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
July & August 2017

In this Issue

Shiitake Happens

Back in the days when I ate meat, I was, for several years, what one might call an extreme carnivore.
Here’s what I mean by “extreme”: adventurous, voracious, eyes open, fearless, unfastidious — without reservation, in the manner that chef, author and TV personality Anthony Bourdain has popularized. (During the time I was eating this way, Bourdain was 12-ish. Just saying.)

Baton Rouge's Burger Bucket List

Our Burger Bucket List wasn’t easy to make, so we polled people from Baton Rouge, Hammond, Gonzales, Plaquemine, Plattenville, Donaldsonville and Zachary. Everyone had an opinion, and a favorite. Clearly, the trend is to blend.

Irons in the Fire

I have a Big Green Egg®, which I use for ribs, chicken, pork butts and brisket. But for a perfect burger, or steak, I use a cast-iron skillet. You can place it on a stovetop if you have good ventilation, or go outside and cook on a power burner or set it right on the grill.

Past Issues

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