sticky sweet pink. Taken a look on the shelves of grocery, candy or drugstores lately? If so, you have likely noticed that bubble gum is now available in just about any fruit flavor that comes to mind — even mango.
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By William S. “Sandy” Kaplan

Webster defines a sommelier as “A waiter in a restaurant who has charge of wines and their service: a wine steward.” If ever there was an over simplification relative to describing exactly what a sommelier is and does . . . this is it! This job, or rather lifelong avocation, is probably one of the most interesting and demanding professions involved in food service.
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