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Beulah Levy Ledner (January 5, 1894 – March 30, 1988) was a dessert and pastry chef in New Orleans, Louisiana, who was most noted for her invention of Doberge cakes, which were an adaptation for Louisiana tastes of the Hungarian/Austrian dish dobos torte. [1] Ledner was born in St. Rose, Louisiana, to a family of Hungarian-Jewish immigrant ...
MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth.
New Orleans Kitchens: Recipes from the Big Easy's Best Restaurants. Gibbs Smith, Publisher. ISBN 978-1-4236-1001-4. 216 pages. Tucker, S. (2009). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. ISBN 978-1-60473-645-8. 256 pages.
After the death of Mrs. Brown, Mr. Brown sold Ormond to a real estate developer, Johnson & Loggins, who made minor but costly renovations in the manor house. In 1974, Johnson & Loggins sold the home and 17 acres of land to Betty R. LeBlanc, then executive vice-president of Barq's Beverages, Inc., in New Orleans. During the late 1970s and early ...
Here's a new way to serve ham on Easter: make it in a casserole! The dish is also loaded with rice, green peas, melted cheese, and buttery crackers. Get the Ham Casserole recipe .
Picayune's Creole Cookbook (also known as the Times-Picayune Creole Cookbook) was a cookbook first published in 1900 by the Picayune newspaper in New Orleans. [1] The book contains recipes contributed by white women who had collected them from Black cooks who had created or learned the recipes while enslaved. [1]
5 oz hot-smoked salmon, skinned and flaked into small pieces; 4 oz cream cheese, at room temperature; 3 / 8 cup mascarpone; 1 tsp lightly packed finely grated lemon zest; 1 tsp fresh lemon juice ...
Inside Disneyland Park's New Orleans Square area, the same gumbo recipe has been served at Café Orleans for more than 15 years. "Not changing the recipe and staying true to the ingredients and ...