Issue 14 Cover

Issue 14

Subscribe Today! Preview This Issue

Subscription Options

Get a FREE Preview Issue

Give the gift of Cuisine

Manage your Account

Contact our Customer Service

Table of Contents

Tips and techniques4

Jambalaya6

Classic Louisiana cuisine. Rice with sausage, crawfish, and ham -- flavored with pure Bayou heat.

New Orleans Muffuletta12

With its built-in salad and layers of meat and cheese, this is one BIG sandwich. Open wide!

Spring Soups14

Learn to make a vegetable stock, then use the stock to create light, pureed pea, asparagus, or radish soups.

Whole Canned Tomatoes18

What's happening in food20

Beignets21

These "square doughnuts" are a New Orleans tradition. Serve them hot with lots of chicory coffee.

Corning Beef24

Once I show you how to cure a brisket at home, "store-bought" corned beef won't be the same.

Corned Beef Dinner26

This is corned beef re-invented. Rubbed, braised, and glazed -- a bold (/not boiled/) taste.

Corned Beef Companions30

Oh no! Not the same old cabbage and potatoes. A new approach to old companions.

Pecan-Crusted Red Snapper32

Make it quick -- fresh snapper, French beans and Remoulade Sauce.

Questions & Answers36

Jelly Roll38

Lemon filling rolled inside lemon cake, outlined with a layer of strawberry sauce. A Classic.

Making a Ginger-Lemon Jelly Roll44