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I had a lovely dinner there Friday night eating outside. We were not overly hungry so, my DC and I split the cheeseburger sliders which were really tasty and a special of buster crab. I had one two many of the French 75s which was wonderful, but I hardly remember the details regarding the crab speci...

I was thinking along the same lines on Friday night. I didn't care where, but it had to be outside. So I got out my trusty little Zagats and voila, there is a list of places with outdoor dining. In the garden district/uptown: Baru Bistro Basil Leaf Cafe Atchafalya Dante's Kitchen Dick & Jennys F...

check the Times Picayune - they list the days & times of all the local markets. Also, there is the Vietnamese Market every Sat. from 6 am to 9 am at Chef Mentueur and Alcee Fortier Blvd

Funny you should ask. Over 20 years ago I received for a wedding gift an Evelyn & Crabtree peppermill - this was way before the days of every recipe calling for "fresh ground pepper". I did not like black pepper much - as the only kind I had tried was not fresh ground. I tried to excha...

Thanks for all the input. We had a lovely time at Cafe Degas. I chose it mainly because the weather was perfect last night and I liked the wines I could get by the glass. We started with moules and pomme frites for the table, then the guys got the lamb and I chose the goat cheese salad with beets, w...

We are going out to celebrate a special b'day with the teenagers. We want a place that is fun, won't break the budget as my kids have expensive tastes and it must have good food. We have narrowed the selection to the above 4 restaurants and are trying to select one. Anyone have some strong preferenc...

Where is it, what is it and what's up with the "throwing of the gauntlet"?

All citrus fruits will get either hard rinds or rot as they age. Try to use them up before this point, although if the rinds are hard, the juice inside is generally okay. You can always juice them and freeze the juice, although I frequently use the "aging lime" excuse to make fresh margari...

Technically you should not put this under tree, its supposed to be kept refrigerated or frozen, but a large box of dark chocolate Enstrom's Toffee. I bought some this year for friends and included an extra box for me, which was opened last night. If you have never tried it, its a high quality versio...

I buy Savoie's and keep it in the fridge to use as needed. If I am making gumbo, I usually make my own but its good to have on hand. You can add it if you need to thicken a gumbo too.