A Longtime Louisiana Commercial Farm Goes Organic, page 17

Eggplant Napoleons

Roasted Vegetable Tart

Pecan Basil Pesto

Bread and Butter Pickles

Whole Fried Okra

Pigslayer, page 20

Deep Fried Pork Nuggets with Spiced Dipping Sauce (page 28)

Jolie's Louisiana Bistro Debuts Farm-to-Table at the James Beard House in New York City, page 33 - 

Fried Rabbit Livers with Sriracha and Wild Honey Glaze

Fried Green Tomatoes with Tasso Tartare and Louisiana Blue Crab

Grilled Watermelon with Champagne Vinaigrette, Choupique Caviar, and Belle Ecorce Farms Feta

Tasso Cheese Cake with Creole Tomato Glace, and Zapp's Crawtator Chips

Hog’s Head Cheese with Roasted Corn Grits & Poached Yard Eggs

Crispy Quail with Fig, Balsamic, Cane Syrup Vinaigrette, Sugar & Spice Louisiana Pecans, and Fried Belle Ecore Farms Chèvre

Ruston Peach Cobbler with Shortbread Crumble and Buttermilk Ice Cream

Tailgating, page 44

Nice Rack, Chef Justin Ferguson, page 61