I have spent a lot of time there this past month for work. And, as a fellow chowhound, I have found the best places possible. First, don’t hesitate to have lunch at Rays PeGe. This is authentic southern fried heaven. The... (2 replies, last updated by mikey October 19, 2005)

Any word on this place — or on any recommended southern, cajun, or mexican in all of Westchester? (2 replies, last updated by LisaM June 25, 2003)

with culinary themes to various parts of the country. A BBQ trek, a Southern Cuisine expedition, etc. (1 reply, last updated by Chuck June 8, 2002)

's not of the quaint school of Southern restaurant design so favored by so many. Seating is in one of those molded plywood booths. But you can’t beat their fat, local shrimp known as royal reds, sheathed in a thin batter... (1 reply, last updated by John T Edge February 17, 2000)

. If you’re going to order the macky cheese, order it when they’re busy and going through a lot of it. Eric showed up at closing time and it was a clump. The corn bread is closer to real southern style cornbread, no... (9 replies, last updated by ChowFun (derek) March 5, 2006)

Help! My sister & I will be chowing our way through Missouri ( Kansas City to Springfield,) Arkansas (Eureka Springs, Fayetteville,Mountain View,Murfreesboro) and Louisiana (I49 down to New Iberia.) Would greatly appreciate any... (11 replies, last updated by Milt July 13, 2003)

The Louisiana Roadfood Festival is coming up (April 4-5) and they will have some great food and they’ve put out a list of definite vendors. I’m hoping to get a bite of pretty much everything there, but in the event I... (16 replies, last updated by Hungry Celeste March 27, 2009)

I’m interested in upgrading my books on all varieties of Louisiana cookery. So far my collection is pretty pathetic. I have the first two volumes of River Road Recipes (the third, offering reduced fat recipes, doesn’t... (58 replies, last updated by speyerer December 24, 2007)

There is no "authentic Louisiana fare" in the DC area. Georgia Brown’s is more a general Southern restaurant but not one I would ever recommend. Acadian is a a faux-Louisiana; upscale ambiance but not the chef spent all of... (25 replies, last updated by beauxgoris February 6, 2008)

those dishes on his own. I like all of his pasta and especially like the fact that most of it is rooted in a more traditional southern or south louisiana recipe (i.e remoulade, bbq shrimp, etc) All in all you have to try heaven on... (7 replies, last updated by Ian Alexander October 27, 2004)

Except for basmatti, and maybe jasmine, I don’t think of rice having much flavor. Most of the flavor comes from salt and other seasonings that are added to the cooking water. Where have you had flavorful southern rice... (8 replies, last updated by MakingSense November 4, 2007)

To clarify my biases, let me first say that I am from Texas. However, I intend this more as a point of American pride than a south vs. north thing. Now, onto my thesis. American Southern food is the best in the world for two... (251 replies, last updated by Cinnamon June 27, 2009)

There’s a very impressive guide book to southern Louisiana—The Cajun Country Guide by Macon Fry and Julie Posner. It’s not your typical guidebook and it covers a ton of restaurants, butchers, boiling points, as... (2 replies, last updated by Lee June 10, 2004)

yes, that was it delta tamales. with chili on top. never tried it but sure sounded like a delicious southern mexican fusion dish. can you describe the location again? where is it in relation to new orleans or acadiana or new... (8 replies, last updated by FatMamas January 13, 2007)

I had always shunned the Louisiana Fried Chicken place on Broadway just south of Grand in Oakland after the first awful experience (dry, cement-like coating on tasteless chicken and terrible sides). After several others,... (6 replies, last updated by susancinsf August 19, 2006)