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New Orleans Magazine May 2014

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East Meets South

Asian cuisines and regional flavors are combing into one pho pot

To Badu

Pamela Davis-Noland talks about her tribute to Erykah Badu.

Try This

Waxing the City opens on Magazine Street, and Tivoli & Lee extends its Whiskey dinner series.

The Natchez Isn’t Just for Tourists

As we stroll down St. Peters Street in the French Quarter, the unmistakable sound of calliope music grows louder. “That has to be coming from the boat,” I say to my husband, Mark. We both agree later that catchy Dixieland tunes being pumped out onto the streets by a 32-note steam calliope is a brilliant […]

The Road to West End

There is an entrance from Orleans Parish to Jefferson Parish where there is only space for one vehicle at a time, and in this instance it wasn’t my automobile that was gong to be first. I was totally deferent to the Mac truck cab pulling a flatbed that was heading my way. Slowly I backed my car along the […]

Men and Their Cakes

In which guys share their recipes

May 2014 Dining Guide

Dining News for May

New World New

The European nationalities that settled New Orleans brought with them their love of spirits and wines. Certainly the Spanish, French and Italians embraced not only their new New World home, but they also gave us, alongside the Caribbean and African population, drinks we still savor today. Spirits, in particular, were indigenous to the old homeland, […]

The Sammich, Rio Mar and Waffles on Maple

Another May and already it seems like the relatively cool weather we had to begin the year is a distant memory. In more northerly latitudes there’s a thing called Seasonal Affective Disorder; sufferers feel lethargic and moody as the temperature drops and the nights grow longer. I am self-diagnosing myself with an analogue to Seasonal […]

Prime Time for Beef

Steak houses of different styles

Proof of Pampering

A burgeoning spa business is rubbing it in.

One Banh Mi, Extra Gravy Please

My “sloppy roast duck” poor boy was dressed with mayo, pickled vegetables, herbs and spicy pork pâté. This was a long way from the standard roast beef dressed with gravy poor boy, but cultural influences often take international leaps. Technically the sandwich before me was known as a banh mi, the Vietnamese version of what we think of as […]

Read & Spin

HISTORY The height of crawfish season is upon us. Celebrate by noshing on a tasty mess of mudbugs while reading about their storied history. In Louisiana Crawfish: A Succulent History of the Cajun Crustacean journalist and Louisiana-native Sam Irwin heaps handfuls of hot history, juicy tall tales and delicious recipes into a spicy pot, resulting […]

Rummaging Through the Racks

Rites of spring at Louisiana Music Factory

Good Numbers for Airport

For the fourth year in a row, Louis Armstrong International Airport continues to experience an astounding increase in passenger volume. At the end of 2013, airport statistics reported moving over 9.2 million passengers through its terminals, making an 18 percent increase over ’09, which saw 7.8 million passengers fly through the facility. New Orleans continues […]

He Hoped to Help

The legacy of Harold Myers

Health Beat

The consumer healthcare website Nerd Wallet Health analyzed 100 of the most common treatments at 89 of Louisiana’s largest hospitals to determine the most affordable hospitals in the state. Topping the list were the Baton Rouge Medical Center in Baton Rouge (ranking at No. 1 for affordability for treatments such as shingles and hernia), the […]

Port Invests in the Dream

The idea of traveling for travel’s sake may seem foreign and easy to forget as we buy faster cars and fly in even faster planes. For the cruise ship industry, however, the old adage still holds true: Half the fun is in getting there. Residents of New Orleans, especially those who live downtown, are no […]

How to Design a School Board

There needs to be a better way

Low Orbit

Michoud is engineering a comeback

Beignets in the Register

The Southern Food and Beverage Museum (SoFab) announced a new and distinct project this year, the National Culinary Heritage Register, a list of culinary products, processes, inventions, traditions and establishments that are at least 60 years old and have contributed significantly to the development of American cuisine and its culture. Qualifications for the register include: […]

Interview With Joy Wilson

Joy Wilson, aka “Joy the Baker,” talks about being a food blogger and a new New Orleans resident.

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