Haute Plates

Memory Lane

In my continuing effort to write about cookbooks in my collection, I realized that...

Boucherie Feeds

I’ve had a number of memorable meals at Boucherie. I met chef Nathanial Zimet...

Donald Link’s Braised Chicken and Chefs Benefit for Ukraine

My wife recently she found a recipe on the New York Times website by...

Tornado and Ukraine Relief 

My cousin David Guas is a pretty swell dude. He’s from here and got...

SoFaB’s Fish Fry, the James Beard Award Finalists and NEATsheets

  On Friday, March 18, the Southern Food and Beverage Museum will hold a fish...

Gianna Does Brunch and Jacques Pépin’s Cuisine Economique

  Gianna is one of the best Italian restaurants in the city, so it’s good...

Sake and A Question About Green Tomatoes

  Wetlands Sake is a local outfit that has been producing small-batch, locally-sourced rice wines...

Iacovone Kitchen Comes Back

  My friend Bob Iacovone has one of those names you don’t know how to...

Happy Carnival!

  We have a ways to go until Fat Tuesday this year, and I guess...

Burrito, Chicken Nuggets

  I cook a lot, and I take it seriously. I give Alice Waters a...

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