Fifty years ago today, on October 5, 1962, a handsome, tuxedo-clad Sean Connery introduced the movie-going world to a gentleman spy that every man wanted to be and every woman wanted to be with.  He had a nonchalance, confidence, and certain “je ne sais quoi” that, frankly, I have been trying to emulate for years. To commemorate 50 years of “Bond, James Bond,” from Ian Fleming’s Casino Royale, the Vesper – 2012 version.
~ 3 Gin
~ 1 Vodka
~ ½ Cocchi Americano
Shake and strain into chilled cocktail glass
Garnish: Lemon Twist
To best recreate the taste of the 1953 liquors, use a 94 proof English Gin – Tanquary is a good one and a 100 proof vodka made from grain – Stolichnaya works.  If Cocchi Americano is unavailable, substitute Lillet Blanc and a dash of quinine bitters.

Photographer David Gallent and I have been traipsing around northeastern Louisiana for the better part of the week, meeting interesting people and gathering interesting news and photography along the way. Yesterday, knowing we needed to make a stop in Baton Rouge, we left Mississippi on Highway 61, which took us past Mammy's Cupboard, a restaurant built inside a 28-foot tall black woman's skirt, which is made of bricks, which compliment her horseshoe earrings nicely.

The 60-some-year-old restaurant was closed yesterday so we just snapped some exterior pictures and drove on but it brought back memories of the first time I visited the famed lunch and pastry joint, which was 20 or so years ago.

We have updated our list of some classic favorites. From Ultimate hamburgers to spicy chicken wings, fried cat fish some chili and much more. You'll discover Appetizers, Dips, Entrees and snacks. All delicious, easy to prepare and easy on the pocketbook. The recipes are good for a few guests or can easily be doubled or tripled to serve a crowd. Find Louisiana Kitchen's Tailgating Recipes here. Oh. we have listed the schedule for LSU, Tulane and the Saints too! Enjoy!

Reader Helen Degruyter forwarded this idea. We always appreciate clever kitchen help. Share your ideas and we'll post them.

My Dad was the classic home cook.  His work work days began before I woke up and ended after my dinner.  Off the New York City each weekday,  On the weekends, though, it was Stanley's time to cook.  He didn't have a huge repertoire of dishes, but enough to keep him (and us) satisfied:  spaghetti sauce (more like Brooklyn gravy), pork spareribs and sauerkraut, roast beef, and few others that always made my mouth water and stomach growl.