A hearty bowl of gumbo is a powerful argument for open borders. It took four different … Mixing it up with authentic New Orleans gumboRead more
Author: Pat
Author or co-author of more than 30 books and several hundred articles about travel and food, Pat was an arts administrator, a museum docent, and a tour guide before she embarked on her career as an author.
New Orleans starts morning on the sweet side
Beignets are the official state donut of Louisiana and perhaps the most famous of foods in … New Orleans starts morning on the sweet sideRead more
Chef Slade Rushing puts zing back in Brennan’s
If you favor a light breakfast, you will have to adjust your thinking in New Orleans. … Chef Slade Rushing puts zing back in Brennan’sRead more
Commander’s Palace lives up to the legend
Enjoying a leisurely four-course Reveillon dinner (see previous post) is probably the best way to revel … Commander’s Palace lives up to the legendRead more
Panna cotta Christmas style
As I mentioned in the last post, Broussard’s served a dynamite version of panna cotta tweaked … Panna cotta Christmas styleRead more
Eat, drink, and be merry in New Orleans at the holidays
As a New Englander, I always secretly pitied people who had to celebrate Christmas in a … Eat, drink, and be merry in New Orleans at the holidaysRead more
Paso Robles wine comes into its own
Paso Robles has a frontier spirit. Located about halfway between Los Angeles and San Francisco, the … Paso Robles wine comes into its ownRead more
Eating like George Martin on Montserrat
I don’t know what Paul McCartney, Mick Jagger, Sting, or Eric Clapton liked to eat when … Eating like George Martin on MontserratRead more
Montserrat rum cake is a deep, dark mystery
I felt pretty certain that most of the folks on Montserrat would have given me the … Montserrat rum cake is a deep, dark mysteryRead more
Goat water hits the spot on Montserrat
Montserrat’s St. Patrick’s Day parade—a whirl of colorful costumes and steel drums—doesn’t kick off until 3 … Goat water hits the spot on MontserratRead more