Recipes

TABLE TALK: Re-piecing the Vietnamese scene

Recently a good bowl of pho has been hard to find. The aromatic broth full of beef and rice noodles began as Vietnamese street food. As New Orleans’ Vietnamese community grew over the last three decades, pho became as common…

RECIPE OF THE WEEK: CLAWS AND EFFECT

I thought crab cakes were an invention of the modern world until I realized we’d been making them all along. Here in Louisiana, ours were a little different; we just stuffed them into crab shells. About 10 years ago, I…

FOOD: Gumbo z’herbes

Lent and soups have shared a connection on European tables for centuries. Here in New Orleans that link was strengthened when innovative Creole cooks incorporated American Indian ingredients, African techniques and Caribbean flavors. They turned meatless meals into powerhouses of…

All Mixed Up

Dressings for the Holidays Dressings, or stuffings, are simple fare – just stale bread that’s soaked, seasoned and baked inside a bird or served alongside meat, poultry or fish. But when they are the heart of the meal, such as…

Simply Sublime

Evan Hayes of the Delachaise concocts a menu that is deceptively simple, but full of flavor APPETIZER | The Delachaise bruschetta ENTREÉ | Oysters and leek toast DESSERT | Dulce de leche cheesecake topped with a caramel cream sauce and…

Musseling In

Chef Chip Flanagan of the Bar & Bistro at La Louisiane puts a local spin on a classic dish APPETIZER | Tuna tartare with avocado and tomatoes in a lime vinaigrette SALAD | Spinach and pancetta salad with spicy pecans…

A Seaonal Repast

Chef Jeremy Langlois of Latil’s Landing Restaurant adds sophisticated flair to this summer menu APPETIZER | Crab and mango cakes served with a chipotle remoulade sauce ENTRÉE | Sea Bass Karen on a wild mushroom ragout and topped with a…

Crawfish Bisque

A Cajun dish that's disapearing By DALE CURRY If someone were to ask what the most difficult dish I ever cooked was, I would say without hesitation, �crawfish bisque.� Notably, I have prepared this dish only twice in my lifetime,…

Stuffing

It's not just for the birds I once came home from a St. Patrick’s Day parade weighted down with vegetables, an occurrence that as far as I know is exclusive to New Orleans. Hurled from the floats into my waving…

Save the Daube

Daube is one of the great winter meals in New Orleans, though it sits high on the list of endangered or lost dishes – those rarely cooked by the young folks or fading from the menus of neighborhood restaurants. Yet…

Carnival's Dish

Years ago, shortly after I moved to New Orleans, I was a guest at a Thoth parade party in the heart of Uptown. Bloody Marys, cheese straws and a meaty brunch dish served with grits sustained us while we laughed…

Seasonal Sustenance

Appetizer: Salmon rillettes with herb blinis and salmon caviar Salad: Confit of duckling salad with butternut squash and pomegranate Entree: Double-cut pork chop pan-braised with an apricot and onion compote, and served with duchess potatoes and french-cut green beans Dessert:…

In a Curry

New Orleans loves traditions, especially food traditions. November is traditionally a time to talk turkey. So while discussing traditional turkey leftover recipes with fellow food fiend and writer/editor/publisher Kendall Collins Gensler, she mentioned her “tradition” of making day-after-Thanksgiving turkey curry…

Pop Art

New Orleans Retro Soda During a recent meal at Zea Rotisserie and Brewery in the Clearview Shopping Center, the waitress offered us home-brewed root beer or the specialty soda of the week, blueberry. Wow, not only does Zea brew its…

Batter Up

Some people hear the phrase “batter up” and head for home plate, bat in hand. I hear that phrase and head to the kitchen, large frying pan in hand. Batter-fried food is a staple of New Orleans cuisine – some…