Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.
Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.
I come from a large family, so the holidays meant joining tables in my parents’ Uptown New Orleans home to create a dining space for 25 to 30 people. Sometimes we had so many mouths to feed, the tables stretched onto the screened front porch.
I’ve long been comfortable cooking savory dishes, especially those I learned at my mother’s knee in our New Orleans kitchen. When it came to baking, however, I often felt more like a tween navigating her first school dance: unsure, awkward and full of anxiety. I’m more confident these days, but I still get the stress that can descend around the holidays when folks are suddenly called upon to bake cookies, pies or dinner rolls. The pressure is on!
Working in a professional kitchen teaches you tricks you won’t always find in cookbooks. We’ve rounded up some of Chef Chad’s and our deli managers’, chefs’ and cooks’ favorite tips to make you a better home cook.
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