With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!
The Sazerac cocktail was once made with absinthe, but Louisiana passed a law making herb sainte the official ingredient. Were they skeert?
A visit to Arnaud’s must begin in the James Beard Award winning French 75 Bar, then finish in the dining room enjoying dishes developed over 100 years.
Soothe your inner caveman (or cavewoman) and play with fire making Bananas Foster!
This story begins in Hardin County, Kentucky near Fort Knox and it ends eating delicious Turtle Soup. I was taught to fish by my grandparents. Many a time we loaded up the Buick with our cane poles, bobbers and bait to head to fishing ponds on my Aunt’s farm property. For an eight year old these trips were marvelous adventures.
Hollandaise Sauce is one of five “mother sauces” that are the foundation of all others. Marie Antoine-Careme and Auguste Escoffier said so!
Antoine’s in new Orleans has many classic dishes on the menu, but the most memorable to me was their Lobster Thermidor. Roy F. Guste, Jr. the proprietor, broke ground by publishing a cookbook and sharing his recipes. Most restaurants guard them zealously, especially when they were in the family for generations.
Smoked salmon creole reminds me of a deconstructed bagel, sans bagel. Inspired by a dinner in New Orleans, It required a substitution for pompano.
Galatoire’s is a destination restaurant. It’s one of the New Orleans “Grand Dames” because of it’s historical significance and excellence for more than 100 years.
Hey Tim, what are your favorite New Orleans restaurants? I love to help friends dine well, so I decided to document my favorites
As cocktails go, the Vieux Carre’ is a relative youngster compared to many of the classics. Pronounced voo-ka-RAE, the name literally translates as “old square”, which we know today as the French Quarter.
Spell it Cardinal or Cardinale. Either way, this dish gets it’s name from the beautiful bird and it’s color from tomato in the sauce.