Recipes from Bas Rouge
James Beard Finalist Chef Harley Peet shares elevated recipes from his personal collection Photo by Deb Lindsey Smoked Oyster Soup with local wild diver oysters lightly smoked with cherrywood, celery onion, bacon, Yukon gold potato, chives and warm milk foam INGREDIENTS 1 each large yellow onion, diced 1 each whole lemon 4 ribs celery, diced […]
“Healthify” Your Game Day
Add These Three Appetizers to Your Playbook Recipes and Photography by Nicole Davis and Sheila Konen Fall can only mean one thing — game days are back! And what’s football without some delicious food to watch it with? Many game-day classics, like nachos, hot dogs and sliders, are heavy on the carbs and fat. And […]
Garlicky Lemon Shrimp Scampi Over Zoodles
Recipe by Brittany Lindsey (Serves 4) INGREDIENTS: • 2 lb jumbo white shrimp, peeled & deveined • 1 stick unsalted butter • 2 Tbsp flat-leaf parsley, chopped • 3–4 leaves of basil, sliced thin • 4–5 large cloves garlic, minced • 5–6 medium zucchini, spiralized into thin strings (make sure what you buy fits your […]
Mussels With Romesco Sauce & Grilled Bread
Recipe by Phil Cropper Photo by Grant L. Gursky For The Sauce 2 dried, mild red chilies, such as New Mexico*, seeded and torn into large pieces (wear rubber gloves) 1/3 cup red-wine vinegar ¼ cup whole blanched almonds 2/3 cup olive oil 2 slices firm, white sandwich bread 1 medium onion, chopped 3 large […]