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Podcast Episode 6: The Dish on New Orleans Food with Poppy Tooker

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Poppy Tooker joins us on Episode 6 of The Fine Cooking Podcast to discuss food influences in New Orleans and her favorite places to eat. We talk about the differences between Creole and Cajun food – and the new twists on making gumbo.

Links From This Episode

What We’re Cooking Now

Diana is working on developing pasta dishes that use less pasta per serving. Here’s one that ran in Fine Cooking that uses 10 oz. of pasta per 4 people (stay tuned for more to come!)

Chris is prepping for St. Patrick’s day with this chocolate-stout cupcake with whisky ganache filling. This is one of Chris’s go-to recipes, but he uses a little hack for filling the cupcakes more easily with ganache: Make the pockets in the batter, then make the ganache, and while it’s still pourable, just pour it into the cupcake centers. It then sets up.

More great recipes using stouts:

Chocolate Stout cake

Stout Chili

Stout Brownie Sundaes

Sarah’s been experimenting with cooking with rabbit, using this recipe for ragu with pappardelle.

Kathy tried spicy red chili ramen at Ivan Ramen Slurp Shop.

New Orleans Food with Poppy Tooker

Poppy talks about Donald Link’s restaurant, Cochon — the first real Cajun restaurant in New Orleans.

Some of Donald Link’s recipes:

Lake Charles Dirty Rice

Smoky Pork Chili with Black-Eyed Peas

Check out his cookbook for more.

Poppy also discusses differences between Creole and Cajun food — Creole food is generally refined and French-influenced, while Cajun food has a more rustic-country feel.

Gumbo is the big crossover food between Creole and Cajun (and Poppy has great versions of both):

Poppy’s Seafood Gumbo

Chicken-Andouille Filé Gumbo

You can get Poppy’s tips for how to make the best gumbo here.

Other favorite New Orleans food and drink:


King Cake

King Cake cocktail

Listen to Poppy’s podcast, Louisiana Eats, for more insight into New Orleans grub.


Leave a Comment


  • user-7013024 | 01/23/2020

    During a recent road trip to NO, we had a wonderful mid-afternoon nosh at Cochon's. The menu changes often and the current one is nothing like the one when we visited. Great wine selection and absolutely wonderful food. Definitely going back the next time we're in town. Don't miss the takeout meat section next door.

  • Armslikelittlechicke | 03/05/2019

    Amazing how the difference between cajun and creole could be defined one way for decades by soooo many of my relatives and then totally different here.

  • Thackerye | 03/03/2019

    Quit saying New Orleeeeens

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