Page 2 - Robert Peyton News Today

There was a time when I would buy new or used cookbooks frequently. Between that and the fact that publishers sometimes send me cookbooks unsolicited, I have

I cook a lot, and I take it seriously. I give Alice Waters a lot of grief because she insists on eating only the freshest, seasonal ingredients, but she’s not

My New Orleans 05/11/2021   Pamela Ann Marquis, fierce and loving mother, adventurous and playful Gigi, hilarious and devoted friend, and versatile Jill of all trades, died suddenly May 4, 2021, in New Orleans. She was 68. She was born on Sept. 3, 1952, in Evanston, Ill., to Robert and Dorothy Marquis. Her life took her from Milwaukee to Griffin, Ga., where she was a spirited high school cheerleader (although she probably would’ve rather played quarterback) and then on to St. Augustine, Fla....

My New Orleans 05/05/2021   Pamela Marquis, a longtime contributor to various titles at Renaissance Publishing, died unexpectedly on May 4. A devoted gardener, Marquis’ gardening column and other contributions to New Orleans Homes kept readers in the know not only with trends and tips, but also the expertise, advice and news of and about respected New Orleans and Louisiana leaders in gardening, landscape design, botany and agriculture. Also a regular contributor to Biz New Orleans Magazine...

My New Orleans   Chef Gerard Maras posted a quote from Alton Brown on Facebook recently: “Very good cooks who are employed as ‘chefs’ rarely refer to themselves as ‘chefs.’ The refer to themselves as ‘cooks.’” It made me think about the definition of a “chef,” and how that definition has changed over the last few decades. When I was a younger man, my then-wife and I had dinner for my birthday at a restaurant called Chanterelle in New York. When someone came to ask whether w...

My New Orleans 04/23/2021 NEW ORLEANS (press release) – The New Orleans Wine & Food Experience (NOWFE) kicks off its annual event with the Ella Brennan “Stand Up for Your Hometown” Awards gala dinners on Tuesday, June 8. The dinners will take place concurrently at three locations— Galerie de Galatoire, Rib Room, and Broussard’s. Traditionally given to one individual each year that has made a lifetime commitment to the hospitality industry, the board of directors of NOWFE decided this ...

7:53 p.m. Eastern JOY REID: You know, Jeh Johnson, you would know better than I, because you know President Obama better than I do — far better. You know, he did run on this idea that, you know — of opposition to Iraq war made him rise in politics, and idea that Afghanistan could go on forever. We can’t stay anywhere forever especially when we’ve got home security threats in terms of violent white nationalism that’s threatening our Capitol, when we’ve got our own former President in...

My New Orleans   I received an email recently from Wetlands Sake, reminding me that there is a sake brewery in New Orleans. Moreover, they’re using a short grain rice developed by the LSU Agriculture Center that is being grown just for them. The brewery comes from the minds of two New Orleans-natives: Nan Wallis and Lindsey Brower. I don’t know what I expected when I first tasted the sparkling blood orange sake that Wetlands is canning in-house, but I liked it and I say that as a person w...

Support OneGreenPlanet Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us! Support Us In a refreshingly heartwarming story earlier this month, the world’s oldest known wild bird has hatched yet another chick. Wisdom the Laysan Albatross is believed to be at least seventy years old, and is nesting in the Midway Atoll national wildlife refuge, a small island in the North Pacific. Wisdom is believed to have hatched the chi...

My New Orleans   Not long ago I bought my son a chef’s knife. He’s 19 and attending college virtually, but he’s going to be there in-person before long and he’s expressed an interest in cooking. Recently he asked whether we could get together and make a dish called confit biyaldi – it’s the variation on ratatouille that was featured in the movie of the same name. I did a deep dive on ratatouille about five years ago, and I cooked multiple versions of the dish, including the rat’s...