Even if we tasted all the delicacies the world has to offer, the meals we had as kids are often still the ones that stick with us most. The dish that is nearest and dearest to Eric Cook, chef and owner of Gris-Gris in New Orleans, is his mom’s chicken and dumplings. He shares the recipe in his upcoming cookbook, “Modern Creole.”
“It tastes like home to me,” said Cook. Growing up in South Louisiana, his family insisted on sitting down together for dinner at 6 p.m. every night, and chicken and dumplings were in regular rotation. It was also always his birthday dinner of choice. When Cook decided to open a restaurant, he knew that chicken and dumplings would be on the menu before he even knew the restaurant’s name or location.
