New Orleans chefs forced to get creative as Gulf seafood supply dwindles in wake of oil spill

Brett Anderson
The Times-Picayune
June 13, 2010

There may be no better example of how severely the Gulf of Mexico oil spill is threatening the craft of New Orleans cooking than the fact that the standard bearer of French-Creole cuisine has considered substituting the organ of a farm animal for the meat of a mollusk...

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'Farmers Market Desserts’ lets fruit, not sugar, be the star

BY Bonnie Azab Powell
Grist Magazine
May 28, 2010

Summer fruits from the farmers market are the supermodels of the produce world. Just like Heidi Klum doesn't need makeup to be beautiful, a super-fresh White Lady peach or Seascape strawberry doesn't need extra sweetening or seasoning to shine. But given the right recipe—one designed expressly for fruit and vegetables at their peak ripeness and flavor, not for their wooden supermarket facsimiles—they can really wow your tastebuds...

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