"I am often asked by discerning patrons of good food which city in the United States is the food capital. Is it New York, San Francisco or New Orleans? Each city, of course, stands alone when it comes to its own characteristic skilletry. But there never has been a match for New Orleans when Southern Creole food is demonstrated. This bewitching city is permeated with the very aroma of food: Bananas unloaded on the docks, strong coffee overtones the air from the roasting ovens,

Ingredients: 4 tablespoons unsalted butter 2 teaspoons Tobasco hot sauce 2 cups pecan halves 1 tablespoon David Wade Worcestershire Powder 4 teaspoons sugar 1 teaspoon salt ½ heaping teaspoon ground cinnamon ¼ teaspoon garlic powder Directions: Preheat the oven to 300-degrees. In a 13 x 9 x 2 baking pan, combine the butter and the hot sauce and heat in the oven until the butter melts. Stir in the pecans, tossing until coated with the butter mixture. Bake, uncovered for 15 m