Oyster Po’ Boys

By Marilyn Hunter
For The Family Table, a blog for busy families

I was always told the best way to describe the difference between Creole and Cajun cooking is city food vs. country food. Some people say a Creole feeds one family with three chickens but a Cajun can feed three families with one chicken.

One thing’s for sure, the classic po’ boy, which began as a 5-cent lunch for poor boys, crosses all boundaries. Po' boys can be found on the menus of greasy spoons deep in the bayou to white-tablecloth restaurants in the heart of New Orleans. It’s delicious and very easy to make.

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Miso Salmon—an Easy Weekday Meal

By David Hu
A new video for Video Friday

I love Japanese food. It can be delicate or hearty, intricate or plain, sophisticated or everyday. Often people think Japanese food is hard to make. In fact, many popular Japanese dishes are fairly easy for the home cook. Teriyaki, tonkatsu and tempura all come to mind.

But for one of the easiest Japanese dishes, try miso-glazed salmon. This is a great weekday meal: only six ingredients, prep time of about 5 minutes, very little clean up, and healthy, to boot!

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