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Susan Spicer's Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon

Dinner Tonight Nick Kindelsperger 1 comment

The process of sautéing chicken then making a sauce out of the browned bits is one of those tricks that's undeniably delicious, but what's left to write about it? Well, for what it's worth, Spicer's version is an especially good example of the method, and that's good enough for me. More

Susan Spicer's Pan-Roasted Chicken Breast with Vinegar, Mustard, and Tarragon

Serious Eats Nick Kindelsperger 1 comment

The process of sautéing chicken and then making a sauce out of the browned bits is one of those tricks that is undeniably delicious, but what's left to write about it? Well, for what it's worth, Spicer's version is an especially good example of the method, and that's good enough for me. More

Snapshots from Los Angeles Loves Alex's Lemonade Benefit

Kelly Bone 6 comments

Last Last Sunday, on the lawn of Culver Studios, the chef-tacular second annual L.A. Loves Alex's Lemonade benefit was held for pediatric cancer research. Deeply moved by Alex's story, Los Angeles chefs Suzanne Goin(AOC, Lucques, Tavern) and husband David Lentz (The Hungry Cat), plus Goin's business partner Caroline Styne, have collected an astonishing group of chefs, mixologists and vintners. Everyone came out to lend a hand, a grill and a copious amount of wine and whisky to support the cause. More

New Orleans Chef Susan Spicer Sues BP Over Oil Spill

Erin Zimmer 18 comments

New Orleans chef-restaurateur Susan Spicer of Bayona has filed a federal lawsuit against BP and other companies involved in the Gulf of Mexico oil spill. As Reuters reports, Spicer expects her business will lose money because of decreased tourism as a result of the spill and its damage to local fisheries. Much of her French Quarter restaurant's business revolves around Louisiana seafood "as well as the chain of delivery of that resource from the initial harvester (be it fisherman, oyster grower or shrimper)," wrote her lawyer in the filed complaint. More

Cook the Book: Wild and Dirty Rice

Serious Eats Robyn Lee 1 comment

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... More

Cook the Book: Classic N'Awlins Remoulade

Serious Eats Adam Kuban 1 comment

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... More

Cook the Book: Bayona Extra-Cheesy Spoon Bread

Serious Eats Adam Kuban 1 comment

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... More

Cook the Book: Smoked Salmon Beignets With Brandied Tomato Sauce

Serious Eats Robyn Lee 1 comment

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... More

Cook the Book: 'Crescent City Cooking'

Ed Levine Closed

I've been eating Susan Spicer's spectacularly delicious food in New Orleans first at the Bistro at Maison de Ville, then at her own Bayona, for more than 20 years now, and frankly I could never figure out why she'd never written a cookbook. With the publication of Crescent City Cooking my days of wondering are now over. Spicer has always had a way of combining classical French cooking techniques and traditional New Orleans food preparations and ingredients into her own effortlessly elegant cooking style. She manages to elevate comfort food into something special without tricking it up. We've got eight copies of Crescent City Cooking to give away. To enter: Tell us what your favorite New Orleans dish is when... More

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