Red Dot Shrimp by Ryan Andre

Words: Ryan Andre Photos: Randy Schmidt Hot sauce is Louisiana’s condiment. From eggs at breakfast to po’ boys at lunch to gumbo at dinner, it’s hot sauce all day. Many people are loyal to just one brand of hot sauce, with Tabasco loyalists side-eyeing the Crystal fans while Louisiana Hot Sauce partisans throw shade at … Continue reading “Red Dot Shrimp by Ryan Andre”

Ginger Pork Belly by Ryan Andre

Words: Ryan Andre´ Photos: Randy Schmidt Pork belly can be found on restaurant menus across the South, but often restaurants don’t do it well. Sometimes, you get overcooked pork belly that’s too hard and crunchy. Other times, the pork belly is served under-cooked, still fatty and chewy, the natural fats un-rendered because of poor technique. … Continue reading “Ginger Pork Belly by Ryan Andre”