Cooking

Omelets aren’t as difficult as they look. I’ve been making them for a long time and have enjoyed them for breakfast, lunch and even dinner.
Fillings and toppings range from meats, vegetables and seafood to cheese and even leftovers.
Since omelets take no more than a couple minutes to cook, the key is to work quickly while the egg mixture is setting.

The Spanish gave Creole food its spices, and also paella, which was the forefather of Louisiana’s jambalaya. Cajun cuisine is characterized by the use of wild game, seafood, wild vegetation and herbs.
Bouillabaisse, a soup that came from the Provence region of France in and around Marseilles, played a part in the creation of gumbo.

I am still amazed that I knew almost nothing about chicken thighs until I moved here more than 10 years ago. We ate a lot of chicken breasts and whole chickens, but I always thought the thighs didn’t have much meat on them. Not anymore! Now I can’t get enough of them. I can’t even seem to over-cook them. They always come out juicy and tender.

The simple trinity of ordinary vegetables, commonly called mirepoix, forms the foundation of a myriad of dishes. You’ve probably made it a thousand times without even knowing it. It’s one of the essentials of classical French cooking, but equally important in all cooking.