Author: Photos by Eugenia Uhl

Heavenly Match

This is that magical time of year when shrimp are in season, gardens are at their peak and farmers markets are overflowing with vegetables. It’s a given that you’ll either harvest or buy more produce than you know what to…

Drinking Smart

Usually, drinking adult beverages does not equate with being intellectual, unless one immerses the mind in the literary tradition of New Orleans’ French Quarter. It is in this neighborhood that Williams, Rice, Twain, Toole, Faulkner, Hemingway, Welty, Keyes, Cable, Millay,…

Off the Tray

Sometimes I think appetizers are the hardest recipes to come up with. We attach ourselves to a few winners, but soon enough they become overdone and boring. It took the seven-layer dip about 20 years to move off the popularity…

Fields of Red

One of those things I wanted to do and never got around to was writing to LSU food scientists asking them to stop making our Louisiana strawberries more like California’s. In other words, large and shippable. Maybe others complained because…

A Drink with History

While other places struggle with definition and innovation, New Orleans revels in identification and rebirth. There is something quite satisfying about being recognized as the first and still the best. That can be applied to any number of culinary and…

De la cuisine: The Herbalist

This is the time of year I plan meals around what I can find in my garden or at local farmers markets. Fresh herbs — sweet basil, mint, thyme, rosemary, oregano, chives, lemon balm — are flourishing. Creole tomatoes are…

Wholly Good

  I never enjoyed a restaurant more than the former Genghis Khan on Tulane Avenue, where for a moderate price you could hear piano and violin accompanied opera while eating whole fish and kimchi, among other Korean dishes. The whole…

Toast of the Town

  This mash-up of the hands-down favorite Southern nut, a wildly popular spirit, and blasting out of Carnival traveling headlong into festival season defines where we all happily find ourselves this third month of the year. And don’t look so…

Gone Fishing

One of the many great things about living in Louisiana is the abundance of our seafood. In addition to all the shellfish and crustaceans, we have a variety of delicious fish. Some species, such as black drum and sheepshead, were…

Gatherings: Fresh Catch

Lemon Roasted Grouper INGREDIENTS 4 6-oz grouper fillets, skin off 2 oz lemon juice 2 oz lemon-infused olive oil 2 lemons, each thinly sliced into 12 even rounds 4 sprigs of fresh thyme 1 bunch of asparagus, trimmed, stems peeled,…

Masters of Their Craft: Dream Weaver

In the French Quarter the brass bands and buskers jam out while tourists revel day and night. The noise and excitement of this historic neighborhood is invigorating. But just a few blocks from Jackson Square there is a small storefront,…

Trendwatch: Animal Love

Mold-and scratch-resistant cork dog bed at Queork, queork.com; scarf and chew toy by Amanda Stone Talley at Studio Amanda Talley, amandatalley.com. Playful food and water bowls and hand-embroidered pillow, available in an assortment of breeds at Perch, perch-home.com; The American…

Well Done

If you can still remember your New Year’s resolutions, it’s likely that one of them had to do with food. Perhaps it was a pledge to eat healthier, in which case the following recipes may be helpful. Not only are…

A Royal Dish

At my first Carnival parade party after moving to New Orleans, I enjoyed a well-seasoned meat and gravy dish served over grits. Upon saying goodbye to the hostess, I heard a guest say, “The grillades were delicious.” So I asked…

King Cake

In February, the rest of America goes into its long winter’s nap with a one-day break for Presidents’ Day. In New Orleans, we will see you that break, and raise you the other 27 days. The entire second month of…

De la cuisine: Mardi Gras Munching

Mardi Gras is late this year — March 5. The latest it can be is March 9 and the earliest it can be is Feb. 3. Every year, no matter on what date is falls, it’s either “early or late.”…

Chili Ways for Chilly Days

Although Texans live next door, we are miles apart when it comes to cooking. Two ingredients bring us together, however, and they are beans and peppers, usually prepared very differently except for one big dish - chili. With some cooks,…

Christmas Revival

Carols in the Quarter, bonfires on the levee and Celebration in the Oaks set the mood for a New Orleans Christmas along with great food traditions from the past. Predominantly Catholic residents of the 1800s fasted before midnight Mass on…

Trendwatch: Game of Throws

Longhair Brazilian Cowhides (hanging) and Tito Agnoli Modular Sectional at Katie Koch Home; Vintage Wool Throw Blanket at Sunday Shop; Shearling ‘Brady’ Counter Stool at Eclectic Home. Bloom & Give Cotton and Wool Jacquard Throw at Sotre; Velvet-backed Kilim Pillows…

Thanksgiving Ambrosia

Growing up in Memphis, I always feasted on ambrosia at holiday time. The day before Thanksgiving or Christmas, my mother would crack fresh coconuts with a hammer out on the driveway and peel and chop the oranges. It took hours…

Last Call: The Cart Before the Course

If you don’t believe that life is a circle, just stick around long enough and see dated clothing styles come back into fashion. Inevitably you are going to wish you had held on to most of those clothes you discarded.…

Dessert Dreams

With the holidays almost upon us, dessert fantasies are a common occurrence — pies, cakes, cookies, candies, all manner of sweets. I love every one of them, but I have a special place in my heart for ice creams and…

De la cuisine: Autumnal Feast

PICTURED, ABOVE Rather than offer dinner rolls, you can opt to garnish the soup when serving with crispy croutons. These may be stored in an airtight container (after cooling completely) for up to 2 days. If there are no fresh…

All Treat, No Trick

  They say the weather is beautiful everywhere in October. Because it is one of our most comfortable months, I try to stay at home and enjoy the snappy chill in the air and the first chance for hot soups.…

Last Call: Playing the Middle

  In the hospitality industry, October is classified as a “shoulder month.” It’s still very warm; even the memory of hot weather has not faded. Life’s cyclical happenings of work, school, vacation are more in a work mode. Around here,…

Morning Cheer

Bags of frozen mixed berries are widely available these days. The one I bought contained raspberries, blueberries and blackberries. Since there is no added pectin, this is a soft spread. Made with a minimum of sugar, it is tart and…

Mama Knows Best

Crawfish Cornbread Dressing Dressing Ingredients 2 tablespoons butter, divided 1 medium onion, finely diced 1 red bell pepper, finely diced 1 rib celery, finely diced 5 cloves garlic, minced 1 pound cleaned crawfish tails 1 ½ teaspoon salt ¼ teaspoon…

Grande Dame

  When noted interior decorator Gerrie Bremermann closed her iconic shop, Bremermann Designs, on Magazine it was the end of an era. But for Bremermann, 91, long considered the dean of decorating in the South, it was a new beginning.…

Sweet Life

  As you approach a small building between Pine and broadway, there’s an intoxicating smell of butter, cinnamon and vanilla. It’s Gracious To Go, which is attached to Gracious Bakery’s 5,000 square-foot commissary kitchen. This local bread and pastry shop…

White Lightning

White marble and brass Florence Lamp H 21.25-inch and whitewashed hemp rope side table at Eclectic Home; McCartys Pottery Artisan Garden Sculpture Bell Chime at Katie Koch Home. Combine functional form and aesthetics with a pair of diminutive lamps. Positioned…