Recipes

Wise Cracks

One of this city’s grandest pleasures is dining midday on eggs Benedict, Sardou or...

FOOD: Gumbo z’herbes

Lent and soups have shared a connection on European tables for centuries. Here in...

All Mixed Up

Dressings for the Holidays Dressings, or stuffings, are simple fare – just stale bread that’s...

Simply Sublime

Evan Hayes of the Delachaise concocts a menu that is deceptively simple, but full...

Musseling In

Chef Chip Flanagan of the Bar & Bistro at La Louisiane puts a local...

A Seaonal Repast

Chef Jeremy Langlois of Latil’s Landing Restaurant adds sophisticated flair to this summer menu APPETIZER...

Crawfish Bisque

A Cajun dish that's disapearing By DALE CURRY If someone were to ask what the most...

Stuffing

It's not just for the birds I once came home from a St. Patrick’s Day...

Save the Daube

Daube is one of the great winter meals in New Orleans, though it sits...

Carnival’s Dish

Years ago, shortly after I moved to New Orleans, I was a guest at...

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