RECIPE OF THE WEEK: Chef Alfredo Diaz of Azul expertly melds Cuban and Asian flavors

Appetizer

Farm-raised sweet water prawns sautéd in sesame oil with badia seasoning topped with Spanish saffron sauce and white truffle oil

Entrée

Lechon-roasted pork (slow-roasted pig marinated overnight with bitter oranges, garlic and mojo sauce) served with Cuban black beans and...

FOOD: Gumbo z’herbes

Lent and soups have shared a connection on European tables for centuries. Here in New Orleans that link was strengthened when innovative Creole cooks incorporated American Indian...

All Mixed Up

Dressings for the Holidays

Dressings, or stuffings, are simple fare – just stale bread that’s soaked, seasoned and baked inside a bird or served alongside meat,...

Home Cooking

10 classic New Orleans dishes

Unbeknownst to the average tourist dining at restaurants such as the Bon Ton Café or Galatoire’s, bread pudding was not the invention of a chef or any other person with a culinary background. Nor was shrimp Creole or redfish courtbouillon – or many other...

Crawfish Bisque

A Cajun dish that's disapearing

Stuffing

It's not just for the birds

I once came home from a St. Patrick’s Day parade weighted down with vegetables, an occurrence that as far as I know is exclusive to New Orleans. Hurled from the floats into my waving arms were cabbages, bell peppers, carrots, potatoes and an onion or two. Instead...

Save the Daube

Rediscovering an endangered dish

Carnival's Dish

Going local with grillades and grits

In a Curry

Sometimes loved, often misunderstood

Pop Art

New Orleans Retro Soda During a recent meal at Zea Rotisserie and Brewery in the Clearview Shopping Center, the waitress offered us home-brewed root beer or the specialty soda of the week, blueberry. Wow, not only does Zea brew its own beer, but the restaurant also makes its own soda pop in...