Recipes

Crescent City Cocktail Classics

  Prior to the birth of the current cocktail era, which made a first appearance around 1985, no city on the planet could claim the birth of more styles of cocktails than New Orleans. Even now, those classic cocktails invented…

Sinful Summer Flavors

Pork Belly 2 pounds pork belly Sea salt and black pepper 4 fresh bay leaves 3 garlic cloves, peeled and bashed 1 teaspoon cardamom pods 4 star anise 1 Tablespoon fennel seeds Olive oil 2 quarts chicken stock 1 Tablespoon…

Next Up

A look ahead to St. Patrick's Day

Party On, NOLA!

  Most places around the world have thrown in the towel. Christmas and New Year’s are now both in the rear-view mirror. But here, we did our best to give those two seasons their due, and now we go into…

Crespelle!

  I think I’ve written before that the first thing I cooked when I had access to a kitchen after Katrina was crepes. I still have no idea why that’s what I decided to cook, but there you are.  Conventional…

The Shape that I am In

  I was reminded of TV dinners recently. I’m talking about the Swanson-brand type – a tin tray with several compartments and a thin piece of foil on top. You popped the things into a preheated oven and thereafter the…

A Gin Thing

  Many of us, maybe all, at some point or another overdid a food item, a drink, or one of life’s pleasures. Or maybe all three. And after the over-indulgence, we swore off the offending situation. Never again, we muttered.…

The Same But Different

  Mezcal and tequila are brothers from the same mother and therein lies the confusion and misunderstanding. Both are born from the same biologic, the agave plant, also known as the Century Plant. Mezcal and tequila are both taken from…

Caterer's Choice: Backyard Fry Party

  Last month, we introduced a new series called "Caterer's Choice" where we have teamed up with Chef Bryan Clark, executive chef for Joel Catering and Events. Each month, Chef Bryan will be offering up some delicious recipes and additional…

Family Recipes

  I was reading an article yesterday about the “dirty little secret” that a lot of family recipes we think are ancient in fact originated from labels printed on food products in the 1950s. I wasn’t aware it was a secret.…

Making Mezze

Chef Mimi Assad of Bar Frances shares her Whipped Feta with Pita Chips and Fennel and Orange Marinated Olives

Eggs Sardou for A Lenten Brunch

In keeping house for many years with my husband Doug, there are three things I never do - cut grass, wash cars and make Hollandaise sauce. As the woman of the house (and we all know a woman’s work is…

Warm Drinks for a Hot Time

Carnival season can be quite chilly. Yes, even a winter season in New Orleans has been known to cast a cold, uncomfortable-to-the-bone damp net over the festivities. Not enough to stop the party, of course, and never putting a chill…

Seafood for Spring

Antoine’s Chef Michael Regua shares Soft Shell Crab topped With Crawfish Cardinal on a Bed of Onion Rice

Pickled Pleasure

Chef Kevin O’Brien shares Nanban-Zuke on behalf of the Southern Food & Beverage Museum

Holiday Diversity

  By their very nature, holidays are different from average, run-of-the-mill weekdays. Holidays are special with themes, more chances for out-of-the-ordinary events, and they put a spring in all our steps. Through no accident, New Orleans manages to squeeze in…

Well Received

Greet friends and family visiting New Orleans with a festive welcome reception

Fish for Fall

Executive Chef Michael Nelson shares GW Fins’ Gulf Cioppino

No Reservations

Consider a festive restaurant party with all of the trimmings for your next hosted gathering