64 Parishes

A Different Kind of Buffalo

One person’s trash fish is another’s delicacy 

The Last Thing I’ll Ever Write About Stuffed Shrimp

One writer’s crabmeat-filled obsession

That’s a Mighty Fine Tomato

Creole tomatoes and the women who love them

I Am What I Nyam

Sweet potatoes are not yams—usually

Where the Locals Eat

Monroe’s Mohawk Tavern

Spring Tonic

Foraged vegetables created the restorative gumbo z’herbes

Nose to Tail

A foodway born out of necessity is maintained as a tradition

Cracklin’ Hound

The delights of fried pork skin

Cooking Up a Storm with Jarred Zeringue

Rebuilding a smokehouse after Hurricane Ida

Mudbug Envy

A shellfish allergy renders a food columnist wistful

Peru, Who Knew?

Creole connections exist between South Louisiana and South America

No Place for Ketchup

In Monroe–West Monroe, a rising tide lifts all gravy boats

Louisiana’s Special Squashes

The Thanksgiving season brings the region’s two favorite squashes to the table

On Okra

This small green pod tells the history of Africans in diaspora

Hot Splashes

Fermented chile sauces are a common fixture on Louisiana tables

Strawberries

Peas, Beans, and Cornbread

Simple staples with deep roots in North Louisiana

Poke Sallet: Pretty and Poisonous

Don’t worry—just boil it three times

No Such Thing As a Free Lunch Anymore

Saloonkeepers’ choice: no money or customers?

The Curious Story of Sagamité

The surprising linguistic and cultural confusion behind corn porridge

Cane Contemplations

Sweetening the present, remembering the past

Giving It Up for Lent

The history and future of the meat-free Lent

Taking It on the Road 

The Red Beans Road Show 

Extra Miles

Getting to know gas stations makes a flat road come alive

New Orleans Street Vendors

A long history of African American entrepreneurship

Notes from a Gumbo Road Trip

A traveling writer stirs the pot

Creole Trail Rides

Cattle drivers’ descendants keep their on-the-trail foodways alive

Desperately Seeking Boudin

A hymn to the cherished sausage

Sugarcane and Sweet Potatoes

Louisiana's 200-year-old tradition of rum production is revitalized, with distilleries sourcing the necessary raw material from farmers across the state

To Be Young Gifted and Black

A review of Jessica Harris's memoir, "My Soul Looks Back"

Great Raft Charts Its Own Course

The Shreveport brewery embraces experimentation to find success beyond Louisiana

Hot Biscuits

Al Copeland and the race for perfection at Popeyes

Queen of Creole Cuisine

Nellie Murray was a celebrated chef in nineteenth-century New Orleans.

A Dog's Life

Jerry Strahan isn't just the manager at Lucky Dogs – he's also the historian

Phở Sure!

64 Parishes sat down with Chef Vũ of Ba Chi Canteen to discuss family and food

A Russian Enigma

Much of southern Louisiana and at least one other part of the world (no, not Russia) enjoy this unusual treat

Family Business

Another generation of farmers brings Creole tomatoes to market

The Rise of the Spaghetti District

Pasta’s remarkable arrival in New Orleans

Long Live the King

King cakes usher in Carnival season

Nurturing the Drive-through Daiquiri

Drive-through daiquiris would not have been possible without the vigorous work of lobbyists and legislators

Daiquiri State of Mind

Mass-produced frozen daiquiris did not originate on Bourbon Street, but in a country store on the outskirts of Ruston

Tabasco

Edmund McIlhenny and the birth of a Louisiana pepper sauce