The 43rd Annual Parks Cracklin Cook-Off fires up tonight at 6 pm. Live music, hot gratons, and the first ever beer drinking contest are some of the attractions to this years cook-off. The Parks ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW ORLEANS (WGNO) – After the bacon. Before ...

These crispy, crunchy pork products are staples of Southern snacking. Pork is a big part of Southern culture. It’s our go-to for a backyard barbecue and the main event at football tailgates. Ribs, ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. RIVER RIDGE, LA (WGNO) – After the bacon.

There is a little bit of everything in store for you at the ninth-annual Cracklin Cook-Off and Car Show. The one-day event is scheduled for April 10 at the Cut Off Youth Center, 205 W. 79th St. The ...

Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal ...

1) Chop the hard boil eggs and add them to a large bowl. 2) Chop the baked potatoes into bite size pieces and add them to the bowl with the egg and chopped celery. 3) In a separate bowl, add the ...

NEW ORLEANS (WVUE) - Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayous to New Orleans, found ...

** at the restaurant we make shrimp puffs to serve with our fish and chips. I recommend serving it with store cut or fresh cut fries. In a bowl, whisk together the flour, baking powder, salt, cayenne ...

From The Glory of Southern Cooking by James Villas, John Wiley and Sons Inc. For ages, fans (bluebloods and commoners alike) have been going to Harold’s Barbecue in Atlanta as much for the cracklin’ ...

It’s a food item you see throughout south Louisiana. Locals refer to them as cracklin. They’re fried and seasoned and made from the fatty layer of tissue that rests under a pig’s skin. On April 12, ...