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RecipeSauté of Louisiana Crawfish
You can buy crawfish live or already cooked and shelled. Most people use the cooked tails. They’re so much easier to cook with and don’t usually cost more despite the…
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RecipeNew Orleans-Style Anasazi Beans and Rice
In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked…
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RecipeBanana-Rum Crêpes with Brown Sugar Whipped Cream
This recipe is excerpted from Southern Comfort: A New Take on the Recipes We Grew Up With.
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RecipeLake Charles Dirty Rice
The traditional Cajun dish of dirty rice (rice cooked with chicken livers, spices, and aromatics) is the perfect pairing for New Orleans chef Donald Link's Sunday Night Fried Chicken. The…
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RecipeNew Orleans–Style BBQ Shrimp
Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there's no barbecue…
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RecipeClassic Bananas Foster
Created at Brennan's restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then…
