Rouses Magazine

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.

In this Issue

Cake Decorating 101

If you’re making a layer cake, use a bread knife or other long, serrated knife to level each layer before stacking. Position the knife right where the cake’s dome begins, and carefully slice off the top to create a flat surface.

Icing Vs. Frosting

Standard icing is made with powdered sugar and liquid — cream or milk, citrus juice, or liqueur — mixed to a smooth consistency. You can add melted butter or vanilla extract for additional flavor. Standard icing is thick enough to decorate a cookie but thin enough to pour or drizzle over cakes. It tends to set quickly and harden when dry. Food coloring can be added to make it colorful.

Natchitoches Meat Pies

I was introduced to the local delicacy called Natchitoches meat pies in the late 1960s, when my parents took us to the quaint Central Louisiana town located on the Red River to attend the annual Christmas Festival of Lights, which began in 1927. Our visit would not have been complete without enjoying the famous Natchitoches meat pies.

Past Issues