As I would happily eat a bowl of plain, unseasoned rice, I'm not sure it would be safe for me to be around Susan Spicer's wild and dirty rice from her book Crescent City Cooking. Her version of the traditional...
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As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleans–style, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer...
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The following recipe is based on Susan Spicer's mom's spoon bread but "jazzed up" a bit with the addition of onion, garlic, and a cup of grated white cheddar cheese that gets mixed into the batter as well as sprinkled...
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As promised, here's the first recipe from Susan Spicer's Crescent City Cooking. Spicer "stole" this recipe for smoked salmon beignets with brandied tomato sauce from her friend Daniel Bonnot of Louis XVI Restaurant. Crayfish tails may be used instead of...
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