Food + Drink

The Dish | Bywater Bakery

  The realization of a shared dream, Chef Chaya Conrad opened Bywater Bakery in 2017 with her husband, Alton Osborne, a native of the Seventh Ward and a clothing designer who’s a familiar face in New Orleans’ art and music…

The Dish | Finding Beauty at Trenasse

“Trenasse” is a Cajun term for a cut-through in a marsh. It leads to something. Founded in 2013 by chef and restaurateur Jim Richard, Trenasse, located inside New Orleans’ Intercontinental Hotel, is still going places, revealing inventive surprises, delighting –…

The Dish | Taco Nation

The Mexican and Central American immigrants who came to our aid in rebuilding our shattered region after the Big Bath in 2005 brought their culinary traditions and, in some cases, their taco trucks with them. In doing so they radically…

The Dish | Pivoting for Mardi Gras

The "Elvis" King Cake from Cochon Butcher. is filled with peanut butter and banana and topped with house-cured bacon, marshmallow and Mardi Gras sprinkles.   As we do in my household every year at this time, we recently dismantled Christmas…

The Dish | Seeking Comfort, Oh Joy

Every January I write about healthful habits that will carry me into the new year and ready me for my childish practice of out jumping teenagers for Mardi Gras…

The Dish | Smoke & Mirrors

An informal poll conducted in my Uptown neighborhood revealed that, given the extreme polarization with which we currently live, some are relieved to have toxic Cousin…

Mosca’s

No attempt has been made to adorn the white, vinyl siding-clad building, the bottom edges of which bear telltale ragged scallops administered by a haphazardly bandied weed eater. Nothing beckons passersby from the two-lane stretch of road – not a…

The Dish | Of Shade Trees and Sandwiches

As our protracted quasi-quarantine state drags on and my own backyard, usually a resplendent, verdant sanctuary, has devolved into an overgrown, buggy bog, I’ve identified…

New Roles for Restaurants

  For restaurants, creativity and quick pivots have also been a necessary part of moving forward and continuing to elevate the gatherings of families and friends. Briquette, located in the former Rodd Brothers Molasses…

The Dish: Old Gretna

In these times of dueling sensibilities, when we’re eager for a change of pace yet wary of ever more uncertainty, adventures close to…

Vacation Oasis

Savory cuisine, a luscious bed, museum exhibitions, shopping and yes, maybe even a workout. Sounds like a vacation, and it is – just because your summer travel plans have been canceled or altered because of the COVID-19 pandemic, doesn’t mean…

Fun Times with Fin Fish at Home

In an effort to support his suffering purveyors Michael Nelson, Executive Chef at GW Fins, recently began offering a large selection of fresh seafood as well as many of the restaurant’s signature sides, sauces and desserts – all packaged to take…

The New Canseco’s

From his open kitchen Chef Antonio Saladino presides over a culinary operation devoid of mood lighting, fine linen, courtly tableside service or soothing music. The floors of his establishment are polished to a high shine offset by megawatt overhead lighting.…

Luxury Cooking for 1

Eggs Hussarde Brennan’s New Orleans Cookbook (1961) Ingredients:  2 large thin slices ham, grilled  2 Holland Rusks (a light, crisp toast available at most grocery stores) 1/4 cup Marchand de Vin Sauce 2 slices tomato, grilled 2 eggs, soft poached 3/4…

Rockrose

The menu at Rockrose, the contemporary Greek restaurant in the International House Hotel, recently unveiled a new spring menu to reflect the abundance of Gulf seafood and regional produce now coming into season while retaining the signature enhancements of bright…

Craving Comfort

Ingredients:  1 ⅔ pounds rabbit 3 Tablespoons unsalted butter 3 Tablespoons oil 1 large onion, chopped 1 medium green bell pepper, chopped 2 stalks celery, chopped 4 green onions, chopped 3 cloves garlic, minced 4 Tablespoons flour 1 cup red wine 2…

More Mole

ENCHILADAS 4 corn tortillas 1 3-pound roasted chicken, meat pulled off the bones 1 Tablespoon queso fresco  2 Tablespoon cilantro, minced 1 Tablespoon sesame seeds, toasted In a new skillet with 1 teaspoon of olive oil heat the tortillas until…

Doubling Down on Decadence

Valentine’s Day and Mardi Gras have much in common when it comes to food – neither holiday feels complete without the over-the-top sensory experience of decadent meals, a little wine or a fancy cocktail and sweet, sharable desserts. And whether you’re indulging…

Out to Lunch

“Lunch like a queen, dine like a pauper”: that’s my motto. I relish meeting friends for a meal in the middle of the day to try new dishes and check out new places, because come evening I want to be…

Breakfast Opulence

Café Normandie’s Stuffed Crawfish Bisque Buckwheat Crepe  12 Buckwheat Crepes (*recipe below) 2 pounds Crawfish Bisque (*recipe below) 2 pounds bechamel (*recipe below) ½ pound fresh Morel mushrooms  Olive oil 3 Shallots, chopped 1 pound Louisiana crawfish tails 12 large…

Savory Satisfaction

Pecan Crust 3/4 cup pecans 1 cup all-purpose flour 1/4 teaspoon salt 5 Tablespoons butter, chilled 3 Tablespoons ice water Preheat the oven to 350 degrees. Grind pecans fine in a…

Hitting Reset

I used to go on a clean eating binge at the start of every year, sickened from the excesses of the prior season while gearing up for the ultimate excess of Mardi Gras. I gave this up two years ago…