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

Small Blessings

If you live on the Gulf Coast, you know about the holy trinity: onions, bell pepper and celery. It is to Cajun and Creole cuisine what pasta is to Italy—the foundation, the alpha and omega. But if you look at most Cajun recipes, you’ll notice that a fourth ingredient is invariably called for: garlic. If the other three are the trinity, garlic is the pope.


It’s easy to pin all this vampire business on Bram Stoker’s novel, but vampires as we know them roamed the Eastern European countryside and the Balkans in particular for a least a century before the publication of Dracula. It wasn’t just Europe, though. Every culture the world over has been plagued, apparently, with our pale, undead friends.

Bad Breath

I want to take you back to the days before Crest and Colgate, when the rotting of teeth was just part of life. To a time when dentistry was done with hammers, and your breath was just your breath … and that was that. It wasn’t that long ago. When reading novels or histories, consider that if Scarlett O’Hara or Jane Eyre or Abraham Lincoln or William Shakespeare said hello to you, you’d immediately want to set yourself on fire

Past Issues