Ham and Cheese

By John Currence | October 27, 2009 | Food

Though a stalwart on every po'boy menu in New Orleans, the ham and cheese is, more often than not, passed over for the flashier fried shrimp or more substantive roast beef. In my estimation the po'boy's roots were probably in ham and cheese, as these items sliced would have been plentiful and easy to assemble during the time of the streetcar operators' strike, when the po'boy first appeared on the sandwich scene.

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By John Currence | September 22, 2009 | Food

Slide on over here, honey...

Honey doesn't usually elicit a second thought, for most, until you run up against the stray jar of amber at a farmer's market or flea market...

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By John Currence | August 31, 2009 | Food

A Good Burn

We cooked burgers over charcoal the other night...

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By John Currence | August 28, 2009 | Food

Philosophically Eating

I like tamales served in a bucket or coffee can...

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By John Currence | August 20, 2009 | Food

Football Blues

I love summer for the bounty it brings, for the tidal wave of tomatoes, okra, squashes, etc. But April 1 to September 1 is a difficult four months for me...

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By John Currence | July 17, 2009 | Food

Get Toasted

John T. Edge shares a culinary secret, saves my life

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By John Currence | July 6, 2009 | Food

Chew on This

Big Bad Chef discovers an unlikely source for perfect jerky

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By John Currence | May 14, 2009 | Food

For the Squeamish

Here's a must try for the squeamish and the adventurous...

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By John Currence | May 4, 2009 | Food

Fried Chicken Update

John Currence, 2009 James Beard Award winner, reports from Prince's Hot Chicken

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By John Currence | March 4, 2009 | Food

Manna

"I generally like to keep my God and my food separate..." –Big Bad Chef

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