Louisiana Cookin’

1 week ago | louisianacookin.com | Chris Jay

Story by Chris Jay and Photography Courtesy of Katie Larocca “I always tell people that I’m from ‘upstate’ Louisiana to make it sound fancy.”Fresh off the road from a US tour opening for the popular British singer Fink, Maggie Koerner is settling into a new apartment in New Orleans’ Garden District and putting the final touches on her fourth full-length album, Upstate. New Orleans has long since felt like home, but making the new record has her thinking about the town where she grew up.

1 month ago | louisianacookin.com | Daniel Schumacher |Grosse Savanne

Story by Daniel SchumacherPhotos courtesy of Kathryn Shea and Grosse SavanneBefore summer settles in in earnest, treat yourself to the trip of a lifetime down southwest Louisiana’s breathtaking Creole Nature Trail. The rambling 180-mile scenic byway weaves its way through wetlands and preserves as it meanders toward the Gulf.

2 months 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.

Mar 24, 2025 | 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).

Jan 29, 2025 | 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.