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Does Analogue Serve the Best Cajun Food in Chicago?

Chicago Nick Kindelsperger 4 comments

Analogue really has me tripped up. It is first and foremost a bar, opened by two former Violet Hour employees. So why is the Cajun food so remarkably good? More

Creole Succotash from 'Treme'

Cook the Book Kate Williams 1 comment

The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork. More

Creole Succotash from 'Treme'

Serious Eats Kate Williams 2 comments

The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork. More

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