Tiffany Luhnow is a polite, soft-spoken woman who exudes kindness and good will. Yet, people frequently pick a fight with her. “They see me using an egg wash on the edges of my cinnamon rolls and they get very upset,” says Luhnow. “They think it’s butter and they insist I should be spreading more butter everywhere, all over the cinnamon rolls. They become very adamant about it,” she laughs.
Marking a major expansion of its acclaimed garden-based education program, The New York Botanical Garden (NYBG) has opened a new $28 million Edible Academy. The indoor-outdoor campus, designed by the distinguished architecture firm Cooper Robertson, is at the cutting-edge of sustainable technology and will allow NYBG’s edible gardening program for children, families, teachers, and the general public to double its capacity to 100,000 people annually and operate year-round.
Ever wondered what makes a perfect gumbo, crawfish etouffee or praline? Is the secret in the roux, sauce or seasoning? Find out by signing up for a cooking class in New Orleans, a Louisiana city with 300 years of culinary history.Established in 1980, the New Orleans School of Cooking promises fun, food and folklore. Classes are held in an 1800s renovated molasses warehouse in the French Quarter, where Cajun and Creole experts teach the basics of New Orleans cooking, blended with history and tall tales.
It took about 24 hours. By that time, I was hopelessly, helplessly in love. Luckily my husband felt the same way. We swooned at every sultry bite of andouille sausage in our freshly prepared jambalaya. “I could eat this every week,” I said. He nodded in agreement, mouth too full to speak. My love affair with New Orleans, Louisiana, was not unexpected. The cuisine has been my undisputed favorite for decades. You’d think with such high expectations, New Orleans would disappoint, but instead, the grand dame of a city surpassed them all.
