Felton Hurst Sr., their son, worked as a skycap before he stepped into the lead cook role in 1994. Now seventy-six, he arrives six days a week before seven to […]
What I love about the history of cooking Red Beans and Rice is that is was about survival, making something taste good out of a little of nothing. You can feed a family of 4-6 people with one bag of red beans and the parts of meat what was known as throw away parts back in the days of slavery and segregation.
There’s not one city in America; I would say the world but, there’s no place other than New Orleans that dishes up some to the best cuisine than New Orleans. […]
Chef Leah Chase “Queen of Creole Cuisine” In the heart of the Treme, you’ll rediscover authentic Creole cuisine served in a vibrant, art-filled space at Dooky Chase’s Restaurant. “Chase’s original […]
Chitterlings are part of my childhood memories my mom and sister both taught me their recipe, my version is a combination of both. The smell reminds me a getting ready to go 😆 to my Auntie or my Momo house. Not very ppl eat them anymore but, I will continue to cook them. With all that said who want some??? My Auntie Grace Hollins not here to eat them all. 😆 Dionne Miller