This Shrimp Creole recipe is a one-pot classic New Orleans dish

Today is Mardi Gras. For a New Orleans native like me, that usually means a day of costuming, hanging out with family and friends, catching beads at parades, eating yummy food, listening to great music and so much great people-watching.

We’ve all been living with what feels like perpetual FOMO, but if this pandemic has taught us anything, it is that we have to make the best of the hand we have been dealt.

As for me, I’m taking the day off. I will put on my furry cat ears and paint whiskers on my face, click on my New Orleans and Carnival music playlist and make a big pot of New Orleans comfort food.

That’s where this Shrimp Creole comes in. This recipe is adapted from one served as a special at Lil Dizzy’s Cafe in New Orleans, which had been run by Wayne Baquet Sr. and his wife,

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Family recipes key part of Abbiocco’s menu | Food and Wine

Rose Brutico Fazio opened Abbiocco with a passion for cooking and a collection of family recipes — some more than a century old.

She began welcoming diners to the eatery at 639 Northern Blvd., Clarks Summit, in May 2016 and continues to serve Italian-American dishes such as Chicken Francaise, Homemade Eggplant Parmigiana and Homemade Ricotta Gnocchi. Abbiocco also has a pet-friendly patio and dog menu for its four-legged guests.

Chef’s Table recently chatted with Fazio about her love of cooking and how she shares it with her customers.

Q: What is the history of the restaurant?

A: Cooking to me is a passion. Cooking in my family is a way of life. Both of my grandfathers owned restaurants in Old Forge and Scranton, so I think it was my destiny. Growing up in an Italian family meant there was always something simmering on the stove any time of the day.

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Thomasina Miers’ recipe for potato and chickpea curry | The simple fix | Food

When I was growing up, my father would cook a Madhur Jaffrey potato curry that I still make a version of to this day. Over the years, mine has evolved quite a bit – it’s saucier than Madhur’s and I love to add chickpeas or fresh peas. There is something pleasing about the way tooth meets the tender-firm cubes of potato, not to mention the spicy sauce that envelops them, flooding the mouth with flavour and heat. It always hits the spot. There is time to make flatbread while the curry cooks (to mop up that sauce), but otherwise sit back, crack open a beer and think about how much you didn’t spend on a takeaway.

Potato curry with chickpeas and turmeric

In summer, I often swap the chickpeas for peas.

Prep 10 min
Cook 45 min
Serves 4-6

6 large potatoes
5 tbsp vegetable oil
½ tsp mustard seeds

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Judge orders organic food for ‘QAnon Shaman’ Jacob Chansley, who claims his ‘shamanic’ beliefs require it

U.S. District Judge Royce Lamberth agreed Wednesday to a request from Jacob Chansley, the 33-year-old “QAnon Shaman” arrested for participation in the Jan. 6 violent siege of the U.S. Capitol, that he be served only organic food in the D.C. correctional facility. Chansley’s “shamanic belief system and way of life” includes a strict organic diet, his lawyer Albert Watkins wrote in a brief Wednesday, and if his client eats foods with “unnatural chemicals,” the result is “systemic responses that are not simply discomforting, but debilitating and, notably, dehydrating.”



a group of people wearing costumes: "QAnon Shaman"


© Brent Stirton/Getty Images
“QAnon Shaman”

Watkins said Chansley, who also goes by the name Jake Angeli, has not eaten since Jan. 25 and has lost more than 20 pounds in jail. Eric Glover, general counsel for the D.C. Department of Corrections, said Tuesday it isn’t true that Chansley has fasted for more than a week. The Department of Corrections said in

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