Recipes

Kitchen Gourmet: Local Catch

Tip Use your favorite salsa, either homemade or commercial, for this recipe. Crema is a slightly tangy Mexican cream. If unavailable, substitute sour cream thinned with a little milk or cream.   It’s a tradition in these parts to take…

Fish Friday: Picnic Fish Fry

  Every week in Lent, we brought readers a fish-forward recipe from a local New Orleans chef or restaurant. Because New Orleans is a seafood-driven city, we have a lagniappe recipe to add to your weekend plans. This week, try…

Fish Fridays: Ralph's On The Park's Blackened Gulf Fish

  Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week, we have the blackened Gulf fish recipe from Ralph's on the Park.   Blackened Redfish  Ingredients: 1 cup of…

The Promise of Spring

This year, I welcome Easter with open arms. We’ve had our share of dismal, cold, wet weather this year. The barren landscape is quickly taking on its spring lushness. Wild dogwood, native azaleas and delicate bridal wreath add bright splashes…

A Frisky Devil’s Debut

  Recipe Frisky Devil Combine 2 ounces bourbon, 1 ounce Drambuie liqueur, 1.5 ounces honey simple syrup and .75 ounces lemon juice in a shaker. Shake and strain over rocks with ice. Garnish with a strawberry heart (slice a V…

Fish Fridays: Jumbo Lump Crab Deviled Eggs

  Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week, Copper Vine's Chef Amy Mehrtens shares the restaurant's jumbo lump crab deviled eggs.   Deviled Eggs Ingredients: 18 Boiled…

Fish Fridays: Pêche Seafood Grill's Tartar Sauce

  Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week, Pêche Seafood Grill's Chef de Cuisine Nicole Mills shares their tartar sauce recipe. A perfect pair for any of…

Date Night In

  Earlier this month, we reported on a new initiative during the Lenten season called Fish Fry Friday’s - a partnership with Louisiana Hospitality Foundation and United Way of Southeast Louisiana. During the season, 39 participating restaurants will donate a…

Fish Fridays: GW Fins' Barbecue Shrimp

  Every week in Lent, we’re bringing readers a fish-forward recipe from a local New Orleans chef or restaurant. This week we have the GW Fins' barbecue shrimp recipe.   BBQ Shrimp Ingredients: 4 pounds fresh head-on Louisiana shrimp (10-15…

Fish Fridays: Chef Jimi Setchim's Bronzed Redfish

  Every Thursday in Lent, we're bringing readers a fish-forward recipe from a local New Orleans chef. This week, Chef Jimi Setchim of Broussard's Restaurant and Courtyard shares the restaurant's bronzed redfish recipe.   Ingredients:  6 oz Redfish Filet 1…

Daybreak

Buttermilk Biscuits, Sausage and Country Gravy A favorite dish that is enjoyed all across the South. In Louisiana, it is…

Gatherings | Flavor Fiesta

Chile and Turmeric Roast Pork Shoulder Serves 6-8 1 ½ tablespoons fresh rosemary leaves 6 garlic cloves, peeled ½ teaspoon turmeric powder ½ teaspoon ground black pepper ½ teaspoon ground coriander seed ½ teaspoon ground cumin seed ½ teaspoon morita…

Kitchen Gourmet: Put an Egg On It

Asparagus And Sugar Snap Frittata 1 cup sugar snap peas 8 spears thin asparagus 6 large eggs ¼ teaspoon coarse salt freshly ground black pepper ½ cup freshly grated Parmesan cheese 1 tablespoon butter Put a medium-sized sauce pan of…

Salad Days

We so often forget that a well made salad can serve as very good entrée, all on its own. I knew a salad could be an entrée, but I never wanted it as an entrée, that is until I experienced…

Fish Fridays: Chef Scot Craig’s Crab Cakes

  Each Friday in Lent, we'll bring you a fish-forward recipe from a local New Orleans chef. This week, Chef Scot Craig of Katie's Restaurant and Francesca by Katie's shares his crab cake recipe.   What you'll need: 8 slices…

It's Lent! So, What Are You Drinking?

It’s Lenten season and many people decide to give up drinking during this time. This year, Lent takes place from Wednesday, Feb. 17, to Thursday, April 1. So, what do you sip on if you’re giving up the practice of…

Purple Haze

Mixologists find it easy to fall in love with Empress 1908 gin derived from butterfly pea blossoms that give the libation its natural indigo color. Handcrafted in small-batch copper pot stills, its exquisite taste, regal look and delicate aroma make…

Light Recipes

One thing everyone agrees upon is that seafood is a healthful food choice. It is high in good things, such as protein, vitamins and minerals, and low in bad things, such as calories, total fat and saturated fat. Eating seafood…

Heavenly Match

There’s so much to love about fried ravioli. (Fun fact it was one of the recipes I submitted to “Guys Grocery Games” when I got picked to compete, so it holds a special place in my heart.) It’s the combo…

Yardi Gras Cocktails

  There are so many fun and creative ways to make the best of this off-colored Carnival season. From house floats to fabulous door decorations or creative cocktails, we are up for the challenge. Since city officials are encouraging us…

Drink Whatcha Wanna

  Mardi Gras will be different this year. Official floats will not be rolling in 2021, the best time of the year will be condensed and we will be forced to find alternative ways to maneuver through Carnival season. This…

New Years Eve Drinks

  It seems restrictions are getting tighter when it comes to going out and visiting our favorite bars. We understand, but that makes for challenging times when trying to come up with festive and great cocktails for the holiday season.…

Cocktails to Get You Through Cancelled Christmas

  Hey, we don’t want to hear, "Bah Humbug," and references to the "Grinch Who Stole Christmas." It’s time for cocktail lovers to turn our frowns upside down and consider the glass half full. Let’s get the excitement for the…

Mulling It Over

  As I near the finish line of my six-month alcohol-free adventure, which is Jan. 4 for those following along, the holidays — aka mulled beverage season — are upon us. Deprivation is not part of the Bon Vivant lifestyle,…

Holiday Recipes from Some of NOLA's Top Chefs

NEW ORLEANS (press release) – Chef Brian Landry of Jack Rose and Chef Isaac Toups of Toups Meatery offer a few recipes perfect for your holiday season. Chef Brian Landry, Jack Rose – This holiday season, Brian Landry, Chef/Owner of…

Yuletide Cocktails

  Holiday cocktails are calling our names, and right about now we are dreaming of hot toddy’s, whimsical cocktails and seasonal wines. It’s time to trim the tree, hang the mistletoe and get creative about our festive holiday drinks. Like…

Frying a Turkey

  Variables are a problem with most recipes. Unless you are following instructions that include weights for every ingredient – which is typical only for baking – your ingredients are going to vary from time to time and that’s particularly…

Recettes de cocktail: Party Gras Mambo

Acadiana’s unconventional winter holidays of 2020 are undulating like Bach’s celestial “Christmas Oratorio” trumpets that crescendo and decrescendo until the Epiphany on Jan. 6, when Twelfth Night signals Carnival king cakes and cocktails. Revelers can step up their Mardi Gras…

De la cuisine: Fare Play

When it comes to holiday menus, my family is all over the table. When I was a youngster, we had the usual baked turkey, roast pork, rice dressing (or eggplant dressing), some kind of sweet potatoes, green bean bundles and…

Nosh: Holiday Love

December is always the perfect time to throw a little extra love in the air. Bring this year to a grand finale with this full-flavored showstopper - juicy pork chops complimented perfectly by a sweet whiskey berry sauce with a…