This is it. The last stop in our quest to chronicle this year's top fair foods. We headed to Shreveport, Louisiana, for the 102nd State Fair of Louisiana. Until November 13th (note: the fair is closed on Mondays and Tuesdays), some 450,000 people will come out to enjoy the zoo, the circus, the midway and of course a whole lot of food. What's hot at the fair? The hot stuff. That is, the spicy regional items; from crawfish and crabmeat boudin to habanero peanut brittle. More

[Photographs: Bill Milne] Sausage and Cheese Stuffed Peppers View the complete recipe here » My weakness for stuffed chiles started as a child living in Arizona with chile rellenos, the fried counterpart to stuffed chiles. When my family and I moved to the South, every Mexican restaurant disappointed me. And, let's face it, my expectations for them were far too high. Most often, the chile relleno would be a canned green chile under a mound of ground beef, both covered in a glop of cheese. I stayed away from stuffed chiles and chiles rellenos just on principal alone. But then there was Kincaid's Burgers in Fort Worth, Texas, that reignited my passion for stuffed chiles in the form of... More