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Exploring Ancestral Foodways + Food Freedom
Feb 1, 2021
Pimento Pão de Queijo
One of my first introductions to Brazilian food was pão de queijo. The initial bite and subsequent transcendence was akin to the medley...
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Jan 24, 2021
Creole Green Rice
Continuing with my theme of Mardi Gras colors, I let today’s inspiration be green. Green is another one of the three Mardi Gras colors,...
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Jan 23, 2021
Sautéed Purple Cabbage
Mardi Gras means different things to different people. To some, it’s an invitation for bacchanal before Lent. To others, it’s a chance to...
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Dec 15, 2020
Kremas Cream Pie
While eggnog generally steals the spotlight for holiday drinks, there are some other worthy, and in my opinion, tastier, contenders. Some...
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Nov 12, 2020
Shrimp and Mirliton Dressing
Mirliton, also known as chayote or chocho, is a gourd essential to fall Creole cooking. In season from October until December, these...
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