Chicken gumbo in half an hour: not exactly traditional, but still quite delicious.
Muffuletta. Drool over this New Orleans creation!
New Orleans BBQ Shrimp
Classic Beignets with Cafe Du Monde Coffee
The deservedly famous muffuletta sandwich at New Orleans's Central Grocery.
Shrimp and Duck Gumbo, made with a dark duck fat roux, inspired by a recent trip to NOLA.
A hearty, no-fail okra, andouille, and shrimp gumbo
How to make mini king cakes for a belated Mardi Gras party
Onion, celery, and bell pepper--New Orleans' Holy Trinity and an essential ingredient in any authentic gumbo.
Hollandaise Sauce completes a breakfast of Eggs Benedict
Prosciutto-Wrapped Tuna Muffuletta
Celebrate Mardi Gras with Crawfish Fettuccine
Beignets three ways: cinnamon and sugar, powdered sugar and chocolate dipped.
A traditional and really authentic Mardi Gras King Cake.
Celebrate Mardi Gras New Orleans-style with a traditional King Cake
Turns out a healthy dose of spices in your diet is, well, healthy for you. Also, just in time for Mardi Gras, a lightened take on Red Beans and Rice.
Coconut mango white chocolate bread pudding with rum sauce, a fabulous take on a classic new Orleans dessert.
calling it Spaghetti Collins makes pasta with just chopped green onions and Parmigiano-reggiano something sophisticated
Eggplant and Merguez Sausage Casserole, one of two recipes in a story about the salvation of Cajun cooking in New Orleans
And they're healthy too! New Orleans Black Muffins
Beignets, under a cloud of confectioner's sugar, at New Orleans' Cafe Du Monde.
An oyster PoBoy with mac and cheese
NOLA fries: thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper.
Muffuletta and Veggie Picnic Loaf, served by Not Quite Nigella
Beignets - A New Orleans Classic
Louisiana red beans & rice- the perfect comfort food on a fall day when you're far away from home.
Savory and Spicy Jambalaya by Chef Matthew Gladstone, L.A. Magazine’s Third Annual Food Event
This classic Muffuletta Sandwich originated in New Orleans in 1906. Its key flavor component is the olive mix.
Experience Commander's Palace, the iconic New Orleans restaurant where Emeril Lagasse and Paul Prudhomme got their starts.
Open air seafood market located outside New Orleans.
Plantains act as the star of the show in this Fosters recipe. Serve with butter pecan ice cream and watch them weep.
The famed po' boys at Domilise's are unforgettable. Here is a snapshot of an oyster and catfish po' boy, freshly fried for your eyes.
Eggs Sardou, a somewhat seductive example of French-Creole cuisine.