by Hannah Wilson, intern The welcoming entrance at Twine stocked with some local pantry items. Twine ’s quality is evident the mom...

by Aimee Tortorich I don’t know about you, but I get tired of seeing the same salad creations. I wanted to put a nice spin on a salad tha...

by Jay Ducote Shrimp and grits is a quintessential southern dish, so much so that it's hard to avoid it when dining around the Gulf or...

by Aimee Tortorich After an epic road trip to New York cooking at the James Beard House & Chefs and Champagne and eating at some of ...

by Chef Aimee Tortorich Summertime in the South is the perfect time for outdoor celebrations, and what better way to celebrate than to in...

by Sydney Blanchard & Blair Loup I'm a Baton Rouge native, and if there's one thing I can say about this city, it's that i...

by Chuck P A couple of months ago Jay and I had the pleasure of taking a culinary tour of Lafayette and visiting a few places neither on...

by Sydney Blanchard Each month, our Uprooted series will highlight local chefs, restaurants, organizations, and farmers who are spearhea...

by Blair Loup At the end of last year, Jay and I teamed up and narrowed down a list of the 10 best bites of food Jay had that year . In 20...

by Sydney Blanchard Since I began as an intern with Bite and Booze nearly a year ago, I have heard whispers of Lucky Palace in Shreveport,...