Photos by Jeffery Johnston

Table Talk: Michael Gulotta and Tana

It’s always exciting when a lauded local chef opens a new restaurant, especially for...

Table Talk: Flour Moon Bagels

New Orleans has always been a town that prides itself on its home-grown baked...

Hungry Like the Wolf

When chef Brian Burns began contemplating his next restaurant project after finding success with...

Larry Palestina Habitat for Humanity Golf Tournament

Teeing off for its second year was the Larry Palestina Habitat for Humanity Golf...

Pizza Pleaser

Once upon a time a lack of good pizza was a valid gripe about...

Raising the Bar

The old adage that food doesn’t have to be complicated to be good springs...
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Inspired Kitchens

Contractor: Jeremiah Watson Designer: Sherry Shirah Designs Cabinets: Shaker-style, custom built by Jeremiah Watson;...

Breakfast Opulence

Café Normandie’s Stuffed Crawfish Bisque Buckwheat Crepe  12 Buckwheat Crepes (*recipe below) 2 pounds Crawfish Bisque...

From Table to Tailgate

Meatballs 5 pounds mix of pork, veal and beef, ground 1 pint milk 1/2 large onion 5 cloves...

Summer In a Bite

Crab Cakes 1 pound jumbo lump crabmeat, picked over for shells Finely grated zest of 1...

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