© 2012 Frank. All rights reserved.
“As family, friends, some readers of my blog and anyone within earshot for Baton Rouge’s Ryan Airport are aware, I was supposed to travel to Mexico this week. My destination was Oaxaca, considered by many to be the birthplace … Continue reading
© 2012 Frank. All rights reserved.
In all the recent dustup over food trucks in Baton Rouge, it might be easy to forget what a great sense of community they are able to generate. A local councilman (and brick and mortar restaurant owner who has … Continue reading
© 2012 Frank. All rights reserved.
There is a small number of quintessentially Louisiana things-to-do that I have yet to tick off of my list. That probably sounds pretty grandiose but it is sort of my job to ferret out and explore the treasures of … Continue reading
© 2012 Frank. All rights reserved.
“Eggs are the sort of thing that everyone knows how to cook and generally has strong opinions on. There are tricks for making your scrambled eggs fluffy, incantations to say over your frittata and secrets for getting them to … Continue reading
© 2012 Frank. All rights reserved.
I don’t normally rant on this website or the food blog I write for Country Roads Magazine, but sometimes you have to call it like you see it. In a world full of self-delusion (and who can blame us), … Continue reading
© 2012 Frank. All rights reserved.
My mother says I have been overtaken by a “cooking frenzy.” This is, in large measure, true. I have not had a lot to photograph lately and cooking, for me anyway, is very therapeutic. So, even though I spent … Continue reading
© 2012 Frank. All rights reserved.
Crawfish and Roasted Butternut Squash Soufflé 2 Large Butternut Squash 1lb Crawfish Tails 1 Yellow Onion, Chopped 1 Golden Bell Pepper, Chopped 1 Red Bell Pepper, Chopped 2 tbsp Garlic, minced 2 tbsp Ginger, minced 1 tsp Dry, Spicy Mustard … Continue reading
© 2012 Frank. All rights reserved.
Pinto Bean and Venison Chili w/ Vegan Alternative 1lb Dried Pinto Beans, cleaned and soaked overnight 1lb Ground Venison (Venison/Pork Mix is fine) 2 Large Yellow Onions, medium dice 3 Garlic Cloves, minced 4 Medium, Roasted Hatch Peppers with the … Continue reading
© 2012 Frank. All rights reserved.
Originally, this weeks post for Country Roads’ Good Feast blog was going to be about my love of vintage Pyrex. But, with crawfish season just around the corner, they decided to run my recipe and pictures of a dish I … Continue reading
© 2012 Frank. All rights reserved.
“Pyrex has a place in almost every kitchen. They manufacture the hardened, high-temperature resistant glass that comprises a lot of measuring cups. But Pyrex might not have a place in everyone’s heart. For decades Pyrex also made a wide … Continue reading
© 2012 Frank. All rights reserved.
It comes as no surprise that I love markets. I particularly love Central American markets an among those markets I dearly love the ones where the locals shop. I’m not too interested in stalls filled with handy crafts designed … Continue reading
© 2011 Frank. All rights reserved.
We arrived on the noon plane from Miami and were greeted by a miasma of tropical heat and humidity. And I know my miasmas. But, I was dressed for the 30F of Baton Rouge at 3AM so it was … Continue reading