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Fried Oysters Fried oysters, hard. That’s how it started, on a muggy summer night, in the 80s, likely with the ultimate saxophone anthem playing in the background, Mr. Magic. And thinking about it, that was probably the best way for a Gen-X kid to try an oyster. The squishy and slidey of a raw oyster […]
New Orleans Creole sauce, often referred to as “red gravy,” is a flavorful, spicy tomato-based sauce that has become a hallmark of Creole cuisine, reflecting the rich cultural tapestry of New Orleans. The sauce’s history is deeply intertwined with the city’s colonial past and its diverse population, which includes African, French, Spanish, and Caribbean influences.
When I was a kid, I hated peas. My mother would heat up some frozen peas with butter and salt as a side dish. Then, the negotiations would begin. I would start negotiating how many peas I’d have to eat before I could be excused from the table. Then one day, we went to a
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