When it comes to glass, the most important “R” in the recycling world may be reUSE. According to the Glass Packaging Institute, glass is 100% recyclable and can be recycled endlessly, but despite its recyclability, many municipalities have stopped accepting glass in curbside bins. Sorting issues, weight and potential injury to workers are among the reasons...
Preheat your oven! You’re going to want to make this beautiful, buttery cake. Two extracts – Pure Almond and Pure Vanilla – help point all that buttery almond flavor in the right direction. We also love the ease of this cake. It comes together in a food processor making for foolproof mixing and quick cleanup....
Lili Courtney is a mainstay in the Teaching Kitchen. She’s taught countless classes including the ever-popular Sheet Pan Suppers. This recipe is a show-stopping sheet pan supper. Big, big flavors from tarragon, mustard and Champagne Pear White Balsamic Vinegar. We love this quick cooking sheet pan that boasts long-cooked flavors.
Enjoying a late-summer bounty of eggplant? (Some might call it eggplant fatigue.) Put those aubergines to good use alongside summer squash in this gorgeous, cheesy lasagna. If you have time, bake it, refrigerate it and reheat the next day. When you do, it slices beautifully. This recipe was featured in the August 2017 In Register...
Farm-fresh produce, Gulf seafood, cool cocktails plus the brightest culinary minds in Baton Rouge. That’s the formula that went into making the first annual Guts & Glory Popup Dinner a delicious success. All for a good cause–100% of the proceeds went to the Crohn’s & Colitis Foundation LA/MS. Store owner Anne is acting president and the...
This dish scores big points for flavor, ease and show stopping good looks. Sweet shrimp play alongside the smoky andouille and umami-rich mushrooms. Make the polenta the day before and give them a quick dredge and sear to serve as the base for the rich topping. Thanks to In Register for featuring this dish in their May...
We had a great time putting this recipe together for In Register Magazine. Make the most of Louisiana strawberry season with this delicious combo of flavors. We love the marriage of dark chocolate, creamy vanilla custard and sweet, syrupy berries.
We love this soup for so many reasons: it’s comforting, customizable and quick! Shallot Extra Virgin Olive combines with Island Coconut Blend and Thai Red Curry Powder for rich, aromatic flavors. The Smoked Sweet Paprika does its job delivering a hint of smokiness without overpowering the soup. Ready in under an hour and oh, so satisfying.
Pad Thai is a stir fry that comes together in less than 30 minutes. It requires little more than pantry staples – including our Schichimi Togarashi and Roasted Chile Avocado Oil. Plus, it’s a great dish for sweeping the fridge. Add in bits of veggies, leftover chicken or frozen shrimp, and you’ve got a delicious...
If Taco Tuesday is a mainstay in your week, then consider adding in Thai Thursday with these flavor-filled wraps. Keep your pantry stocked with a few Asian condiments – including our Key Lime Avocado Oil and White Balsamic Vinegar – and you’ll be all set. Make a big batch of the meat filling and freeze...