Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s the 2017 easier-to-follow version: Roast Turkey With Truffles. Dinde Truffle Rotie. 1 Fine Young Hen Turkey. 1 Pound of Lean Ham, Cut into Dice. 2 Pounds of Truffles. 1/4 Nutmeg. 1/4 of a Teaspoonful of Pepper. 1 Bay Leaf, Minced Fine. 1. Clean… Read More

Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Stuffed Tomatoes. Tomates Farcies. 6 Tomatoes. 1 Tablespoonful of Butter. 1 Cup of Wet Bread, Squeezed Thoroughly. Salt, Pepper and Cayenne to Taste. 1 Clove of Garlic (if desired.) 1 Onion. 1/4 Inch of Ham. 1. Wash the tomatoes, selecting… Read More

Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Pineapple Fritters. Beignets d’Ananas. ½ a Pineapple. Fritter Batter. ½ Cup of Sugar. 1 Gill White Wine. 1. Slice the pineapple, and cut the slices in halves. 2. Sprinkle with sugar and White Wine, and let them soak for an… Read More

Just in case you’re still looking for that perfect dish for your Thanksgiving table…this week, I’m going to be posting some of my favorite turn-of-the-century recipes from New Orleans! First up, your appetizer–Cream of Asparagus Soup. Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Cream of Asparagus Soup…. Read More

I’m Ana Brazil, author of Fanny Newcomb and the Irish Channel Ripper. How to introduce myself? Let me just say that I’m curious about many, many things. First of all, I’m fascinated by the exploits of bold and audacious women, especially the women who followed their strong hearts to challenge and improve American society during… Read More