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Julie Kay has written for The Advocate since 1989, primarily in the areas of Food and Religion. She has 30 years of slow cooking experience and has written the column, "What a Crock!" for the past 11 years. The column seeks to address the needs of busy families with easy recipes for the slow cooker. She is also the author of "Slow Cookin' in the Fast Lane." A native of Jacksonville, Fla., Kay has lived in Baton Rouge since 1974.
Okra is a great vegetable to think about for the slow cooker. Aside from the traditional smothered okra and tomatoes, you can add other veggies to the mix and have a completely new taste.
A meatball po-boy may be just the thing to start off your Halloween or fall festival activities. It’s easy to do in the slow cooker and frees you up to do other things for your evening of fun.
This Steak Roll is one of those entrees you can dress up to look like it came from a gourmet magazine.
I like to sample local foods when I travel. On a trip to the Florida Keys last year, I tasted several versions of Key lime pie, Floribbean-style fish dishes, conch fritters and crab cakes.
