Author: Photos by Eugenia Uhl

Last Call: Fun With Zombies

We cannot prove whether Ernest Gantt was born in New Orleans or not, but that is the legend.  What is easier to prove is that this hospitality character became the renowned Donn the Beachcomber, opened an international string of Tiki-style…

Fun With Zombies

We cannot prove whether Ernest Gantt was born in New Orleans or not, but that is the legend.  What is easier to prove is that this hospitality character became the renowned Donn the Beachcomber, opened an international string of Tiki-style…

A Cajun Theme

Sometimes the dressings outweigh the turkey at my family’s Thanksgiving table. There are those, including me, who must have oyster dressing. A simple cornbread dressing pleases those who don’t like oysters, and you might as well count the must-have mirliton…

Kitchen Gourmet: Perfect Timing

Every year those of us who lack the “organized” gene vow that this holiday season will be different. We’ve had enough of all-nighters and kitchen chaos, so we’re going to overcome our deficiency and prepare holiday meals with ruthless efficiency…

De la cuisine: Cozy Nights

When a blustery cold front slides into south Louisiana, my husband and I know the drill. Light a fire in the fireplace in our party house living and dining area that looks out over Bayou Teche. Invite a few friends…

Mezcal Cocktail

October makes the perfect bookend on the without-end New Orleans festival calendar. While March gets the big celebration ball rolling in the spring, October, ending with Halloween, punts us into the end-of-the-year’s holiday season with plenty of forward momentum. The…

Beyond the Taco

Beloved Creole dishes fuel lifetimes in New Orleans with diehards sticking to red beans on Monday and gumbo on Friday. Nevertheless, population shifts find adventurous diners and cooks loving the influences of foreign cuisines. Not the least of these are…

Gatherings | Hauntingly Delicious

Shrimp and Gris-Gris Grits Ingredients 1 lb shrimp ½ cup andouille sausage, quartered 1 quart veal stock 1 red bell pepper 1 ½ cups whole milk (skim can also be used) ½ cup yellow grits 4 tablespoons butter kosher salt,…

Let Your Tiki Flag Fly

In many ways, September may be the most difficult month in the New Orleans calendar. Money is spent on the children assuring a good back to school experience for them, rather than on vacations or festivals. The hot summer lingers…

Trendwatch | Autumnal Accents

Vintage campaign table with brass tray top and wood rim, hand-marbled matchbook covers and trays and vintage brass snail sculpture available at Malachite, malachitehome.com; decorative brass clam shells (sold as pair) and Neoclassical, Grand Tour-style marble bookends available at Graci…

Last Indulgence | On the Geaux

Fall is finally here, which means a lot more porch and patio sitting and long walks in the neighborhood. The latter also means blowing through that stash of Mardi Gras throw cups in the kitchen cabinet until Carnival season kicks…

Kitchen Gourmet: Breakfast Bliss

Fall makes me think of breakfast, which I love, or — horrors — brunch. The late Anthony Bourdain once contemplated what he might do if his gig as a celebrity came to an end. I could always cook brunch, he…

Style | Heavy Metal

1. Christian Lacroix “Paseo” small notebook in copper, large notebook in silver, guest book in gold, Lionheart Prints, 3312 Magazine St., 267-5299, lionheartprints.com 2. Studio Carta wrapping ribbon in gold, silver, and rose gold, Lionheart Prints, 3312 Magazine St., 267-5299,…

Masters of Their Craft | Handy Work

Bernadette Korver’s life is full of grommets, buttons, buckles and luxurious fabrics. She has four sewing machines: two industrial machines — one dated 1947 that she completely rebuilt — and two domestic ones. She’s a seasoned seamstress and expert upholsterer…

Oodles of Noodle

If I have learned one thing about raising children, it is to feed them noodles. Really, any kind of pasta will do, but noodles are a favorite among kids, who like to slurp things. We Americans, of all ages, have…

A Cool Martini

Of all the months of the year, August has the worst reputation. Other months are beastly hot, crazy humid, and even provide the settings for hurricanes. But August is the month that catches most of the grief for our discomfort…

Surviving the Hot Months

It’s a known fact that tourists avoid New Orleans in the heat of summer. And many who live here try to escape. Hard as I try, my trips lean toward early summer or fall, leaving me to survive the inferno…

De la cuisine: À la Minute

Tableside service (the preparation of a dish by a server at your table) went out of vogue for a while, but according to trendspotters, it’s becoming popular once again. Having an entire meal, from soup to dessert, prepared tableside is…

Flocktails Have Landed!

Of all the seasons of the year, summer is mentally the least serious. We don’t wear as many clothes. We seek refuge at the beach.  Eat lighter and drink the same way, lighter. Anything overwhelming, like too much alcohol, or…

Kitchen Gourmet: New Fashioned

Ice cream has no season, but if it did, it would be now. Ice cream consumption is highest in July and August, which should come as no surprise, but for many of us it is a year-round obsession. There are…

A Summer Harvest

It probably feeds more mouths than any vegetable in the world, and we don’t even call it by it by its proper name. We eat it dozens of ways, and many animals, and even insects, devour it daily. It is…

De la cuisine: Simple Supper

My summer vegetable crops are winding down but not before I harvested several beautiful eggplants (also known as aubergine or brinjal). To celebrate, I made a large batch of caponata, a Sicilian dish of eggplant, olives and onions seasoned with…

Tulio

The old expression about the best meals served in our internationally respected restaurant town being served in people’s homes is absolutely correct. Every chef within shouting distance will credit their mothers and fathers for setting them on a winning path.…

Trendwatch | Backyard Oasis

  Amanda Lindroth wicker and wood lantern, available in small and large at Ware and Co., waremporter.com; LRNCE hand-painted ceramic vase, bowl, plates and glasses, imported from Morocco and available at Katie Koch Home, katiekochhome.com; Sferra Celine throw in Salmon…

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…