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Jazz Fest New Orleans

Posted May 2nd 2007 11:02AM by Joanne Lutynec
Filed under: Food Porn, Raves & Reviews, On the Blogs, Southern States, America, Festivals

The fine folks at our sister site Blogging New Orleans have been covering Jazz Fest over the past three days, and have been running their own little food porn collection of the meals available for purchase.

Imagine, if you will, an order of Beignets and a large frozen 'Cafe o'Lait' for breakfast, some crispy, home-style Cajun Fried Chicken served with Jambalaya (as pictured, above) or an order of Traditional Fried Creole Calas which they describe as "a perfectly fried up rice and dough ball covered in powered sugar."

Apple, Arugula, and Almond Cake: The Boston Globe in 60 seconds

Posted Oct 15th 2006 12:12PM by Bob Sassone
Filed under: Restaurants, Recipes, Books, Newspapers, On the Blogs, Lists, How To, Comfort Food, In Sixty Seconds

What kind of sauce do you put on your steak?
An appreciation of writer R.W. Apple Jr., who died last week.
An interview with David Kamp, author of The United States of Arugula: How We Became A Gourmet Nation. Arugula is one of those words that doesn't sound like a word anymore if you keep saying it out loud. Arugula, arugula, arugula.
Eat sushi. All the cool kids are doing it!
Three students from Johnson & Wales took on three students from the New England Culinary Institute. And the winner is...
From the Dishing blog: why is a 2004 cookie recipe the most e-mailed article at Boston.com this week?
This weeks' recipes: Loaded Butter Cookies with Chocolate, Fruit, and Nuts, Jambalaya, Fruit Chaat, and Mrs. Fleisher's Almond Cake.

New Orleans food glossary

Posted Feb 27th 2006 1:04PM by Nicole Weston
Filed under: Southern States

If you’re not familiar with New Orleans food terms, Mardi Gras can be a confusing time because their cuisine is in the spotlight. We’ve covered King Cake and Jambalaya, but there are so many others. NewOrleansRestaurants.com has put together a list of the local lingo, complete with definitions of anything you might encounter when dining down in the Big Easy. The pronunciation guide is especially helpful to anyone who will be traveling through the area. Examples include:

Beignet (ben yay') - Lighter than a doughnut, and square (no holes), sprinkled with powdered sugar
Crawfish (craw' fish) - Fresh water shellfish, also known as "mudbugs" from the bayous!
Muffuletta (Muf' a lotta) - And a lotta it is! Super-large, round, fat sandwich filled with salami-type meats, mozzarella cheese, pickles, and olive salad.
Praline (Praw leen') Brown sugar, pecan-filled, candy patty.

And if you’re looking for non-food terms that might help you out on your travels, ExperienceNewOrleans.com has plenty, and you’ll soon know your bayous from your Boogalees.

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Jazz Fest New Orleans

Apple, Arugula, and Almond Cake: The Boston Globe in 60 seconds

New Orleans food glossary

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