Recipes

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…

FOOD

Fulton Street. It�s more a concept than a traffic corridor. Over thelast year, a handful of restaurants have opened there: 7 on Fulton,Wolfe�s in the Warehouse and, most recently, La Boca. Everyone isclamoring for a spot on the half dozen…

RECIPE OF THE WEEK: Oysters Rockfeller

OYSTERS ROCKEFELLER 3 dozen oysters 1 10-oz. package chopped spinach, thawed and pressed dry 1 stick butter 1 bunch green onions, chopped; green and white parts divided 3 stalks celery with tops, chopped with tops divided 1/2 bell pepper, chopped…

RECIPE OF THE WEEK

This weeks recipe is from our sister publication Louisiana Life. Dr. John Beyt's Courtbouillon 1 (5-to-6 pound) gaspergoo, dressed, with head on 3 quarts water 1 tablespoon salt 1 cup vegetable oil 1 cup flour 2 cups onions, chopped 1…

RECIPE OF THE WEEK: Pain Perdu, Discovering lost bread

I love New Orleans. It seems like I love it more since Katrina. All the things we hold dear are more important than before, when we took them for granted. Yesterday, I bought my grandson a bubblegum flavored snowball because…

RECIPE OF THE WEEK: Veal Sweetbreads

This week's recipe comes from our sister publication St. Charles Avenue Magazine. You can pick up your copy at over 300 locations around town or subscribe for home delivery for only $17 a year by calling (504) 828-1380. Iris Chef…

RESTAURANT INSIDER

Ah, June: a blessing – the start of tomato season – and a curse – the start of hurricane season. Welcome back: Chinese food returned to Carrollton Avenue about a month ago – Five Happiness is back at its “new”…

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:…