Our favorite question to ask folks at this time of year how they'd finish the sentence, "It's not Thanksgiving without..."
Wolf Blitzer, Candy Crowley, John King and Soledad O'Brien share the dishes that make their holidays shine bright.
Politics begin at home and James Carville, John King and Soledad O'Brien had to learn a thing or two about domestic diplomacy, growing up in massive families. Here's the scoop on how CNN's Political Team got their grub on growing up.
Ever wonder how politicos feed themselves out on the campaign trail? CNN Political Team members Wolf Blitzer, John King, Candy Crowley, James Carville and Mary Matalin dish on presidential candidates' food habits from Howard Dean's ice cream pie obsession to Bill Clinton's icky coffee mishap.
New Orleans residents, and the millions of people who pour into the city each year for Mardi Gras, Saints games and the New Orleans Jazz and Heritage Festival (a.k.a. "Jazz Fest") know that the city is fueled by a fierce passion for life, art, music and perhaps most of all - its food. In the face of almost unimaginable tragedy, the city's signature cuisine sustained the bodies, spirits and souls of its people and inspired them to fight ever-mounting odds to keep the culture they love alive for future generations.
Eatocracy gathered together some of Louisiana most vibrant, vocal and knowledgeable residents, fed them a multi-course meal crafted by celebrated chef John Besh, and asked them what they think makes New Orleans cuisine such a vital part of the culture.
And when people like CNN's James Carville and Mary Matalin, chef and civil rights activist Leah Chase, Mad Men star Bryan Batt, food scholar Poppy Tooker, Treme writer Lolis Eric Elie, CNN Hero Derick Tabb and fisherman Lance Nacio sit together at a table, they're going to talk with their mouths and their hearts full.
Watch the video and share your fondest New Orleans memories and your favorite restaurant tips in the comments below.
You know you're at a table full of New Orleanians when there's a 20-minute conversation about gumbo.
How dark should the roux be? Do you use file? Can you put meat in a seafood gumbo? (Scandal! John Besh went back and put okra and andouille into James Carville's mother's seafood gumbo recipe because he thought it was too thin! Mary Matalin applauded that move.) Is is really gumbo if there's no okra? Why does any of this matter?
Eatocracy has been in New Orleans this week getting ready for the second edition of our Secret Supper, and it's finally dinner time in the Big Easy.
Democratic strategist and Louisiana native James Carville, along with his wife, Republican strategist and CNN political contributor Mary Matalin, have graciously welcomed us into their New Orleans home for this evening's soiree.
But tonight, it's more than just eating. Just as we have been all week, guests will be discussing the taste that defines the city - from oysters Rockefeller to your mother's gumbo - and how that taste helped a city cope in the aftermath of two disasters.
We’ve got a great line-up of guests including the “Queen of Creole Cuisine” Leah Chase, Bryan Batt of "Mad Men," local radio host and culinary activist Poppy Tooker, Captain Lance Nacio of Anna Marie Seafood, CNN Hero Derrick Tabb and many more.
Y'all wanted to see the Cooking with Carville show? You got it.
Anything can happen in the Big Easy. See what happens when a celebrity chef and a political consultant come together over a big pot of mama's gumbo.
Laissez les bons temps rouler! Eatocracy is in New Orleans this week getting ready for the second edition of our Secret Supper. We'll be delving into the people, purveyors and places that make this such a significant food town, and hope you'll join in with your questions, memories, restaurant suggestions and general bonhomie.
Who better to kick off a conversation about New Orleans food than CNN's very own ragin' Cajun James Carville? The Democratic strategist and Louisiana native shares a home in New Orleans with his wife, Republican strategist and CNN political contributor Mary Matalin and has one heck of an eating life. We spoke with him last autumn (when his favorite seasonal sno-ball stand was open) about roux, restaurants, the importance of oyster provenance and the very best bite he's ever put in his mouth.
Eatocracy: As soon as people within CNN found out that we were launching a food blog, everyone came to me asking, “Have you spoken with James Carville yet?” You have a reputation for knowing what’s good.
James Carville: As a matter of fact I just left one of three Zagat 29-rated restaurants in the country – or so I’m told. [Editor's note - it has lowered from this rating in the 2007-2008 guide.] It’s the Hansen’s Sno-Bliz stand. I think that the French Laundry and some place in Chicago are the only other ones that have a 29. It was a satsuma sno-ball – my favorite flavor. It’s a Louisiana citrus that’s like a clementine.
E:: I hear a lot about the sno-ball stands in New Orleans. Why is that?
J.C.: The snow – that’s part of our culture. It gets a mite toasty down here sometimes in the summertime and we like to get a sno-ball.