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Recipe by Marcelle Bienvenu These little pastries are south Louisiana favorites. The ingredients are very simple. They were often prepared as after-school treats for children, especially during the fall when the weather was cold. The name translates literally “pig’s ears” because that’s what they look like after they are fried. The cane syrup is what […]
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Recipe Development and Food Styling by Vanessa Rocchio The natural sweetness of peak-season corn combined with fresh peppers, onions, and a touch of crème fraîche turns a simple side into something unforgettable. Unique to south Louisiana, maque choux (pronounced “mock shoo”) is a corn-forward side dish with roots tracing back to Native Americans and later […]
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