"The New Orleans Times-Picayune" news and stories

Culinary Arts, Cookie Dough and a Strawberry Shag - The New Orleans Times-Picayune in 60 Seconds

by Monika Bartyzel, Posted Jun 25th 2009 @ 12:00PM

Raw cookie dough. Photo: aresauburn™/Flickr

Watch that raw Tollhouse dough: A recall has gone into effect after 66 people fell ill after eating unbaked cookies.
A look into NOCCA's summer culinary arts program and how it teaches essentials like knife skills and creating dishes on the fly.
A list of hotspots that will allow you to travel the world of food without leaving New Orleans, plus the city's growing list of ethnic markets.
The Southern Food and Beverage Museum is honoring Chef Leah Chase of Dooky Chase's Restaurant.
Recipes: Strawberry Shag Cocktail, Strawberry Cheesecake Cocktail, German-Style Pancakes, Dulce de Leche Brownies, Muhammara, Grilled Shrimp with Lime Marinade, Andre's Speckled Trout Baked with Panko, Fast Frozen Blueberry Yogurt, Chess Pie and Crabmeat Remick

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by Monika Bartyzel, Posted Apr 16th 2009 @ 12:00PM

What's the perfect-sized crawfish? One writer ponders the question as the little buggers scurry into peak season.
"Mixologist:" Trendy name to roll your eyes at, or a movement to return to the wonderful basics of bartending?
One would think farmers' markets were all about featuring straight-from-the-farm foods. But these days they're also rife with events, including a couple with certain Top Chefs.
Hopper's Wines & Spirits prepares for a big Burgundy tasting: Wines from all the villages in the Cote d'Or.
Antoines, a 169-year-old French Quarter restaurant, has a new addition, The Hermes Bar.
Dietician Molly Kimball offers a list of ways to make pizza a less hip-widening food experience, including thinner crust, extra sauce and more veggies.