Rouses Magazine

My Rouses Everyday is one of the largest grocery store publications in the nation. Each issue focuses on the latest food trends and local food and culture. You’ll find recipes, cooking articles, culinary profiles, tips from the area’s best chefs and behind-the-scenes exclusives.

Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, Local Palate, Texas Monthly and more.

Current Issue
May & June 2018

In this Issue

One Singular Sensation by David W. Brown

A Sensation salad’s soul is this: garlic, cheese, oil and lemon — the latter squeezed, sprightly, just before serving. Local foodies in the know toy with percentages and varieties — Romano or Parmesan, vegetable oil or olive, and for the bold, this spice or that. Are you really even a Baton Rouge chef if you haven’t tried your hand at topping the masterpiece?

Memory Lane by Emily Blejwas

As the story goes, sometime in the late 1800s, Emma Rylander Lane left her native city of Americus, Georgia, and moved with her husband to the town of Clayton, Alabama. It was there that she created a four-layer white cake made with flour, baking powder, butter, sugar, egg whites and vanilla. She spread a heated mixture of egg yolks, butter, sugar, raisins, whiskey and vanilla between the layers and frosted the whole cake with a boiled, fluffy white icing.

Mixing With the Locals by Wayne Curtis

While fanciers of spirits and cocktails are increasingly attuned to asking for local spirits — Louisiana now has about a dozen distillers — “local” has other routes of finding its way into a glass, and these may be even more essential.

Old Sober by Sarah Baird

Yakamein — sometimes called Ya-Ka-Mein, Ya-Ka-Mee, Yaka-Meat, or, occasionally, simply Yock — is a hybrid of African-American and Asian-American flavors. A corner-store stalwart soup, the dish combines a ream of noodles (sometimes spaghetti, sometimes whatever’s around) and beef in a salty, soy sauce-rich broth.

Cajun Ninja by David W. Brown

“Piyahhh!” shouts YouTube sensation Jason Derouen, and recipe ingredients are suddenly chopped through the magic of video editing.

Jam-Packed by Judy Walker

Recently I bought one of every kind of jambalaya mix at my nearest Rouses. The overflowing bag — $52 worth — contained a lot of jambalaya, since most mixes are priced at $3 or less. There were even two “pastalayas,” a popular jambalaya variant some people make at home.
When I began to examine and research the mixes, I found much to admire, as well as several surprises. All but one of the brands is based, of course, in Louisiana, where jambalaya originated.

Past Issues

March & April 2018
January & February 2018
November & December 2017
September & October 2017
July & August 2017
May & June 2017
March & April 2017
January & February 2017
November & December 2016
September & October 2016
July & August 2016