“Every time she makes pho, I have to have two bowls. Not one, but two.”
“My family was nice: had seven boys and four girls. I was number six.”
“I cook my butt on and off, because it ain’t going nowhere.”
Hats off to Rebecca Lauck Cleary for curating our official 2015 New Orleans symposium playlist.
She took me outside and she had chickens everywhere, and she was like ‘if you want chicken noodle soup, this is how we have to make it.’
He told me, “That’s a thing we call bacalao.”
I love sausage so much. I’m a blue collar girl from the south side of Chicago. We are sausage snobs. There’s a music store right there—Paul Webb, Webb’s Bywater Music. And Paul grew up in Ohio for the first ten years of his life. Paul asked me this fall, ‘Do you know how to cook … Continued
Vietnamese cuisine–and cocktail culture–is seeing a new era in New Orleans, led by a generation of Vietnamese entrepreneurs that were either born or raised in the United States.
“…the Chinese restaurants were always really, really generous, and they loved us.”