Nov. 30, 2013 07:39
Keep calm and cook on   Monday, Dec. 2, 2013 Written by Kari Walker   Photo courtesy of Ruth's Chris   A trio of sides from Ruth's Chris Steakhouse adds elegance to any holiday event.   If you can't take the heat, get out of the kitchen - unfortunately, around the holidays it's near impossible to avoid the stove. Whether you're cooking for two or extended family home for the holidays, don't let the stress of preparing a five-course meal from scratch turn you into a scrooge. Follow these tips from IND Eats for your holiday gathering plan
Jan. 2, 2013 09:09
Cajun Country Rice's Divine Chicken.   White rice is a staple in the Southern diet but holds very little nutritional value. For a boost of fiber, cook instead with brown rice, which has been credited with helping reduce heart disease, diabetes, cancer and high blood pressure as well as maintain a healthy weight. The recipe below is from Jennifer Trahan and Christine Fulton, co-owners of Cajun Country Rice, Crowley's own rice mill that opened in 1950. Divine Chicken Serves 3   Ingredients: 1 1/2 C 100% Cajun Country brown rice 3 1/2 C chicken broth (low
Jan. 2, 2013 09:07
A personal chef's epiphany leads to a health-conscious business plan. In Louisiana, one in four people die from heart disease. Thirteen years ago, personal chef and A Change of Heart owner Molly Clayton, now 36, was on track to be one of those numbers. When the Iota native visited her doctor in Michigan, where she was working at the time, she was a very unhealthy 240 pounds. "His mouth just kept dropping and dropping. He looked at me and said I had the worst family history that he had ever heard," Clayton says. "I thought everybody back home had the same family history. I don't know anyone
Nov. 30, 2012 11:00
Nestled in the old Salon Bazaar on Jefferson Street is a restaurant earning a local buzz about its Cajun slant on Italian food and tables with beer taps right at your fingertips. Pie Hole Pizzeria and Tap owner Chad Cormier says the pizza at the Pie Hole is "not in the realm of ordinary." The pizza crust is thin but has a true flavor of its own, crispy but bready - and all pizzas are made with dough whipped up the same day with a smattering of Mediterranean herbs and a sea salt-sprinkled crust that is the perfect surprise to end a slice. "I make my crust my own way," says Cormier. "We defi
Feb. 24, 2012 05:28
"Our local restaurants make Lafayette what it is," says Gerald Breaux, executive director of the Lafayette Convention and Visitors Commission. "I think it's great for Lafayette because one of the main reasons visitors come to Lafayette is for the music, food and culture." It's old news for many Lafayette residents, but it's good news for all of us as Lafayette has been named the Best Food City in the USA in the Rand McNally/USA TODAY Best of the Road® Rally. "Our local restaurants make Lafayette what it is," says Gerald Breaux, executive director of the Lafayette Convention and Vi
Dec. 22, 2011 05:56
Set your browsers to bookmark and set clicking finger to stun - Friday marks the first day of voting for Lafayette as Southern Living Magazine's Tastiest Town 2011. Set your browsers to bookmark and set clicking finger to stun - Friday marks the first day of voting for Lafayette as Southern Living Magazine's Tastiest Town 2011. Sure, Lafayette is up against New Orleans. And while most of us here in the Hub City consider the Crescent City to be our home away from home and comrade in arms against horrible food and music, let's face it: Lafayette needs this more. New Orleans is known across t
April 13, 2010 10:24
Written by Mary Tutwiler Wednesday, April 14, 2010 Sometimes life is a lot like art. Take last night. I was sitting at the bar at Pamplona with a friend, sipping on absinthe and he asked me how the anise flavored spirit, beloved by poets and painters, and banned as a hallucinogenic poison in the U.S. since 1912, had gotten back in circulation. Written by Mary Tutwiler Wednesday, April 14, 2010 Sometimes life is a lot like art. Take last night. I was sitting at the bar at Pamplona with a friend, sipping on absinthe and he asked me how the anise flavored spirit, beloved by poet
Dec. 2, 2009 03:00
With the acquisition of Stan's, Balbeisi is building a restaurant empire in old Lafayette Nidal Balbeisi is attempting to conquer the world the way all great tacticians do, through its belly. First he seduces you at Zeus, his Mid-Eastern flagship restaurant, with delectable baba ghanoush. Then he makes his shwarma sandwiches as quick and convenient as the ubiquitous burger at the multiple locations of his Zeus Express drive thru. Next, he brainwashes you with mind-bending margaritas at his Mexican cantina, Agave. Now, he's planning the coup de gras with his newest culinary adventure - I
Nov. 25, 2009 05:00
Sail across the Atlantic to be where you belong. Mention mincemeat pies, and most folks wrinkle their noses in horror. "Meat and prunes," I remember thinking as a child, a combination as frightening as liver and squash, which wound up on my dinner plate on terrible occasion. These days I love liver and squash (think grilled, still-pink calves' liver with onions, and roasted butternut squash spiked with a bit of cumin, fennel seed and garlic). And I also have learned to love mince pies. But don't even consider the mincemeat that comes out of a can; I think that's what gave me the willi
Aug. 12, 2009 05:00
For a decade, Philippe Simon has been cultivating palates and preaching philosophy to Lafayette's oenophiles. Eleven bottles of wine, their corks pulled, are breathing. On the wall above them hangs a cluster of old photographs, all of a very young man with a very big Gallic mustache. Here, he is examining a cluster of ripe grapes, ready for the vendange, or wine harvest. In another, he is hefting a glass of red wine. He is in thought, deep in a wine cellar, checking his notes on a wine tasting. He is 23 years old, the maitre d' of the Moulin de Montaletang restaurant in the town of Limo

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