INGREDIENTS: 1 cup rice wine vinegar 1/3 cup green onions, chopped 1/3 cup cilantro 1 teaspoon cracked black peppercorns 2 jalapeno peppers, seeds removed METHOD: Pour 1/2 cup vinegar into a food processor or blender with all other ingredients and blend until they are finely chopped. Add the rest of the vinegar. Store in refrigerator...Read More

This is one of the great soups of New Orleans. The original version was the gift of the late Chef Warren LeRuth and is now a staple on nearly every restaurant menu in the city. INGREDIENTS: 1/2 cup butter 2 bunches green onions, chopped 3 stalks celery, chopped 3 cloves garlic, pressed 1 3/4 pounds...Read More

This is a fabulous holiday appetizer from New Orleans. Be sure to make the horseradish dipping sauce ahead of time to allow the flavors to meld. INGREDIENTS: Oil for deep frying 1 cup all-purpose flour 1/2 teaspoon sugar 1 cup milk 1/4 cup butter, cut into pieces 4 eggs 1 dozen large or 1 1/2...Read More