A Summer Recipe
I tend to be the type of person who works things out in my heart and mind mostly by writing about them. Sometimes I share it publicly and other times I write it down just to get it out…
Recipes
Sharing The Best of New Orleans Culture with the World
Yesterday the New Orleans Citizen Diplomacy Council (NOCDC) invited me to address an international group of NGO (a nonprofit organization that operates independently of any government, typically to address a social or political issue) managers interested in learning more…
À Votre Santé
The French 75 is my favorite cocktail. I love the lore. I love its namesake bar at Arnaud’s in the French Quarter. I love sipping a Cognac version during colder months. I love the lighter take made with gin…
Fire up the Grill
Chef Daniel Esses shared a version of this recipe with me years ago when he was the man behind the menu at Three Muses on Frenchmen Street. Today he mans the kitchen at Rimon in Tulane University’s Hillel Center,…
The Best Recollections and a Recipe for Crawfish Bisque
In 1957 a feature in Holiday magazine described ladies dining on bowls of crawfish bisque Galatoire's. The article was already a relic by the time I read it years ago, but it stuck for its description of the women…
Celebrate the 2021 Top Female Achievers
Celebrate this year's Top Female Achievers with New Orleans Magazine Wednesday, May 12, at 7 p.m. on our Facebook page. Before you tune in, make sure to grab yourself a cocktail and a snack with these recipes provided by…
Enjoy National Burger Month with Recipes from Local New Orleans Restaurants
NEW ORLEANS (press release) – Did you know... May is National Burger Month. Celebrate your love for the classic – and not so classic – burgers all month long at two of New Orleans’ favorite restaurants, or make them at…
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…
Joie d'Eve
Living, loving, laughing, and learning in the new New Orleans
about
Eve is further proof, if any is needed, that New Orleans girls can never escape the city. After living here since the age of 3 and graduating from Ben Franklin High School, Eve moved to Columbia, Mo., where she received bachelor’s and master’s degrees from the Missouri School of Journalism and became truly, unhealthily obsessed with grammar.She had originally intended to strike out to New York City and work in the cutthroat magazine industry there, but after Katrina, Eve felt a strong pull to return home, to her roots, her family, her waterlogged and struggling city – and a much more forgiving work atmosphere that would allow her to skip a routine of everyday makeup and size 0 designer label business suits and enjoy the occasional cocktail or three with an absurdly fattening lunch. She moved back home in January 2008 and lives in Mid-City with her two daughters, Ruby and Georgia; her stepson, Elliot; and her husband, Robert Peyton.Eve blogs about the joys and struggles of living in post-Katrina New Orleans, the unique problems and delights of raising a child in such a diverse and challenging city – including her experiences with the public education system – and her always entertaining and extremely colorful family.Eve has won numerous writing awards, including the Pirates Alley Faulkner Society Gold Medal, the Society of Professional Journalists Mark of Excellence award for column-writing and Press Club of New Orleans awards for her Editor’s Note in New Orleans Homes & Lifestyles and for this blog, most recently winning the award for "Best Feature Affiliated Blog."She welcomes comments, advice, empty flattery, recipes, drink invitations and – most especially – grammatical or linguistic debates.
