Culinary: Dishes

Griener, Maria. “Creole Cream Cheese: A New Orleans Tradition That Refuses to Die.” Louisiana Cookin’ 4, no. 6 (n.d.): 13.

Nobles, Cynthia. “Creole Cream Cheese.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 164–178. Jackson, MS: Univ. Press of Mississippi, 2009.

Tucker, Susan, and Karen Leathem. “Creole Tomato Salad.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 153–163. Jackson, MS: Univ. Press of Mississippi, 2009.

Tucker, Susan. “Daube Glacée.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 73–86. Jackson, MS: Univ. Press of Mississippi, 2009.

Mizell-Nelson, Michael. “French Bread.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 38–53. Jackson, MS: Univ. Press of Mississippi, 2009.

Baker, Sue. “Grillades, Grits and Gusto!” The Times-Picayune. New Orleans, LA, February 28, 1960.

Curry, Dale. “Carnival’s Dish.” New Orleans Magazine, January 2005. http://www.myneworleans.com/New-Orleans-Magazine/January-2005/Carnivals-Dish/.

“Grits–Grits–.” Times-Picayune. New Orleans, LA, January 17, 1872.

Guillaud, Betty. “Well, Kiss My Grits.” The Times Picayune / The States-Item. New Orleans, LA, June 24, 1985, sec. Columnists.

Leyten, Daniel. “New Orleans Cuisine – Grillades and Grits.” New Orleans Cuisine, May 13, 2005. http://neworleanscuisine.blogspot.com/2005/05/new-orleans-cuisine-grillades-and.html.

Neal, Bill, and David Perry. Good Old Grits Cookbook. New York: Workman Publishing Company, 1991.

“New Orleans Breakfast – Video Library – The New York Times.” New York Times, n.d. http://video.nytimes.com/video/2007/10/30/dining/1194817102593/new-orleans-breakfast.html.

Harris, Jessica. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. New York: Simon & Schuster, 2003.

Nobles, Cynthia. “Gumbo.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 98–115. Jackson, MS: Univ. Press of Mississippi, 2009.

Streeter, Amy Evans. “The Southern Gumbo Trail | Introduction”, n.d. http://www.southerngumbotrail.com/introduction.shtml.

Bierker, Lina. “The Traveling Food Critic: All Hail New Orleans Oysters!” The Traveling Food Critic, June 4, 2011. http://travelingfoodcritic.blogspot.com/2011/06/all-hail-new-orleans-oysters.html.

Bryant, Karen. “Building Better Bivalves.” New Orleans City Business (1994 to 2008) 19, no. 34 (February 22, 1999): 19.

City Business Staff Reports. “Acme Oyster House Restores Raw Louisianan Oysters to Its Menu”. Dolan Media, November 10, 2005.

Dorrance, L A. “Oysters Rockefeller.” Ralph Brennan’s New Orleans Seafood Blog, April 29, 2008. http://ralphbrennancookbook.blogspot.com/2008/04/oysters-rockefeller.html.

“Drago’s: Loyal to Louisiana Oysters, Croatian Tradition : Louisiana Seafood News.” Louisiana Food News, July 28, 2010. http://www.louisianaseafoodnews.com/2010/07/28/drago%E2%80%99s-loyal-to-louisiana-oysters-croatian-tradition/.

Fitzmorris, Tom. “Raw, Grilled, Fried or Broiled–now Is the Time to Enjoy Oysters.” New Orleans City Business (1994 to 2008) 18, no. 28 (January 12, 1998): 27.

Harris, Jessica. “Oysters.” Louisiana Cultural Vistas 21, no. 4 (Fall 2010): 48–49, Http://www.nxtbook.com/nxtbooks/leh/lcv-winter10/#/70.

“Household Hints. The Esthetics of Luncheon.” The Daily Picayune. New Orleans, LA, April 8, 1888.

“Indian Corn. Efforts Will Be Made to Feed Europe With It. An a Maize-ing Banquet.” The Daily Picayune. New Orleans, LA, May 5, 1893.

Inskeep, Steve. “FDA Bows To Pressure From Fans Of Raw Oysters.” Morning Edition, November 17, 2009.

jdarfus. Acme Chargrilled Oysters by Brewshow, 2010. http://www.youtube.com/watch?v=HAlxsS2ID1Y&feature=youtube_gdata_player.

Khatchadourian, Raffi. “Afloat.” New Yorker, August 9, 2010.

Marcus, Francis Frank. “Travel Advisory; Oysters Now an Option At New Orleans Airport.” New York Times. New York, August 19, 2001.

Morthland, J. “Oysters Au Naturel.” Travel Holiday 174, no. 10 (November 1991): 40.

Nobles, Cynthia, and Susan Tucker. “Oysters Rockefeller.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, 62–71. Jackson, MS: Univ. Press of Mississippi, 2009.

“Oysters No Longer Prohibited in Months Without an ‘R’.” New Orleans Clarion Herald. New Orleans, LA, April 20, 2005.

Perlow, Jason. “Drago’s (Metairie) – eG Forums.” Egullet.org, May 29, 2005. http://forums.egullet.org/index.php?/topic/68274-dragos-metairie/.

Rolek, Barbara. “Charbroiled Oysters Recipe – Recipe for Charbroiled Oysters.” About.com, n.d. http://easteuropeanfood.about.com/od/appetizersbeverages/r/charbroiledoysters.htm.

Schneirder, Frank. “New Orleans Is a Town for the Serious Slurper.” The Times-Picayune. New Orleans, LA, August 14, 1988.

Stott, Rebecca. Oyster. London: Reaktion, 2004.

“Taste As To Oysters. Ways In Which Bivalves Are Abused by Consumers.” Times-Picayune. New Orleans, LA, January 10, 1904.

Weisbecker, Andy. “Oysters, a Simple Food with a Complicated History.” Food Safety News, February 4, 2010. http://www.foodsafetynews.com/2010/02/oysters-a-simple-food-with-a-complicated-history/.

“Beans And Rice.” Times-Picayune. New Orleans, LA, June 25, 1911.

Bourg, Gene. “The African Ingredient – New Orleans’ Delicious Cuisine Owes as Much to Places Now Known as Gambia and Cameroon as It Does to France and Spain.” The Times-Picayune. New Orleans, LA, December 24, 1991.

Brown, Alton, and Chris Gyoury. “American Classics III: Creole in a Bowl.” Good Eats. Food Network, November 17, 2008.

“Good Work Done By Lunch Guild Red Bean and Rice Favorite Dish of the School Children.” The Times-Picayune. New Orleans, LA, February 15, 1920.

Harris, Jessica. “‘You Know It’s Monday in New Orleans’ Red Beans.” Louisiana Cultural Vistas 21, no. 1 (Spring 2010): 40–41, Http://www.nxtbook.com/nxtbooks/leh/lcv-spring10/index.php?startid=41.

Jervis, Rick. “New Orleans, Haiti Linked by History and Tragedy.” USA Today. McLean, VA, January 29, 2010, sec. News.

Johnson, Kevin. “Stranded Police Cook up a Feast.” USA Today. McLean, VA, September 14, 2005.

“Kettle Blows Up, Depleting Menu Students Have to Eat Something Else at Lunch; No One Hurt.” The Times-Picayune. New Orleans, LA, September 29, 1932.

“New Orleans Red Beans and Rice – Southern Living.” Southern Living, n.d. http://www.southernliving.com/food/holidays-occasions/red-beans-and-rice-00417000071963/.

Nossiter, Sharon Stallworth, and Karen Leathem. “Red Beans and Rice.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 128–139. Jackson, MS: Univ. Press of Mississippi, 2009.

Roahen, Sara. “Red Beans & Rice.” Wine & Spirits Vol. 25, no. Issue 5 (September 2006): 87.

Liz Scott. “Tempest in a Bean Pot.” New Orleans Magazine, July 1987.

“Advertisement for the Suburban St. Regis Restaurant.” The Times-Picayune. New Orleans, LA, July 14, 1944.

Baily, Frank. “Three Ways to the Heart of a Fried Shrimp Lover.” The Times Picayune. New Orleans, LA, April 20, 1986, sec. Food.

Bourg, Gene. “At No. 3, Popeyes Hot Among Fried-chicken Franchises.” The Times Picayune / The States-Item. New Orleans, LA, August 19, 1986, sec. Columnists.

“Casa Garcia Better Than Ever.” The Times-Picayune. New Orleans, LA, March 20, 1987.

Daley, Bill. “Shrimp 101.” The Morning Call, September 8, 2010. http://articles.mcall.com/2010-09-08/entertainment/mc-shrimp-preparation-090810_1_domestic-shrimp-favorite-seafood-john-besh.

Davis, Frank. “Oven-fried Shrimp.” Wwltv.com, June 22, 2011. http://www.wwltv.com/frank-davis/recipe-archive/seafood/Oven-fried-shrimp-124372334.html.

“Five Renditions of Shrimp Remoulade.” Gambit Best of New Orleans.com, September 20, 2010. http://www.bestofneworleans.com/gambit/five-renditions-of-shrimp-remoulade/Content?oid=1339386.

Guidroz, Myriam. “‘Big Jim’ a Shrimp Expert.” The Times Picayune / The States-Item. New Orleans, LA, October 18, 1984, sec. Culinary Q&A.

Kohler, Frank. “The Skillet Club; Three Ways Given to Prepare Shrimp.” The Times-Picayune. New Orleans, LA, November 2, 1952.

Leyten, Daniel. “New Orleans Cuisine – Shrimp Remoulade Recipe.” New Orleans Cuisine, June 12, 2005. http://neworleanscuisine.blogspot.com/2005/06/new-orleans-cuisine-shrimp-remoulade.html.

Mayhew, Catherine. “Shrimp Remoulade with Fried Green Tomatoes | the South in My Mouth.” The South in My Mouth, July 18, 2011. http://thesouthinmymouth.wordpress.com/2011/07/18/shrimp-remoulade-with-fried-green-tomatoes/.

Nossiter, Sharon Stallworth. “Shrimp Remoulade.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 54–61. Jackson, MS: Univ. Press of Mississippi, 2009.

Rush, Colleen. “Remoulade.” NewOrleans.com, February 21, 2011. http://dining.neworleans.com/2011/02/remoulade/.

Schneider, Frank. “Frank Schneider’s Second Cup.” The Times Picayune. New Orleans, LA, April 23, 1980.

Sherman, Amy. “Cooking with Amy: A Food Blog: Louisiana Gulf Shrimp.” Blog. Cooking with Amy Food Blog: Read It and Eat, June 23, 2011. http://cookingwithamy.blogspot.com/2011/06/louisiana-gulf-shrimp.html.

Shrimp Diablo. Spice and Fire, 2010. http://www.youtube.com/watch?v=AK5nUFCYTRQ&feature=youtube_gdata_player.

“Shrimp Diablo.” Mr. Food, n.d. http://www.mrfood.com/Shellfish/Shrimp-Diablo-at-Mr-Food#.

“Shrimp Remoulade and Fried Tomato Cup.” Nation’s Restaurant News Vol. 33, no. Issue 38 (November 29, 1999): 40.

Tucker, Susan, and Sara Roahen. “Mirliton and Shrimp.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 140–152. Jackson, MS: Univ. Press of Mississippi, 2009.

Livingston, Patricia. “Trout Amandine.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 116–127. Jackson, MS: Univ. Press of Mississippi, 2009.

Nossiter, Sharon Stallworth. “Turtle Soup.” In New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, edited by Susan Tucker, 87–97. Jackson, MS: Univ. Press of Mississippi, 2009.