Tracy Doucette
School
James Madison University
Expertise
Food Industry Trends, Chef Profiles, Korean Cuisine
- Tracy has written about eating everything from 15-course degustations to gator-on-a-stick.
- She has been a vegetarian, a pescatarian, and a carnivore. She can't make up her mind but loves to cook (and eat) everything except okra and candy corn.
- While working for WhereTraveler New Orleans, she spent a good amount of time writing about the city's amazing food culture and forged relationships with some of the top chefs in the country.
Experience
Tracy began her writing career at a small daily news outlet in central Virginia, where she explored everything from the newest pizza joint in town to the rogue cow blocking traffic in the city square. She made the move to New Orleans after visiting with college friends, and her love of food was amplified in what is arguably one of the best foodie cities in the world. She worked as a research editor and writer for The New Orleans Business Journal before moving to WhereTraveler New Orleans (formerly WHERE Magazine) as a writer and associate editor. She spent a good amount of time writing about the city's amazing food culture and forged relationships with some of the top chefs in the country. As a freelancer, Tracy has published numerous articles for print publications and on websites, including AZCentral, USNews, SFGate, WikiHow, and The Charlotte Observer. In addition to writing about food, Tracy has interviewed multiple musicians and artists over the years, including singer and jazz trumpeter Kermit Ruffins, whose famed barbecue is as big a draw as his music.
Education
Tracy received a Bachelor of Arts at James Madison University, where she majored in English with a concentration in poetry.
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Stories By Tracy Doucette
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There's nothing quite like a delicious bowl of Korean bibimbap. But making the dish at home can take time - unless you use this handy baked sheet pan trick.
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If you're experimenting with different types of salad vinaigrettes, then don't be afraid to reach for some sweet tea; it can create a whole new flavor.
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While beef is more common, pork burgers are just as healthy and delicious. However, for the absolute best patties, you'll want to use a binder. Here's how.
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If you have leftover olive brine laying around, don't toss it or use it only for dirty martinis. Instead, add it to your pasta dishes for more flavor.
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If you'd like to swap your sausage in gumbo with the best ingredient option, that will provide a milder flavor, try this popular Polish selection.
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Boudin is a Cajun Country staple, and if you aren't from the area, you might be perplexed as to how to eat it. There are right and wrong ways to indulge.
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Puerto Ricans enjoy hot dogs from street food carts and vendors, but to eat a proud boricua-style hot dog, you have to load up on the toppings.
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Add this umami sauce to your grilled vegetables, including cherry tomatoes (or grape), bell peppers, onions, and squash or yellow zucchini.
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The reigning flavor of matcha is earthiness, along with notes of grassiness, a slight sweetness, and a definitive - but not overwhelming - bitterness.
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If the day has been long and you're out of lasagna sheets and can't get to the store, look to your pantry or freezer for the best pasta substitution.
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Barbecue enthusiasts have long been using coffee in their recipes, taking advantage of the bitter, peppery flavor and aroma that the beans bring to the meat.
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The sweetness of the ice cream balances the saltiness of the hot sauce, and the combination of cool and hot offers an unexpected mouthfeel.
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It's tempting to hang onto any and all leftovers to enjoy later, but that might not be the safest choice when it comes to certain foods, like raw fish.
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Not only did New Orleans, a culinary hotspot, give us dishes like Po-boys and jambalaya, but the Crescent City also introduced us to tasty blackened food.
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Next time you're enjoying a slice of watermelon don't throw out that rind, it can be pickled and used to create some delicious kimchi.
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Stubb's barbecue sauce is a beloved condiment with a shockingly rich rock-and-roll history, and its journey to fame started in a Texan BBQ joint.
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You may think modern day food truck operators and innovative chefs invented Korean barbecue, but it's actually been around for much, much longer.
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Tired of making the same old salmon dish by broiling it in the oven or searing it in a pan? You may be wondering if you can create a raw dish instead.