My teacher exclaimed, “What? You don’t like guh-ree-its?!”
The mood-altering substance Popcorn Sutton peddled was not so much ethanol as an ersatz nostalgia.
Flipping through the book, and poring over the holy-cow-I-want-to-go-there-right-now photos by Evan Sung, a grocery list of familiar ingredients appear: Sweet potatoes. Black-eyed peas. Collards. Peanuts. Okra. And rice—lots of rice.
Get yourself to your local bookstore and pick up a copy of Please Forward: How Blogging Reconnected New Orleans after Katrina, edited by Cynthia Joyce.
When someone asks, “What is your cocktail of choice?” The Old Fashioned is it.
Peek inside the world of Alba Huerta, newly elected member of SFA’s Board of Directors.
Life is too short to be doctrinaire about my cocktails or deliberately set myself up for disappointment. At least not when there are bubbles to be drunk.
The restaurant that served my personal comfort food—schnitzel, spätzle, and blaukraut—closed 20 years before I moved to New Orleans.
For me, the greatest of all Bourbon Street drinks is one of the least known: the Shark Attack.