A King Cake For Twelth Night

 Believe i or not it's still the Christmas season. it ends with Twelfth Night or Three Kings Day. It's still a time to celebrate especially with sweets. One that's held true for millennia is King's Cake, a delicious marriage of a sweet bread like cake and icing. It's served up until Mardi Gras, Fat Tuesday.

Kayla Stewart , a regular contributor to the New York Times Food section and The Bittman Project explored this New Orleans classic in today's section. King Cake is most associated with Epiphany, or January 6th the day the Wise Men arrived in Bethlehem with gifts for the Christ Child.In heavily Catholic New Orleans it is also the start of the pre-Lenten festivities leading up to the wild Carnivale season. However according to author and culinary pod caster Poppy Tooker, the treat's roots go way back to ancient Rome.It looks to the Saturnalia festival that was held in what is now mid December. Cakes were baked to honor Saturn the god of agriculture. A bean was baked into it, much like a King Cake.  when paganism died , the Church adapted a lot of the customs.The cake is so revered in the city that it's  a sacrllege to eat it before January 6th. Until the 18th century the cake was eaten only on that day , then it expanded to the days before ash Wednesday. In the early 1900's carnival krewes began to host balls where the  cake was being served. The recipe was heavily influenced by 18th century French and Spanish colonists. They were oval shaped brioches with a topping of sugary crystals.

Today they resemble Danishes, and Ms. Stewart supplies the recipe for Dominick Lee's caramelized apple one. Imagine a brioche crossed with an apple pie and topped with a rich cream cheese frosting. This is a flavorful treat  to be enjoyed until March 2nd  - Ash Wednesday. You can make it with guava which is what Jose Castillo makes at his Norma's Sweets Bakery. His family came from Honduras where the fruit was as common as strawberries. He fell in love with the cake as a five year old first tasting it in his class. His version has a layer of guava and cream cheese along with a light layer of frosting. This creates a cake with a subtle sweetness and a crisp fruity bite. Then there's Dong Phuong Bakery  , opened and run by Linh Garza. Her mother Huong Tran uses a brioche recipe, a possible holdover from the French rule on the country.It makes for a fluffy bite topped with the traditional icing. You can order from them if you don;t feel like baking. Brennan's Restaurant also sells them. Theirs has a hot of cinnamon and butter . You can also go to King Cake Hub to find a bakery. This was started by Jennifer Samuels and her late husband Will to cut down on the confusion finding the best bakery.

Celebrate Three King's day and the days leading up to Ash Wednesday with this rich treat. Enjoy its' lush icing and buttery breadlike cake. It's the perfect way to enjoy a sweet and extend the holiday.

A Leashed New Orleans

 New Orleans has always been a city perfect for hedonists. There was always an abundance of food and drink. Revelers went wild during the city's peak time _Mardi Gras, the Tuesday before Ash Wednesday. Thanks to the pandemic that's all changed. The city is subdued.

 Regular contributor Brett Anderson wrote about this change in yesterday's New York Times Food section. Last year's Mardi Gras 2020 was the last gasp of normalcy and fun . it was also an accelerant of the virus' spread, in the early days of the pandemic. Now that's all changed. The parties are cancelled as are the famed parades.Luckily there are still places to go to. The bar scene has been brought to their knees, which not even Hurricane Katrina could do.  Activity has been moved primarily outdoors, especially for bars that also serve food. It doesn't work for those whose only serve cocktails, beer and wine. Bars with food permits can serve indoors but only at a twenty-five per cent capacity.The town is known for tourists and locals walking around with a large cocktail or bag of beignets  Mayor LaToya Cantrel will allow everyone to stroll the streets but they have to follow pandemic rules, namely social distancing and mask wearing. There is also the eleven PM closing time, jarring for a city that parties well into the early morning. 

The city will endure as it has for the last 340 years. Bars such as d.b.a. ,a music club in the Faubourg Marigny section of the city, is allowing its' musicians to play to audiences on the street. Tom Thayer, the owner says its' future depends on the rate of infection.  Yet they still plot and plan. Some are luckier than others. Cure, founded by Neal Bodenheimer   is successful. His is a bar that straddles the line between  eatery and restaurant and it and his other ventures,a taqueria and another bar, Val, have ample outdoor space for customers. He even has the luxury of hiring more employees, and makes sure that they get a twenty per cent from all patrons.  Yet, they too are vulnerable and most bar owners worry about their own health.Chris Hannah, owner of the famed Jewel of The South and one of the most respected  cocktail makers in the city, became increasingly worry about his well being. Gone was his nightly glass of spirits when reading. It was replaced by echinacea tea. He also started to eat raw garlic to boost his immunity and became obsessive about yoga.

New Orleans is a city that lets the good times roll. The good times may slow down but they  will never die.That's what makes the city what it is, full of good food and tasty drinks.

The Best Recipes From The Best Restaurants

We have been eating family recipes for too long now. There's a  deep yearning for eating out and enjoying our favorite meals and desserts. However restaurant dining is still not allowed in some areas. What to do? Make their recipes.

Today's New York Times Food section gathered twelve recipes from the country's twelve best restaurant. There are dishes for all sorts of tastes, from savory to sweet. Pasta lovers will go crazy for famed Los Angeles' restaurant Felix's tagliatelle with prosciutto and butter. The restaurant also has produced pasta kits that have freshly made hand wrought pasta with a variety of sauces.They come with instructions that are down to the letter with prepping and serving. Another Italian cuisine favorite is Chicago's La Scarola with their Chicken Vesuvio dish.It's chicken cooked with russet potatoes, oregano and white wine. For those who want more adventurous recipes there's Hwa Yuan's  take out style sesame noodles.It's a Manhattan classic, with a fiery peanutty taste, perfect for a weekend dinner. Want a real fun starter for a barbecue? Phoenicia, from Birmingham, Michigan gives us the whipped garlic spread toum. This would be perfect on toasted pita  or even grilled steak. Then there's Atlanta's Taqueria del Sol pork roast with roasted jalapeno gravy. The roast has a spicy rub of black epper and granulated onion and garlic while the gravy has jalapenos, half and half and chicken stock.

Bakers will go wild for the Country Club Bakery's recipe for pepperoni rolls. This is a tasty mix of a maple syrup sweetened bread filled with pepperoni slices. The rolls are a state treasure throughout West Virginia  where the bakery is located in the town of Fairmont. Some add cheese  and if you want  to, do. Then there's Bakesale Betty's cinnamon crunch banana bread. This Oakland, California bakery is popular one.It's an interesting mix of bananas with cinnamon, There's also comfort food recipes such as Bananas Foster from New Orleans Brennans' and baked mac and cheese from Stingray's in New York. Other comfort dishes are Eventide's fish chowder from Portland Maine. This is a great mix of scallops and cod, perked up with dashi, Japanese fish stock. Of course French fries are the ultimate comfort food and there is the Piper Inn's recipe with beer cheese. All these recipes can be fattening which is why there is the salad recipe from Canlis in Seattle. This is a perfectly light mix of Romaine , tomatoes and Italian bread with a kind of home made mayo dressing.

Everyone misses their favorite restaurants right now. These recipes might help ease that ache. They are tasty and delicious, as well as being fun and comforting.

A Vegan Mardi Gras

It's Mardi Gras season, a time for delicious foods and "le bonne temps roule". Yet it can be tricky navigation for vegetarians and vegans. Don't worry. You can still let the good times roll with some tasty meatless dishes, full of flavor and that New Orleans spice.

Jambalaya is always a must for Mardi Gras. This rich rice dish is always full of Andouille sausage, chicken and shrimp, yet these can be subbed in with vegan versions. Beyond Meat has sausages you can use while Morningstar Farms has the chicken strips. The shrimp may be a little hard to get, especially with the holiday just a few days away, You could go to Vegan Essentials, a popular vegan site, and buy the Be Leaf Shrimp. You could also make your own using sweet potato dough that's been boiled into a dulse or seaweed flakes broth. Another idea is loading the jambalaya up with different kinds of beans. Try it with kidney or black beans. Some vegans toss in some cubes of tofu for more protein. Just remember to always include the holy trinity of Cajun and Creole cooking - peppers, celery and onions. A new Mardi Gras recipe can be made with these and any kind of tofu. Add some tomato paste , garlic and cayenne pepper for some zing.This would be great over rice or even grits for a more Southern feel. Gumbo is another must for Fat Tuesday, Of course it has the holy trinity of peppers, celery and onions  but then there's vegan sausage and jackfruit , an exotic fruit with a meat like texture . It will give a sweet pear and mango. You can eliminate the last if you find that it adds too much of a sugary taste.

One of the best dishes to come out of New Orleans is the muffaletta sandwich. This originated in sicily and was brought over with the Sicilian immigrants who helped shape the city. It's a hearty combination of different cold cuts such as mortadella and salami along with different cheeses and giardiniera - a pickled vegetable salad. All of this is layered on a round Sicilian bread. However it's easily converted into a meatless feat. There are some great cold cuts from Tofurky  that can easily pass for what your deli offers. Another sub in is grilled portabella mushrooms. Giardiniera is a easy find, especially in Italian delis, however if you can't find it, try chopped black and green olives. As for the bread, Italian bread or ciabatta rolls work nicely. If you want another Mardi Gras sandwich, then think the Po'Boy.It's usually a shrimp filled one rich with remoulade - a spicy sweet mayo blend. For vegetarians, try oyster mushrooms dipped in a mix of panko breadcrumbs and cornmeal. You can add flax seeds for more flavor. These can be air fried and then popped onto a baguette cut into four to five inch lengths. Slather on  remoulade sauce made with Nayonnaise, the vegan mayonnaise mixed with  Cajun or Creole seasoning, pickle juice , garlic and hot sauce. Add sliced tomatoes, pickles and arugula lettuce.

Mardi Gras is a time for fun and fun eats. Vegetarians and vegans can easily celebrate too with all sorts of good meatless Cajun and Creole adaptations. Let the meat free good times roll!!

Healthy Winter Snacks

After the excess of the holiday's  - as well as observing Three Kings' day today - it's nice to eat healthy once again. That doesn't mean go back to boring and low cal. YOu can enjoy - and celebrate the Three King's vising the Christ Child with tasty good for you treats.

Many throughout the world today do celebrate when the Three Kings, Casper, Melchior, and Balthaszar visited Bethlehem. There are all sorts of dishes such as the Puerto Rican pasteles, banana leaves stuffed with everything from pork, shredded plantains and potatoes along with pumpkins. A healthier version could be just a combo of the plantains and pumpkins or squash. Use the traditional spices such as the traditional sofrito, a mix of red and green peppers mixed with onions, tomatoes and garlic.Another healthier spin is using Beyond Meat for the pork and spicing it up the same way. These and lettuce rolls are a fun snack on movie night.  Again sub in Beyond Beef or Gardein's tofu crumbles for the real beef.  The traditional recipe calls for just onions but you can also add sliced red, green and yellow peppers along with avocados for color and flavor. Cook the crumbles with the traditional spices such as pickled ginger, hoisin sauce and Asian dark sesame oil. Another fun veggie loaded dish is cauliflower crust pizza. it's using this cruciferous veggie mixed with eggs and low fat or vegan mozzarella for a satisfying crunchy crust. Top with tomatoes and basil along with peppers and olives.

Three Kings Day brings in the famed King's cake , a fixture in pre-Lenten New Orleans. This treat is actually a sweet yeast bread zinged up with cinnamon and lemon zest. The icing is a  simple glaze either dyed or dusted with green , purple,  or gold Mardi Gras colors. Usually a baby or prize such as a ring or coin is hidden inside.it's a delicious cake which can be made healthy. Use vegan butter for the real thing along with almond milk for cow's. Honey can be used for sugar so it's not too overly sweet (remember you'll be double sugaring the topping with both confectioner's and sanding sugar. You could also dye the glaze the three colors too, eliminating the need for the sanding sugar). Another idea is making sugarless and flourless (!) cookies and dying them the Mardi Gras colors. There is a recipe that just has peanut butter, stevia and one egg. They're also a nice snack with a hot tea on a wintry night. Vegan chocolate chips are always a sweet treat and you can sub in carob for the chocolate.

It's possible to celebrate this last Christmas holiday with healthy savory and sweet treats. They still taste good and they're good for you. Try them as a change over from the excess of the holidays.

A Listening Kind Of Party

Last week the New York Times Food section ran an article by Ben Ratliff, about Japanese listening bars.This is where patrons go to hear jazz ,carefully curated by the bartender as they sip drinks or in some cases coffees and lattes. An idea came to me. What about a listening party? What would you serve for food and drink? It 's an open book.

I like this idea for both classical and jazz music. Listening bars are not meant for conversation. They're meant for savoring the notes and tunes. Add a layer of food and it can be a pleasurable experience. Parties , especially now, can be fraught with too many polarizing politics. These do nothing for the gathering, except cause all sorts of fighting and sniping. Forget eating.Guests are either too riled or too dyspeptic to enjoy any kind of hors d'ouevres. Yet a group solely listening to various jazz artists or Beethoven could turn a social occasion into a Zen happening. You do need a good audio system and vinyl albums or CDs. Which is better?Some prefer vinyl records because they have a warmer,fuller sound. You get to hear the music as the band intended it to be. Of course CDS also work as does a tablet playlist. The best bet for a listening party is pick one artist.Have his or her work on rotation for the duration of the gathering. Seating arrangements can be one table with the food and drink,. Scatter  chairs and small tables for setting down the refreshments and food.

As for the food, keep it to savory hors d'ouevres and dessert bites.For jazz listening, think a New Orleans themed listening party with spicy miniature po' boys. Add oysters for a more decadent bite. Create baked rice cups in a muffin or mini muffin pan and fill with gumbo and/or jambalaya. A variety of pastes and pates  served on slices of cocktail bread (which can be found at any major supermarket's deli counter).The pastes and pates can easily be made from deviled ham, chicken and beef, Add anything from a drop of champagne to scallions to make the pastes truly unique. This can also work for a classical music listening party. Have people take plates of raw veggies and dips to their seats. You can set up a dip bar with such varying dips as a simple vinaigrette to homemade French and ranch dressings.Cheese and crackers will never go amiss.Think a cheese board with Brie Edam, and Gouda for a start .Aldi has an excellent cracker box , with an array of crackers, ranging from butter to sesame and poppyseed. Dessert can be cookie cups filled with fruit and cream.If you're listening to classical, then think both classy and classical. Go with homemade petit fours and macarons (the last can be bought) Start the evening off with wine or champagne. End with demitasse and different teas.

A listening party is a great summer party. Guests can enjoy good food and good music. That's it. No debates. No opinions save for liking or not liking the music choice.In short, the perfect get together.

Will Restaurants Survive The MeToo Movement?

It's in our news everyday. It was common for  over a century in the movie industry, Even our olympic teams were not safe. Now the restaurant and food industry are also offering up their sex offenders and predators. Will it affect the way we eat? Will this powerful movement bring down the culture of celebrity chef?

Kim Severson posed this questoin as she also interviewed the chefs in an article in yesterday's New York Times Food section. One of the most famous offenders was Mario Batali, he of the trendy restaurants and TV shows like "The Chew." Sadly his partner, Joe Bastianich also has suffer, having to rise though the ashes of bad publicity. He had to get rid of Chef Batali, is elevating his mother, the famed chef, Lidia Bastianich to a much more involved role.. To be honest , Chef Bastianich has more experience and a more realistic and down to earth approach of managing both the business and employees. She can easily lead her son and offer sager advice when to comes to opening another restaurant or hiring a new chef.There will be another problem when the two partners split.Mr. Bastianich likens it to a divorce with who getting what. Then there are the customers. Do they want to go back to Babbo or Da Posto, despite the excellent food? It is the same dilemma  with another trendy Manhattan eatery, The Spotted Pig. One of the owners, Ken Friedman sexually harassed his workers which got him into a Connecticut rehabilitation center. His chef and partner, April Bloomfeld is now running the eatery on her own.

New York City isn't the only town where restaurants are having their MeToo era. Famed eateries in  New Orleans and Oakland, California. are also in the news thanks to predatory cooks and owners. The famed John Besh of New Orleans is still in charge, despite the twenty-five charges against him from former and current employees. He also maintains the final say on major business decisions however that's where his power ends. Mr. Besh  had ceded it over somewhat to Shannon White who started as a server with his company that includes seven restaurants.She persuaded him and his partner Octavio Manilla to put her in charge. Her argument was that this was a women's problem and a woman has to take the lead. Men would not understand it.She set up a hotline, revised training procedures and updated the employee handbook, adding a code of conduct and a morals and ethics cause. The trendy neighborhood of Oakland California is not immune either.Chef Charles Hallowell, who got his start at the famed Chez Panisse was accused of propositioning employees as well as having a language of sexual innuendo in his restaurants which include Pizzaiolo, Boot and Shoe Service and Penrose..He has stepped aside as an investigation is now being conducted. However he is arrogant enough to think this will all blow over. As one accuser, Molly Surbridge has stated, he needs to feel the real consequences such as a jail sentence for the severity and enormity of it to sink in.

Sexual harassment has to be stopped, especially in the restaurant industry. It may close some,It may ruin business partnerships. Yet it has to be brought ot light and stopped. It has gone on too long. A new era has to begin.

A Taste Of New Orleans

New Orleans has always been an exciting city, full of revelry , history and, of course, excellent food and drink.The last two really have put the city on the map , thanks to the Creole-Cajun- Italian fusion cuisine and inventive cocktails. Now there's a great new culinary guide to the Crescent City that covers classic restaurants like Antoine's and everyday ones on New Orleans' outskirts.

Steven Wells Hicks is the author of 25 Definitive New Orleans Restaurants (And A Dozen Damned Good Places To Drink)  which covers some of the best Crescent City has to offer. Mr. Hicks is a resident of New Orleans and familiar with all the restaurants within and just out of the city. Yes, there is a review of one of the oldest, Antoine's.He would be remiss not to mention it but there is also the relatively new Clover Grill which serves some great burgers, dogs and breakfasts.The restaurants and bars are divided into sections such as The Classics, Chef's Specials  and The Originators along with Neighborhood Favorites and Local Color.  What I like about the guide is that Mr. Hicks suggests both  high and low end places to try classic dishes.There is Sal's Seafood in the Marrero section that uses newspaper as tablecloths in  a utilitarian cafeteria like restaurant. What matters is not how it looks but how the bounteous amounts of crawdaddies served .and the humble Parkway Bakery and Tavern where the poorboy or po- boy was created in 1929.For  those craving Southern elegance there is the review of the two  culinary grand dames, Antoine's and Galatoire's . They are tourist traps but they do cater to what tourists want, good French influenced Creole food.The first gave the world the classic dish. Oysters Rockafellar,a recipe of raw Louisiana oysters topped with a verdant mousse.

Since New Orleans is a city also known for its' revelry, Mr Hicks includes reviews of a dozen bars too. There is Cosimos, the drinking hole with an interesting back story. It was here that Lee Harvey Oswald  supposedly met with everyone , from Mafiosi to Cuban mercenaries to even LBJ, to plot John Kennedy's assassination but that's just lore. .what draws visitors is its' fabulous Bloody Marys. Lafitte's Blacksmith Shop, the oldest operating saloon in the US is also reviewed..It is said to have gotten its' name from the famed French pirate , Jean Laffitte and according to legend, used it as a front for his and his brother's illegal activities.For oyster lovers there is Samuel's The Blind Pelican which offers three dollar platters of a dozen oysters for every cocktail bought. Free bacon is served to induce thirst at Orleans Grapevine, an understated bar catering to locals.Music lovers should go to The Spotted Cat where all genres are played,Of course tourists have to get the city's famed drinks, both equally potent, The Red Hurricane and The Hand Grenade .

Mr. Hicks has written an excellent guide for navigating through New Orleans' eateries  and bars. It is the must have book on a trip to the city. Travelers can enjoy excellent food and knock your sock off libations,

Mardi Gras Fun!

It is Mardi Gras, the last day of feasting and fun before Lent. All sorts of  delicious customs abound and they do revolve around food and revelry. Enjoy them  while the day lasts.

Mardi Gras or Fat Tuesday in French  is the period before Lent, primarily the season's first holy day , Ash Wednesday. It's celebrated all over the world, primarily in Christian countries. In England and Ireland, it is called Shrovetide/Pancakes are made during this time, with shrive meaning absolve.It was a time when housewives cleaned the house of butter and milk, forbidden food during Lent. This resulted in pancakes, a part of an older tradition, take from the Slavs. They believed the period between winter and Spring was a fight between the two seasons' gods. To bring forth the sun, imitations of it were made in the form of golden yellow pancakes. The first made one was placed in a window to lure the Spring gods. These discs are just fun to make, and who doesn't like a short stack for dinner. For fun try making them coin size to resemble the coins thrown at one of the biggest Mardi Gras celebration , the one down in New Orleans.Of course the best sweet from there is the King Cake.They first are made at the beginning of Mardi Gras , January 6th , or Epiphany. These are buttery Danishes braided and then decorated with gold, green and purple icing and sugar. Little trinkets are baked in them. It could be a bean, a ring or a baby.

Continental Europe also celebrates the day with flair.The Germans make a kind of doughnut known as Fastnacht krapfen or Berliner. These doughnuts are wonderful yeasty treats dipped in granulated sugar. The Portuguese have something similar with malasada /Many Portuguese went to both Rhode Island and Hawaii where the treats are filled with custard and chocolate along with ,haupia, a coconut milk based custard and guava. The southern hemisphere  also rocks the day. Brazil reinvented the holiday with wild dancing and revelry. There is eating too, namely grilled meats on sticks and bolos, meat pies. Feijoada a spicy stew, is also made with beef and pork with the addition of chopped chorizos  or spicy sausage added in along with bacon and beans, It's served over rice. another dish good with rice is the creamy shrimp saute called bobo/ This Carnivale favorite also has African roots too as seen in the addition of the cassava root. Tomatoes and palm oils are also included to give the dish its' smooth creaminess. everything is washed down with a lime and rum dish known as Caipirinha,

Mardi Gras is a time meant for good feasting and good partying No matter where you are in the world, it's carnival.Enjoy the treats of the day!

The Sweetness Of New Orleans

New Orleans has always been known for it's amazing mix of Cajun and Creole cuisine.The city rocks,and bubbles with theism,ells of blackened fish and fried chicken.What most people don't know is that this true American gem has a sweet side.Yup,Narleans has some of the best cakes and sweets in the United States.There are some delicious treats coming out of The Big Easy. The city's sweet side was the main article in today's New York Times Dining section.Julia Moskinhad the awesome task of reporting about some. Of the city's sweet history as well as sampling cakes and other treats.It was more than fate that made the city a sweet city.Many sugar plantations were located right outside New Orleans and the sugar was then shipped from there to the world.This probably led to the world's first candy sellers, the pralinieres, women who stood on street corners, selling pralines, a creamy mix of pecans and brown sugar. Later immigrants, such, as the Sicilians brought the cool treats of gelatonand granita which led to the city's passion for shaved ice. New Orleans is primarily known as for it's King Cake , a buttery ,flaky layer cake decorated with the Mardi Gras colors of gold, green and purple.It is sold between Epiphany and Mardi Gras and has a baby doll, representing the baby Jesus hidden inside. the one who finds the figure has to buy the next King cake. there is also the doberge cake, another sweet layered confection first created in the 1930's. This is filled with a creamy custard and has an icing.of course The city is known for beignets, those fluffy dough balls fried and then Dusted with powdered sugar. New Orleans has always been known as a culinary town. Now, it's also known as a sweet city, thanks to it's sweet treats. it is full of goodness and sugar.

That New Orleans Influence

New Orleans has always had a persuasive influence in cooking. Cajun has been an American standard since the Eighties. even Emeril and other Louisiana chefs are super stars on the American culinary scene.Now that the town is hosting the Super Bowl , it s time to celebrate the spicy and flavorful cooking. It was the subject of an article in yesterday's New York Times Dining section. the piece, written by Suzanne Lenzer, tells about how to create a heavily New Orleans party platter. Instead of the usual hot wings it's chowchow,the N'Arlins favorite of pickled green tomatoes, cabbage and cauliflower. it's a more ambitious menu than your typical game day but it will be more memorable too. Some of the recipes are involved but they are tasty .You can try to make the chowchow the day or even a few days before since it is a relish. Roast pork dip may take bait longer than typical pulled pork but bit is well worth it.This takes three to fours hours to cook and prepare but once you've done it you can put some aside for the spicy boudin balls ,another Louisiana fave. New Orleans will be hopping on Super Bowl Sunday . make your kitchen just as lively by cooking up some NOLA faves. it'll make for some jumping

Indianaolis Culinary Capital??

Midwestern cities aren't usually known for ethnically diverse cities. The people may come from all over the world bu t the tastes are usually mid American with chain restaurants and simple grocery stores. Not so in Indianapolis, It turns out this capital city is host to a wide variety of ethnic restaurants. The heartland doesn't just offer beef and potatoes. it has a whole new menu these days.

In a brilliantly written article for the New York Times Dining section, regular contributor, John T. Edge tells about the diversity in Indiana's capital.. It was once the home to just Germans, English , Scotch and Irish,. The city now has Burmese and Mexican. Pakistani and Salvadoran residents, all creating interesting foods. Restaurants now offer dishes like tikka masala and satays, enabling both newcomers and older residents to experience great international feasting.

Indianapolis is not a new phenomenon. There have been Vietnamese coming into New Orleans for four decades now, mixing Southeast Asian with Creole and Cajun cooking. There is Charlotte, North Carolina that has a big South American population. Empanadas and Southern classics mix freely. As with immigrants groups before them these new waves blend their tastes and likes in with the established to create a new kind of taste.

The heartland is changing. Gone are the days of the typical Midwestern meal of just meat and potatoes. new dishes are making their way into the Midwest, and they bring delicious winds of change.

New Orleans Back In Style

Yesterday's New York Times Dining section featured an interesting article by
Sam Sifton, about New Orleans. Thanks to the HBO series Treme , people, especially foodies are becoming interested again in this amazing town. It's about time people got back to it and rediscovered the great melange of creole and Cajun cooking.

The city is vibrant as ever with old stand bys like Maldina's still serving a good mix of Italian and regional cooking. There is also the Vietnamese influence. They came here as refugees after the fall of Saigon in 1975 and like the Cajuns adapted the area and brought their own spin to the local foods. Now there are many shops featuring the Vietnamese sandwiches,sort of similar to po' boys. Of course New Orleans is nothing without Emeril Lagasse and his restaurant is still thriving. Some people felt he had abandoned the city after Hurricane Katrina but he is back generating good meals and money for recovering New Orleans

If you have the time, visit this grand dame of Southern Cities. The atmosphere is phenomenal. So is the food.