Unlike the hours-long little teaser that dropped us into the mid 70s last weekend, a bonafide days-long cool front offering evening lows in the 60s and daily highs in the 70s has settled upon our weary, sweaty city. The…
Restaurants + Food
Perhaps the only child in Louisiana history to be born to a mother with absolutely no culinary skills at all, Jyl Benson began cooking in self defense at the age of six. She is 13 years younger than her closest sibling so her parents were tired and paid little attention as she use the household kitchen as per personal laboratory, sometimes with disastrous outcomes. Her skills have improved greatly over the years and kitchen fires are a thing of the past.
She began her editorial career in 1990 with The Times Picayune and served as a regional reporter covering the southeastern United States for both The New York Times and Time magazine. She wrote "Galatoire's Cookbook: Recipes & Family History from the Time-Honored New Orleans Restaurant" (Random House 2005) as well as several cultural, historical, and architectural guides to New Orleans. She served as editor-in-chief of Louisiana Cookin’ magazine from 2009 to 2011 and founded Louisiana Kitchen & Culture magazine in 2012. In addition to serving as the Director of Culinary Programming for the Southern Food & Beverage Museum/National Food & Beverage Foundation she is a dining columnist for St. Charles Avenue, Acadiana Profile and Louisiana Life magazines, a frequent contributor to New Orleans Magazine, and the author of "Fun Funky, Fabulous: New Orleans Casual Restaurant Recipes" (2015, Pelican Publishing andLouisiana's Tables (2017, Savory House Press).