Louisiana Cookin’

Louisiana Cookin’

Louisiana Cookin’ stands out as the sole national magazine dedicated to celebrating Louisiana's rich culture, delicious food, and fascinating travel spots. It is released six times a year, featuring a wide array of genuine recipes contributed by both professional chefs and enthusiastic home cooks. While some recipes can be found on LouisianaCookin.com, subscribing to the magazine grants you access to a complete range of articles, special features, event highlights, and helpful cooking tips. Additionally, you can sign up for our free weekly email newsletter, which offers even more recipes, the latest news, menu updates, and an exclusive look at happenings throughout Louisiana.

National, Consumer
English
Magazine

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Domain Authority
50
Ranking

Global

#658707

United States

#154179

Food and Drink/Cooking and Recipes

#1917

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Articles

  • 3 weeks ago | louisianacookin.com | Daniel Schumacher

    Story by Daniel Schumacher, Photography by Kyle CarpenterNew Orleans and Lafayette are often the first destinations that come to mind when considering the Louisiana food scene. With their deep roots in Creole and Cajun foodways, it makes sense that they snag many of the culinary headlines, but there is a cadre of chefs and farmers in Shreveport-Bossier who have been hard at work bringing good, clean, local food to one of the Bayou State’s overlooked corners.

  • 1 month ago | louisianacookin.com | Daniel Schumacher

    Story by Daniel SchumacherPhotography by the Gravy BoysAbout 10 years ago, a handful of guys in Lafayette’s food scene decided they wanted to spend some time together cooking, cutting up, and honing their craft. What started as a house party among friends grew into a rollicking late-night community-wide gathering on Thursdays (that may have gotten on the local authorities’ radar).

  • 2 months ago | louisianacookin.com | Marcelle Bienvenu

    This elegant dessert is simply delicious. Strawberries Romanoff Author: Marcelle Bienvenu   ⅓ cup sugar ⅓ cup Grand Marnier or Cointreau 2 teaspoons freshly grated lemon zest 2 pints fresh strawberries, washed, hulled and patted dry 2 cups sweetened whipped cream Fresh mint sprigs for garnish Combine the sugar, Grand Marnier (or Cointreau) and lemon zest in a large bowl and stir to dissolve the sugar. Add the strawberries and stir gently to coat evenly.

  • Jan 24, 2025 | louisianacookin.com | Marcelle Bienvenu

    Oyster Rockefeller Soup is a creamy, luxurious dish inspired by the classic appetizer, featuring tender oysters, rich spinach, and a hint of anise for a sophisticated depth of flavor.

  • Jan 8, 2025 | louisianacookin.com | Jada Durden

    By Jada DurdenThe Shreveport-Bossier Mardi Gras parade schedule kicks off each year with its historically African American krewes, the Krewe of Sobek and the Krewe of Harambee. Leading the charge, the Krewe of Sobek will roll through the streets this year on January 18, and the Krewe of Harambee will follow a month later on February 17.

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