re: Cajun And Creole Recipes For Y’all From Food and Wine Magazine

I agree. However, Most ethnic food I cook is because I have had other things and liked the style of cooking. Usually I can look at a recipe and tell how close it will come to the actual style of cooking it says it mimics, if I know that cuisine. At times I know for a fact it is not the cuisine, but I cook it because the recipe sounds like it would produce a flavor profile I would like.

An example would be capers. I don't care what cuisine they say the dish is. If it contains capers, I will take a serious look because I like that flavor a lot.

I understand I cook lots of stuff others do not see as appealing. If that is the case, you can be certain I cooked it because the recipe appealed to me, or was one I modified to appeal to my tastes.

I am certain this is the same with most folks.