Savory beignets are a thing! This version is called the Jam n Ham Beignet, and it's from Beggars Banquet at 1330 Prytania, just a few blocks above Calliope. It features black forest ham and raspberry preserves spread over a freshly made beignet & closed into a sandwich. Of ... Read more

This is dark-roux gumbo, with a couple of twists. It uses blackened-and-braised turkey necks (a recipe for which is included separately below), and it includes poblano rather than green bell peppers. See the Notes section for some excellent tips on executing this recipe. I... Read more

Move over sandwiches and make room for a Louisiana pistolette: a Cajun stuffed shrimp and meatball roll! The combination of flavors will impress your guests for your next gathering; this is the kind of "big batch" recipe that serves a crowd. Thanks to Executive Chef Marcus ... Read more

Executive Chef Chris Borges (of the Commons Club at Virgin Hotels New Orleans) puts a Southern twist on sliders this football season with a unique dish featuring a crispy tomato, pecan romesco, fennel chow-chow, yellow cornmeal, and more, using a green tomato patty instead ... Read more

Limeade is an under-appreciated alternative to lemonade, and a popular menu item in New Orleans' many Vietnamese restaurants. This frozen version is perfect for hot summer days (crushed ice is worth the trouble!) all by itself, and it makes a fine partner for rum, vodka, gi... Read more

This mignonette—a vibrant sauce made with vinegar & shallots that's sprinkled on top of oysters—comes to us from Executive Chef/Owner Melissa Araujo of Alma Cafe in the Bywater. It's a recipe to which she has a personal connnection "because it has all the ingredients and ta... Read more

This month, we have a pair of refreshing summery cocktail recipes from Lead Bartender Heather Blanchard of The Pool Club at the Virgin Hotels New Orleans, on Baronne near Lafayette in the CBD. Also, something NOLA locals & summer visitors might want to note at the bigging ... Read more

The difference between chocolate mousse and the filling of this crémeux (trans. creamy) tart is that the latter doesn't contain whipped egg whites or whipped cream, and so has a denser, less airy consistency. Which makes it an excellent filling for a tart shell. The crust ... Read more

This month's recipe comes to us from Chef Kathryn Searcy at Costera, a coastal Spanish restaurant and bar on Prytania & Robert Sts. Pan Con Tomate is a classic tapa and makes simple & elegant appetizer/Happy Hour finger food. The list of ingredients is short and the techniq... Read more

Rice and beans are a staple in many cuisines, and they're perfect for Lent. This version comes to us from Executive Chef/Owner Melissa Araujo of Alma Cafe, a Honduran eatery on Louisa St in the Bywater. It's rather different from New Orleans red beans and rice, in that it u... Read more