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.
Absinthe Suissesse: a lovely, lightly fruity, sweet and anise-flavored milkshake. A milkshake for grown-ups.
King Cake Cupcakes - A new twist on a Mardi Gras classic.