Judy Walker, The Times-Picayune
About Me:
Food editor of the Times-Picayune. Writes weekly cover stories and Exchange Alley, reader-interactive column. Edits all other copy for the Food page. Co-editor of "Cooking Up a Storm: Recipes Lost & Found from The Times-Picayune," published 2008 by Chronicle Books and nominated for a James Beard Award. Author and co-author with Kim MacEachern of five Southwestern cookbooks; former food editor and 21-year-employee of the Arizona Republic. "Cooking 101" and "Cooking 201" series archived at www.azcentral.com. Member of the Arizona Culinary Hall of Fame. Feature writer at The Tulsa World. Secretary of the Association of Food Journalists. Zip Code: 70125
Blog: www.nola.com/food
Tweet: twitter.com/judywalkerTP/
All Activity by Judy Walker, The Times-Picayune RSS
Pan chicken with jasmine rice is what's for dinner tonight
Posted on New Orleans Food and Recipe News on May 17, 2012, 1:01PM
Food editor Judy Walker's daily suggestion for what to cook for dinner Full story »
Chicken scallops with lemon thyme is what's for dinner tonight
Posted on New Orleans Food and Recipe News on May 15, 2012, 1:12PM
Daily menu suggestions from our recipe archives Full story »
In Judy's Kitchen: Roasting vegetables for side dishes, salads and more
Posted on New Orleans Food and Recipe News on May 15, 2012, 10:17AM
Favorite vegetables to roast are brussels sprouts, mushrooms, bell peppers, onions as well as broccoli and cauliflower florets, winter squashes, carrots and potatoes Full story »
Chicken recipes are theme for this week's dinner menu
Posted on New Orleans Food and Recipe News on May 14, 2012, 1:12PM
Quick chicken and dumplings dish inspired by Rachael Ray techniques Full story »
Prejean's pheasant, quail and andouille gumbo is what's for dinner tonight
Posted on New Orleans Food and Recipe News on May 11, 2012, 1:11PM
Jazz Fest recipes inspired this week's meal-planning suggestions Full story »
Spinach artichoke casserole is what's for dinner tonight
Posted on New Orleans Food and Recipe News on May 10, 2012, 3:48PM
Jazz Fest recipes inspired this week's menu suggestions Full story »
The sturdy baked potato stars on In Judy's Kitchen
Posted on New Orleans Food and Recipe News on May 10, 2012, 9:29AM
Test subject Monteverde survived his steak lesson, and is ready for the sides. Full story »
More on artichoke balls, plus a recipe for redfish on crawfish and corn salad
Posted on New Orleans Food and Recipe News on May 10, 2012, 7:30AM
Restoring the Margaret monument is a project of www.monumentaltask.org Full story »
Favorite blueberry recipes for cake, salads, muffins, sauces and more
Posted on New Orleans Food and Recipe News on May 09, 2012, 11:53PM
Lots of blueberry recipes, right here. Full story »
Grilled Redfish with Crawfish and Corn salad
Posted on New Orleans Food and Recipe News on May 09, 2012, 11:27PM
This healthy and summery recipe was handed out the first fest weekend. It's from chef Steven Marsella of Heritage Grill, the Ralph Brennan restaurant at 111 Veterans Memorial Blvd. in Metairie inside Heritage Plaza. Makes 2 servings Crawfish and Corn Salad 3 tablespoons extra-virgin olive oil 1 ear corn, kernels removed 1 cup fresh peeled cooked Louisiana crawfish... Full story »
Artichoke Balls
Posted on New Orleans Food and Recipe News on May 09, 2012, 11:25PM
A reader from Thibodaux shared her recipe for artichoke balls that do not use raw egg. "I have been making artichoke balls for years by a very old recipe," C.N. writes. "We cook the mixture for 5 minutes before making the balls, then chill before serving." 1 (14-ounce) can water-packed artichoke hearts (not marinated) 1 egg, unbeaten 2... Full story »
Dish similar to Crawfish Monica is what's for dinner tonight
Posted on New Orleans Food and Recipe News on May 09, 2012, 1:52PM
Judy Walker's daily suggestion for what to cook for dinner Full story »
Culinary education scholarships, World Cocktail Day party and more on tap
Posted on New Orleans Food and Recipe News on May 09, 2012, 1:28PM
Sign up now for food events such as the Creole Sweet forum, June 8-9. Full story »
Our favorite blueberry recipes from the files, plus easy tips for berries
Posted on New Orleans Food and Recipe News on May 09, 2012, 12:39PM
For the 2012 blueberry season, we mined our archive for some favorite recipes. But before we get to them, here are the basics of what to do with all your fresh-picked blue treasure. Blueberries couldn't be easier to freeze. Just don't wash them first. Put in freezer bags, freeze, and rinse before you use them. You do not need... Full story »
That used to be the theory. UC Davis Food Safety Lab research in the late '90s showed that wooden cutting boards are more hygenic than plastic.
Posted on Spoon making duo shared Louisiana recipes at New Orleans Jazz Fest on May 08, 2012, 2:51PM
Food fests continue this weekend, and no, they never stop in New Orleans
Posted on New Orleans Food and Recipe News on May 08, 2012, 2:35PM
A new food festival celebrates crawfish boiling, and vegans celebrate at the Healing Center. Full story »
Miss Linda's pork chop sandwich, rosemint tea are what's for dinner tonight
Posted on New Orleans Food and Recipe News on May 08, 2012, 2:15PM
Daily dinner recipe suggestions by food editor Judy Walker Full story »
New Orleans bakeries offer specials to restore a special mother's monument
Posted on New Orleans Food and Recipe News on May 07, 2012, 1:27PM
This week, some local bakeries are helping with an effort to restore a monument to a New Orleans heroine. Full story »
New Orleans Jazz Fest recipes are what's for dinner this week
Posted on New Orleans Food and Recipe News on May 07, 2012, 12:56PM
Judy Walker's daily suggestion on what to cook for dinner Full story »
Alligator is all over the New Orleans Jazz Fest, especially Sunday
Posted on New Orleans Jazz Fest on May 05, 2012, 2:25PM
Four alligator dishes are sold at Jazz Fest, and two dishes will be demonstrated at the Food Heritage Stage on Sunday. Full story »
Try the most popular po-boy at the New Orleans Jazz Fest in a different form
Posted on New Orleans Jazz Fest on May 05, 2012, 12:23PM
The sauce is the secret ingredient in both the salad and the po-boy Full story »
Lessons from the Food Heritage Stage at the New Orleans Jazz Fest
Posted on New Orleans Jazz Fest on May 04, 2012, 5:00PM
Chefs share recipes, techniques, news and passion at Food Heritage Stage Full story »
Notes from the Food Heritage Stage at the New Orleans Jazz Fest
Posted on New Orleans Jazz Fest on May 04, 2012, 9:44AM
Some first-timers will take the stage today at the Food Heritage Stage. Full story »
File grinder at the New Orleans Jazz Fest is one of the last of his kind
Posted on New Orleans Jazz Fest on May 03, 2012, 3:52PM
With a hollow log and a long club made of pecan wood, Lionel Key demonstrates how a Louisiana staple food is made Full story »
Slow-cooked roast in foil is what's for dinner tonight
Posted on New Orleans Food and Recipe News on May 03, 2012, 1:07PM
Judy Walker's daily suggestion for what to cook for dinner Full story »
Vendor boiling 2,000 pounds of crawfish a day at the New Orleans Jazz Fest
Posted on New Orleans Jazz Fest on May 03, 2012, 12:38PM
Gerry 'Smitty' Schmitt is living his Jazz Fest dream in a big tent well away from the crowds. Full story »
Spoon making duo shared Louisiana recipes at New Orleans Jazz Fest
Posted on New Orleans Food and Recipe News on May 03, 2012, 10:39AM
What to cook with wooden spoons? Cheri Fry has lots of suggestions. Full story »
Mom's Grillades and Grits
Posted on New Orleans Food and Recipe News on May 02, 2012, 11:56PM
This is Cheri Fry's mother's recipe for grillades, medallions of braised beef, pork or venison, and the inspiration for Cheri's Debris Grits dish, above. Cheri notes that her dad likes grillades served with warm homemade biscuits and Steen's Cane Syrup. Makes 8 to 10 servings 2-1/2 pounds beef, pork or venison, cut in medallions Salt, black pepper and red... Full story »
Chicken Fricassee
Posted on New Orleans Food and Recipe News on May 02, 2012, 11:54PM
1 large chicken, cut up Salt, pepper and red pepper to taste Flour 1 cup oil 2 large yellow onions, sliced About 1-1/2 cups water Minced parsley and green onions Warm cooked buttered rice Season chicken with salt and peppers. Dredge pieces in flour. In a deep skillet, brown chicken in heated oil over medium-high heat. Remove chicken and... Full story »
Cheri's Debris Grits
Posted on New Orleans Food and Recipe News on May 02, 2012, 11:51PM
Cheri Fry, wife of Spoon Mill wooden spoon maker Chris Fry in Denham Springs, also is a speech pathologist for the Livingston Parish School Board. She makes her debris from leftover pork, roast beef and/or venison in a savory roux-based gravy. Use any combination of meat. Cheri notes that this dish can be served over warm homemade biscuits instead... Full story »
