Bruce Jones knew how to do two things as well as anyone has ever done them: fry donuts and train animals to act like people.
What If I Told You There Were Two Herby-K’s?
As unlikely as it seems that two unrelated restaurants with nearly identical names and business models would operate for the better part of a century in neighboring Louisiana cities, that seems to have been the case.
The Queen of Honeybun Cake
Nicholas Maywether owns Daliscious Bakery, a small, home-based business that creates some of the best Southern cakes and desserts we’ve ever tasted.
Goodbye, Rattlesnake Gumbo
Chef Jon Ortiz has shaken things up at Noble Savage Tavern in downtown Shreveport.
Tamales and Gumbo
For one of our favorite Stuffed & Busted stories ever, we sat in with a multiracial family as they forged a new Christmas tradition: tamales and gumbo.
The Toulouse-Lautrec of Line Avenue
If you have ever dined in an upscale restaurant on Line Avenue in Shreveport, chances are good that you’re familiar with the paintings of Henry Goodrich.
The One True Eggnog Daiquiri
The eggnog daiquiri perfectly embodies the dysfunctional charm of Shreveport.
The Donkey Goes Out On the Ice
Chef Dietmar Molitor may be the most infamous chef in Shreveport history.
Woman’s Work
Every year since 1956, Shreveport’s St. George Greek Orthodox Church has held a Greek pastry sale. The women responsible for this sale are among the great, unsung heroes of local food.
Good Junk
The kind of Southern cooking that I recognize as true is the kind that sought to minimize labor and maximize flavor—more bang for the buck. Some folks call it “junk food.”