Of course, seafood is king in South Louisiana. Locals love gathering around a boiler while waiting to enjoy some fresh crawfish, shrimp and crabs.
It’s the most anticipated day of the week. Taco Tuesday is here but you’re not in the mood for just any ol’taco. In fact, you’re eager to sink your teeth into something unique…perhaps, not at a classic Mexican restaurant at all. Check out our picks for out-of-the-box, crazy good tacos sure t…
“An apple a day will keep the doctor away.” We have all heard the saying, but do you know what it means? Apples were once prescribed to patients to treat depression, digestion, inflammation, and even as a beauty therapy. Today, we know that apples are full of nutrients with wonderful health …
What’s a better food item to order for a quick lunch meal than a panini — the (usually) toasted sandwich with Italian bread.
Next Wednesday (Aug. 21), several of the Houma-Thibodaux area’s finest restaurants will serve some of their best dishes at the Louisiana Restaurant Association (LRA) Bayou Chapter’s 7th Annual Bayou Culinary Showcase at Cypress Columns, 157 Tourist Drive in Gray.
With the first day of summer being last Friday, the days are longer and we spend more time outside. Summer often includes lots of celebrations featuring cookouts and barbecues. The National Fire Protection Association (NFPA) reminds everyone to follow some basic precautions for safely grilli…
The popular restaurant chain MOOYAH Burgers, Fries & Shakes has made its way to the Bayou Region.
Located at 1129 Audubon Ave., Thibodaux — right down the road from Nicholls State University — Geaux Fish has been a local favorite since it was established. Many from Nicholls and the entire Thibodaux community regularly attend this establishment for its delicious and unique sushi, appetite…
Over the past decade or so, the popularity of down-the-line restaurants has grown tremendously along with America’s wants of a quick, customizable food experience. From sandwiches to burritos to poke bowls, these food establishments leave the dining experience up to the creativity of its patrons.
The Louisiana Restaurant Association (LRA) awarded Lynn Henry, longtime waitress at Houma’s Ground Pat’i, with the Legends Award during the LRA Bayou Chapter’s meeting at Cinclare restaurant on Jan. 8.
It’s difficult to not order your favorite dish at your go-to local restaurant. The fear of wasting well-earned dollars on subpar food terrifies restaurant-goers. Nonetheless, I chose to stray from my normalcy last Friday afternoon when I visited Athenos Greek & Lebanese Café (6285 W Park…
A project by the LSU AgCenter and the Louisiana Sea Grant is helping seafood buyers and sellers create a market for a superior product. The Louisiana Limited Wild Plate Frozen shrimp program is informing buyers about the food preservation technology.
La Casa Del Sol has continued to provide the finest Mexican cuisine and serve, entertain and cater to their customers in Houma and Thibodaux while also receiving multiple awards since opening its doors in 1976.
Pho, a Vietnamese noodle soup, started as a street dish in early 20th century Vietnam. Its popularity spread worldwide after South Vietnamese refugees brought their food and culture with them across the globe after the fall of Saigon in 1975. To get my fill of the well-revered dish, I go to …
It’s the middle of summer, and even though temperatures are peaking in the 90-degree range, we still enjoy being outdoors. Whether you are packing a picnic lunch to travel to the ballpark or playground, or planning for that Fourth of July cookout, here are a few food safety guidelines from t…
Onion rings are always a valid reason for choosing a place to eat in Bayou Country. The golden fried appetizer of choice for many had even greater significance on June 22, National Onion Rings Day.
Since 2008, locally-owned Bourgeois Smokehouse & Specialty Meat has been supplying quality meats and services to people and businesses in the community.
Nicholls culinary professor Chef Nathan Richard taught his Advanced Garde Manger class how to cook using alligator during a class on Tuesday, March 20. Advanced Garde Manger is an in-depth look at the principles of cold and smoked meats, utilizing cuts of meat from products and animals that …
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