food

Craving Comfort

Ingredients:  1 ⅔ pounds rabbit 3 Tablespoons unsalted butter 3 Tablespoons oil 1 large onion, chopped 1 medium green bell pepper, chopped 2 stalks celery, chopped 4 green onions, chopped 3 cloves garlic, minced 4 Tablespoons flour 1 cup red wine 2…

Oh Me Oh My

Just after our seafood industry was threatened by the openings of the Mississippi River spillway, we get the good news of a crawfish abundance and lower prices. That’s manna from heaven for the backyard cooks. Backyards are not the only…

Sur le menu: Spicy Adventure

Located 10 miles south of New Iberia, Avery Island is a 2,200-acre salt dome packed hundreds of feet thick with the mineral and mined since the 18th century. It is also home to Tabasco hot pepper sauce, founded by Edmund…

News From the Kitchen

Laurel Oak The Magnolia Hotel, on Gravier Street, is now home to Laurel Oak, a Southern Brasserie. The restaurant results from a partnership between hotelier Stout Street Hospitality and TAG Restaurant Group, both out of Denver. Local chef Wesley Rabalais…

Smokin’ Hot

Not long ago, good Southern barbecue was a rare find in New Orleans. A slice of meat drenched in barbecue sauce was about the closest you could get. Shortly before the turn of the 21st century, a few cooks with…

More Mole

ENCHILADAS 4 corn tortillas 1 3-pound roasted chicken, meat pulled off the bones 1 Tablespoon queso fresco  2 Tablespoon cilantro, minced 1 Tablespoon sesame seeds, toasted In a new skillet with 1 teaspoon of olive oil heat the tortillas until…

Crawfish Recipes

It’s the height of crawfish season, and as much as we love our weekly crawfish boils, we also enjoy those little crustaceans in other preparations. For a change of pace, try a crawfish etouffée enriched with shrimp and lump crabmeat,…

Sur la menu: Culinary Celebration

With twenty-six years of hospitality experience between them, in the fall of 2018 Candace Cooper and Jacob Sonnier decided it was time to make the move and open their own restaurant. “The concept was a simple one,” Sonnier said. “Get…

News From the Kitchen

The Independent Caveau NOLA The Independent Caveau NOLA is a fairly new wine bar and retail operation that also serves cheese and charcuterie plates, as well as high-end tinned seafood. Operated by Joanne Close and husband Jim Yonkus, it’s a…

Savory Satisfaction

Pecan Crust 3/4 cup pecans 1 cup all-purpose flour 1/4 teaspoon salt 5 Tablespoons butter, chilled 3 Tablespoons ice water Preheat the oven to 350 degrees. Grind pecans fine in a…

Hitting Reset

I used to go on a clean eating binge at the start of every year, sickened from the excesses of the prior season while gearing up for the ultimate excess of Mardi Gras. I gave this up two years ago…

Roadside Dining: Touch of Brass

Justine, the sprawling 200-seat French Quarter restaurant is the third from spouses Mia Freiberger-Devillier and James Beard Award -winning Chef Justin Devillier, following the quietly elegant La Petite Grocery on Magazine Street and the now-shuttered downtown gastro pub, Balise. This…

Details: There's No Place Like Roam

Lately you’ve noticed that some of your most fun group dining outings are at food halls. The perfect compromise for the picky eater, the adventurous foodie and the steadfast dieter, the variety and range that the concept provides has so…

Food: Seasoned Greetings

Church services, drop-in parties and hearty gumbos are Christmas Eve traditions for many south Louisiana families. While our city’s French Creole settlers broke their fast after midnight Mass in a celebration known as Réveillon, schedules now adhere to earlier gatherings…

Restaurant Insider: News from the Kitchen

Rockrose New Orleans finally has a first-rate Greek restaurant now that Rockrose has opened. Owner Nick Asprodites and chef Brian Doyle have a menu leaning more toward fine-dining than hummus and gyros, with dishes like ouzo and beet-cured cobia with…

Table Talk: Culture Connection

There are plenty of Vietnamese restaurants in New Orleans, but there is only one like the Em Trai Sandwich Company. Recently opened by chef and owner Tung Nguyen, Em Trai cleverly melds traditional Vietnamese, American barbecue and local poor boy…

Best of Dining

For our annual December list of restaurant, food and drink “bests,” our team of writers, plus our editorial staff, met with the difficult task of honoring a few of our favorites. The restaurants, people and places listed within mark some…

News From the Kitchen

  Quitutes Brazil is a huge country and accordingly has a diverse cuisine. Until recently, I was unfamiliar with “quitutes,” which translates to “canapés” in Portuguese. Quitutes is also the name of a restaurant that opened in August in Arabi…

Beyond the Taco

Beloved Creole dishes fuel lifetimes in New Orleans with diehards sticking to red beans on Monday and gumbo on Friday. Nevertheless, population shifts find adventurous diners and cooks loving the influences of foreign cuisines. Not the least of these are…

Les Personnes: Keep on Truckin'

Little do Lake Charles lunchers know the reason there’s sauce on the side of your face and napkins pinned under your thighs to keep them from blowing away in the wind is because a loving mother underestimated the spoken capabilities…

Cool, Satisfying Summertime Bites

Though I’m an enthusiastic cook, by the time August rolls around I want nothing to do with a heat belching oven, roiling liquid in a hot pot or even hot food. I am in the mood for cool, refreshing soups,…

Summer In a Bite

Crab Cakes 1 pound jumbo lump crabmeat, picked over for shells Finely grated zest of 1 lemon 1/4 cup mayonnaise 2 teaspoons Creole mustard 1 teaspoon prepared horseradish 1 Tablespoon pickle brine 3/4 teaspoon celery salt 1/2 teaspoon paprika 1…

Best New Restaurants

Discussing food, cooking and restaurants is a part-time sport for New Orleanians. From breakfast to brunch, lunch to cocktail bites, dinner to late night eats and desserts, we’ve got a lot to talk about. Enjoy our selection of the best…

Opulent Offerings

New Orleanians of a certain age may recall when local “happy” hours came in three basic forms with slight variations thereof: Three-for-one well brand specials at The Boot, Friar Tucks, Hillary’s and Shanahan’s; the Friday evening “Sippin’ into Sunset,” the…

Classically Louisiana

As a child of New Orleans, coming up in the ‘70s and ‘80s, I was accustomed to seeing the same things on restaurant menus again and again, as I dined out with my gustatory-minded parents. Common were panéed meat, poultry…

Café Navarre

New Orleans is a city of distinct neighborhoods each with its own personality, flavor and favorite haunts. Yet even food writers can slip into a rut of covering the same beats – Warehouse District, Magazine Street and the Quarter –…

Shrimp Toast

A cornerstone of the Pu-Pu platter – companion to crab rangoon, sticky red ribs, fried wontons and other Americanized Chinese bites – shrimp toast is finally getting the respect I have long denied it. As a child I indulged at every…

Mucho Mojo

Crispy Fish 4 5-6 ounce yellowtail, skin on and scales off 1 cup corn flour 1 teaspoon paprika ½ teaspoon black pepper ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon cayenne pepper Oil for frying In a bowl, whisk together…

Sur la menu: Filler Up

Last fall the familiar historic corner of Johnston and Jefferson streets in downtown Lafayette, previously occupied by The Filling Station and long ago serving as a Conoco gasoline station, reopened after a full renovation and expansion as Spoonbill Watering Hole…

Bright Start to the Day

Choosing a restaurant in the French Quarter can be tricky – there are all too many places geared to the tourist trade that overcharge and underdeliver. Give thanks, therefore, for French Toast – the latest outpost in a mini-chain of…