Recipes

Ride the Wave

APPETIZERSGumbo of Alligator Sausage, Crawfish and Okra Gumboserved with Louisiana Pecan RiceFrog Legs “Hot Wing” Stylein an Orange Tabasco Glaze served atop Fresh Spinach Leaves and a creamy Maytag Blue Cheese Vinaigrette ENTREEGrilled Louisiana Shrimp Creolewith Yam and Pecan Risotto…

Cooking – JAZZ FEST STYLE

Many Jazz Fest visitors not only know what performers they want to hear, they also know exactly what they want to eat when they go to the Fair Grounds Race Course for a day of hanging out with the best…

Savoring Springtime

APPETIZERSRuby Red Grapefruit SaladArugula and baby greens with ruby red grapefruit sections tossed with honey-mustard citrus vinaigrette and topped with Feta cheese ENTREECrawfish RavioliA free-form ravioli filled with fresh Louisiana Crawfish tails, diced onions, peppers and tomatoes in a rich…

Feeling French?

Appetizers: Eggplant and Roasted Tomato Tarte TatinEntree: Seared Duck Breastwith an apple bacon potato hash, brussels sprouts and an apple cider reductionDessert: Meyer Lemon Filled Doughnutwith clotted creamSeared Duck Breast with Apple Bacon Potato Hash, Brussels Sprouts and an Apple…

Carrying a Torch

Once when I was a student at Ole Miss, I traveled with a group of friends to New Orleans for a Sugar Bowl game. We stayed at the home of one friend’s parents, who one night graciously wined and dined…

Are you game?

AppetizerCalamariMusselsEntréeDuck Duet with Raspberry and Duck ReductionServed with chive mashed potato and grilled asparagusBeef WellingtonSea BassDessertChocolate sin cake Duck Duet with Raspberry and Duck Reduction3 ea. 5 lb. ducks, cleaned (saving all fat and bones)2 tblsp. Kosher salt and black…

Cold Day; Hot Soup

Before Louisiana became my home, a soup meal almost always meant vegetable. Vegetable soup still rates high with me although New Orleans drew me quickly to soup meals from the sea and bayous. I was born lucky enough to grow up…

Restaurant Insider

As February has arrived, and the weather starts to warm up intermittently, I’ve begun to fear that I’ll never be able to use the snowshoes I received as a Christmas gift last year. I console myself with food; speaking of…

Table Talk: A romantic state of mind

Few holidays put more pressure on restaurants than Valentine’s Day. Places chosen for this night shoulder burdens heavier than just a well-executed risotto. Namely, romance. Consequently, chefs often have a love/hate relationship with Valentine’s Day. They like the business but…

When the Parade Passes By

Years ago we lived one house off St. Charles Avenue when Carnival’s Uptown parade route started at Louisiana Avenue. We hosted a Monday night party when the only parade passing our house was the Krewe of Freret. Then the route…

Deep Fried Turkey

Alittle over 20 years ago as a new food editor, I ran across a manwhodeep-fried turkeys. Wow! Who ever heard of that? I asked. Itsoundedtoo bizarre to offer readers who were presumably sane and toobusy fornonsense. But the news hound…

Restaurant Insider

Pableaux Johnson’s book Gameday Gourmet was written under the auspices of cable TV sports channel ESPN, and features contributions by a few of their on-screen personalities. If that leads you to the conclusion that it’s not all about the food,…

Guten Appetit

Chef Jared Tees of Lüke, chef John Besh’s latest venture, looks to German cuisine for this timely menu. AppetizerFlamenkucheA thin Alsatian tart topped with onions, Benton’s bacon lardons, caraway seeds, Emmenthaler cheese and Mornay sauce.EntréeBlanquette of local veal cheekswith pumpkin…

GAME ON THE MENU

As the weather cools and ratatouille gives way to cassoulet on local menus, the change in season often triggers a deep-rooted desire for richer, more complex meats. Traditionally, game has been especially prized in autumn, as the animals fattening up…

A New Season

La Petite Grocery’s new chef Justin Devillier concocts a menu that deftly mixes the savory and sweet flavors of the fallAppetizerApple, walnut and celery root tossed in white-wine vinaigrette with Roquefort and fresh herbsEntréeBraised shank of Berkshire pork with smothered…

PEERLESS POOR BOYS

A person can hardly swing a loaf of Leidenheimer French bread without smacking a place that makes a pretty good poor boy in this city. Truly, we’re blessed with an abundance of neighborhood corner stores and seafood joints that turn…

A Good Portion

Chef Edgar Caro brings a Latin beat to Baru Bistro & TapasAppetizerPicada CartageneraNamed after Cartagena, Colombia, whereEdgar Caro is fromSaladEnsalada de CamaronGrilled shrimp and mango on a bed of red-leaflettuce drizzled with honey-lime vinaigretteEntréeCarne a la PlanchaGrilled skirt steak topped…

CHARCUTERIE

They say if you stick around long enough, everything comes back in style. Certainly rich, fatty foods are experiencing a resurgence in popularity. Perhaps in response to the government’s crackdown on alleged dietary menaces such as trans-fats, reactionary chefs are…

CHEAP DATES

Ask a guy about what constitutes an economical dining option for dates and you’re bound to receive some startling answers. “Camping,” was one friend’s firm assertion. “MREs?” suggested another. These romantic (and single) fellows aside, it’s easy enough to spend…

All in the Family

Tommy Cvitanovich, Drago Cvitanovich and Klara CvitanovichAppetizerDrago’s Original Charbroiled OystersEntrèeHerradura ShrimpDessertHot Brownie à la ModeHerradura ShrimpHerradura Mix: 1/2 to 3/4 cup sun-dried tomatoes (cut into strips) reconstituted with white wine 2 sticks whole butter2 whole yellow onions (diced 1/4-inch cut)…

TABLETALK: CONSIDER THE DUMPLING

Cochan’s Rabbit and DumplingsFrom the humble pierogie of Eastern Europe to the shapely jiao-zi of China, dumplings offer chefs a versatile template for creating pleasures both savory and sweet. Every cuisine has some variation of this staple starch. Chicken and…

Full Circle

Chef Adam J. Korbel returns home to New Orleans to stir up the culinary offerings at the Chateau Sonesta HotelAppetizerCrawfish Cheese Cake with a smoked tomato coulisEntrÉeAbita quail stuffed with Chorizo sausage and Asiago cheese served with pesto mashed potatoes…

TABLETALK: DINING ADVENTURES ON OAK STREET

The Oak Street corridor between S. Carrollton Avenue and River Road has been undergoing a quiet renaissance lately. Anchored at its midpoint by food and entertainment favorites Jacques-Imo’s Café and the Maple Leaf Bar, a wide range of new eateries…

Spring into Action

AppetizerChilled avocado soup with charred scallions (cebollitos) and crispy tortillasEntrÉeCrawfish chile relleno with chipotle sour creamDessertWarm passionfriut curd crepes with rum and cane syrup roasted pineappleBayona Crawfish Chile Relleno with Chipotle Sour Cream4 poblaño peppers, roasted and peeled2 tblsp. olive…

TABLETALK: BRUNCH BY THE BUNCH

Brunch is a curious meal when you think about it. It warps genres, breaking meals down into their constituent parts then rearranging them in enticing new combinations. Want a couple poached eggs atop your filet mignon? Brunch has that. Or…

TABLETALK: Sugar and Spice

New Orleans’ mantle of culinary tradition is proud but heavy, and it has stifled the creativity of local pastry chefs to some degree in the past. As a result, there are lots of places to go to enjoy an excellent…

TABLETALK: DOWNTOWN STEAKHOUSES

I’ve always regarded steakhouses as the dinosaurs of the culinary world: lumbering behemoths with primitive menus whose appeal lay more in brute strength than in careful refinement. But could it be that these restaurants are more variegated and complex than…

A Savory Repast

7 on Fulton chef Michael Sichel brings an innovative approach to this menu.AppetizersEndive and watercress salad with pears, blue cheese and candied pecansCauliflower risotto with roasted almondsEntréeCrispy redfish with calamari, fennel, arugula and sauce piquanteDessertApple tart with vanilla ice cream…

FOOD: FIRE IT UP!

New Orleanians love dazzling celebrations – flambeaux at Carnival, fireworks on the Fourth and flambéed desserts on special occasions. Fortunately for us, and for visitors to our city, our more formal restaurants still light up the final course of a…

Food

These days, I drive up and down Magazine Street so often that my old Civic probably doesn’t need me to steer. I know all the options for breakfast, lunch and dinner. A flash of pink paper in a window, and…