creole-food

New Orleans icon John Besh’s fourth and latest cookbook is a collection of family recipes for the home cook with a hankering for Cajun and Creole spice. With simple, hearty fare, detailed instructions and anecdotes that will make you feel like you’re right there in Louisiana, a hot (or really hot) meal is just a…

Commander's Palace has been a New Orleans institution since 1880.[/caption] For fans of Hurricanes and po' boys, any month is a good month to head down to New Orleans. But there's just something about February that makes the Crescent City shine. The temperature starts climbing back toward the 70s (but without that awful humidity), Gulf…

Cajun jambalaya is the love child of risotto and paella. The creaminess of the rice is similar to that of a well-made risotto, while the shrimp, andouille and chicken combination are reminiscent of paella. Jambalaya is a dish of Spanish and French origins by way of Louisiana. There are two different styles of jambalaya: Creole,…

Sure, you’re familiar with Nashville and Atlanta. But what about the smaller southern cities packing just as much flavor? In The Hidden South, Chris Chamberlain takes a look at a region of the South that is most certainly worth traveling to for the food. When most folks think about Louisiana cuisine, New Orleans is the…

[caption id="attachment_63479" align="alignnone" width="700" ] Clockwise: The oyster bar at Felix's, Coop's Place, an order of Cheddar burgers at Port Of Call, the legendary fried chicken at Fiorella's.[/caption] New Orleans is a fun drinking town, especially with all these great new cocktail bars cropping up. But with a fun drinking town comes the not-so-fun-hangover-morning town.…

A couple tens of thousands of people – don’t quote me on that number – squeezed in last Sunday to watch Bruce Springsteen belt out bittersweet songs about living hard and staying true. (Janelle Monáe writhed on her stage nearby.) I ducked out from the crowd just before the end of the performance. I had…

To quote the regional cookbook Louisiana Entertains, “Good gumbos are like good sunsets: no two are exactly alike, and their delight lies in their variety.” All gumbos use a roux. However, in addition to a roux, some gumbos flavor and thicken with okra and others call for filé powder. Integral to Creole and Cajun cooking,…

Don't know your way around New Orleans' storied culinary scene? Our friends over at Uptown Magazine picked out a dozen choice favorites, including these five: Dooky Chase Leah Chase, known as the "Queen of Creole Cuisine," has been operating Dooky Chase since the 1960s and has established it as a staple of New Orleans’ restaurant…