Sometimes the ubiquitous brown box the Fed Ex guy dumps on the porch bears the most welcome tidings. This was the case on Thursday when the box revealed a round gift box filled with sweet treats and holiday cheer from chefs John Folse and Rick Tramonto via Erin Swanson, the pastry chef at their highly anticipated Restaurant R’evolution.

Sick unto death of Thanksgiving leftovers and in need of a minimal-fuss meal prior to the Saints game last night, I asked my husband what he wanted to eat and he suggested pasta. No surprise there—he's second-generation Italian and "pasta" is generally the first word to come out of his mouth when I ask what he wants for dinner. His family is from Pescara, and his mother is an excellent cook.

Last month Jyl and I were invited to hear author Jessica Harris interview the legendary Queen of Creole Cuisine, Leah Chase, at the Ogden Museum of Southern Art in New Orleans. Born January 6, 1923 in Madisonville, Louisiana, she moved in with relatives in New Orleans when she was a young teenager to go to school. "My father was more Catholic than the Pope," said Mrs. Chase "and he insisted that his children be educated.

By James Cullen

Dry-Brining is a salt rub method, a bit of a misnomer really, since true brining employs the use of a liquid salt solution.  

I prefer the term dry-rub, but the semantics are really not important.  What is important is that dry-brining produces a turkey that is incredibly moist and flavorful without the hassle of a five gallon bucket taking up half the refrigerator, as in a traditional brine.

Our friend James Cullen was classically trained at the French Culinary Institute in New York and for years cooked at some of New York’s most popular restaurants, including the renowned Pearl Oyster Bar. During this time he met his future wife, a New Orleans native, and the first time she took him home to New Orleans, he says, “it was all over.” He ditched his NYC gig and now happily raises his son, cooks Louisiana-style food, and travels often to and writes about the state he fell in love with at first sight.  Through his popular blog,  “The Accidental Cajun,” he brings a refreshing “outsider’s” perspective on and appreciation for Louisiana’s unique culinary culture and cuisine. James shared a recent post from his blog with us. Here he shares the secrets to the perfect bird