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.

Click to read more ...

Try this Hot and Hearty Sandwich for Dinner

Enter to win a collection of food items from France, selected by Sandy, along with Around my French Table cookbook by Dorie Greenspan. To enter the sweepstakes, go to http://bit.ly/YGrDyy. Follow Sandy in France on Twitter to keep updated on new goodies for the prize package.

By David Hu
A new video for Video Friday

Much as I try to cook dinner most weekday evenings, sometimes I’m too tired or there’s not quite enough time. In these instances, sandwiches tend to be one of my go-to meals: quick and usually made with pantry-stocked ingredients.

I try to make a hot sandwich because it seems a little more dinner-like and more satisfying. Today’s video recipe is a take on the classic French Croque Monsieur. Some Croque Monsieurs require broilers but this one’s made easily on stovetop. From start to finish you’ll be eating in under 10 minutes. It goes great with a green salad.

Click to read more ...