STAFF BLOG LAGNIAPPE A taste of New Orleans
Wouldnt it be fun to spend New Years Eve in New Orleans? I can imagine dining on any number of Louisiana specialties with beignets for breakfast on New Years morn! Yum.
We hope to pay a visit to New... Posted on 12/29/10 at 12:40 PM
DENVER, Colo. — To avoid burning eyes and tears while cutting onions, keep the onions in the refrigerator.
Cooking a roux for an authentic New Orleans gumbo takes time and patience.
Those are just two of the many culinary lessons my brother-in-law, Donald Hinchey, learned during a recent stint as a guest chef at Sansone’s Bistro in Greenwood Village, Colo
The kitchen counter exploded with color. Bowls of all sizes filled with green slices of spicy hot jalapenos, black beans, bright yellow-orange shreds of cheese, grass green cilantro, homemade salsa mixed of red, green and white and sour cream the color of coconut ice cream.
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