Untitled Document
Le Beaujolais Nouveau est arrivé (Almost)
Le Beaujolais Nouveau est arrivé (Almost)
Joe Briand

Thursday November 19th the third Thursday of November is the date for the release of the 2009 Beaujolais Nouveau.  The publicity surrounding the…
Pumpkin Cheesecake
Pumpkin Cheesecake
Viki Gruntz

Ingredients: 1 1/2 cups graham cracker crumbs1/3 cup butter 1/4 cup granulated sugar 3 (8 ounce) packages cream cheese 1 cup granulated sugar 1/4…
"Mac" Daddy - The on-going comfort of…
Kendall Gensler

Restaurants throughout the country are adding comfort food at reasonable prices to attract customers and Macaroni and Cheese tops the list on menus…
The Brunch Chronicles: The Ruby Slipper…
The Brunch Chronicles: The Ruby Slipper…
Meghan Jones

Now that we've got a few half-marathons under our belts, my running buddies and I have turned our attention towards February's Mardi Gras Rock &…
Feasting at the Mirliton Festival
Feasting at the Mirliton Festival
Kim Ranjbar

Call it a chayote, an alligator pear, a chow-chow or a mirliton, I didn’t even know this delicious fruit existed until I moved to New Orleans.…
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Spinach Pie a la Jennifer

Vegetable

Jennifer is my wife's niece. and she was our favorite…
Ingredients

2 10-oz. bags fresh spinach. picked and washed1/4 cup olive oil1 medium onion.…
Method

1. Leaving the water that clings to the spinach after washing. cooked the spinach over medium-low heat in a large saucepan until it wilts down completely.…
Read full recipe…
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Corn and Red Pepper Salad

Salads

Remember Mexicorn? (It may still be around. come to think of…
Ingredients

3 red bell peppers4 large ears fresh corn1/2 cup finely sliced green onions. tender…
Method

1. Roast the red peppers under the broiler until the skins are dark brown. Turn them frequently to brown the surface all around. Remove the peppers to an…
Read full recipe…
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Zydeco Sweet Potato Crab Chowder

Soups

Zydeco Sweet Potato Crab ChowderFrom the kitchen of…
Ingredients

2 pieces bacon, cut into 1-inch pieces 4 ounces andouille, ground or chopped …
Method

Cook the bacon in a large stockpot over medium heat until it begins to crisp. Remove bacon. Add the andouille to the bacon drippings. Sauté for…
Read full recipe…
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Barbeque Shrimp*

Fish & Shellfish

Courtesy of Louisiana Cookin' Magazine.
Ingredients

12 raw colossal (10-12 count) Louisiana shrimp, unpeeled,with heads and tails left on2…
Method

Place the unpeeled shrimp, Worcestershire, coarsely ground pepper, Creole seasoning, garlic, and 1 tablespoon water in a heavy 10-inch, stainless-steel sauté…
Read full recipe…
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Asparagus Risotto

Side Dish

Tom Fitzmorris:On my first visit to Italy, we…
Ingredients

1 lb. fresh asparagus1/2 stick butter2 green onions, sliced thin1/2 tsp. crushed…
Method

1. Cut off the bottom tough inch or so of the asparagus anddiscard. Cut off the top inch of all the spears and set aside. Slicethe asparagus stalks…
Read full recipe…
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Cayenne Butter Sauce*

Sauces/Condiments

From Louisiana’s Best Restaurant Recipes by John M. Bailey…
Ingredients

This sauce is perfect for cold or hot boiled shrimp.3/4 cup Crystal hot pepper sauce1…
Method

Cook the hot sauce in a small saucepan over medium heat until reduced by a third. Reduce heat to low and whisk in butter a few pieces at a time, mixing well…
Read full recipe…
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Mirliton Pie*

Desserts

Leonie Leblanc, a.k.a. Aunt Ardine, Belle Chasse. Randy…
Ingredients

2 cups mashed mirlitons1 stick butter2 eggs1 cup sugar1 cup biscuit mix…
Method

Boil several mirlitons in a large sauce pot until they are tender; after they cool; peel, cut out the seeds, and cut into small pieces. Then place them in a…
Read full recipe…
Waddaya wanna cook?


New Orleans Dining

Thursday, 16 July 2009 10:33
New Orleans Dining

NewOrleans.Com Featured Restaurants


Trying to decide where to eat while you're in New Orleans can very well be a decision that takes you all day. In fact, New Orleanians are known for talking about their next meal while they're eating their last one!
» View Main Restaurants Page
• French Quarter Restaurants | Uptown Restaurants | CBD Restaurants

Featured Chef - Tom Wolfe


From his earliest memories, Tom Wolfe recalls a childhood filled with food, and a passion for preparing it and serving it to others. (More Tom Wolfe)
» View Complete List of Chefs
• Brian Landry | John Besh | Scott Boswell

Featured Cookbook - Real Cajun


It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living...(More Real Cajun)
» View Complete List of Cookbooks
• Arnaud's Restaurant Cookbook | River Road Recipes

Featured Farmers Market - St. Claude Sankofa Marketplace


The St. Claude Sankofa Marketplace's aim is to bring renewal and economic revival to the still-recovering Lower Ninth Ward neighborhood. (More Sankofa Marketplace)
» View Complete List of Farmers Markets
• Crescent City Farmers Market | Hollygrove Market & Farm
Wednesday, 24 June 2009 13:57
New Orleans Dining
002tb.jpg The Store
814 Gravier St.
New Orleans, LA
322-2446


The Store Restaurant is a very well known breakfast and lunch spot located in the Central Business District. It is a favorite for many people that live and work in the CBD. The store also has an extensive catering menu, popular among offices in the area. A New Orleans native, Chef and Owner Reuben Laws, III started working in the restaurant industry at an early age and always enjoyed being in the kitchen.
Wednesday, 24 June 2009 13:57
New Orleans Dining
culinary_logo.jpg New Orleans Culinary Tours
4648 Lafaye St.
New Orleans, LA
427-9595


Discover the story behind the food with this French Quarter Walking Tour. New Orleans only culinary history tour, you will learn the history of some of the city’s finest restaurants while tasting the food that made New Orleans famous. Find out why food is so celebrated in Louisiana and New Orleans. Serious lovers of food and history, this tour is for you!

Wednesday, 24 June 2009 13:57
New Orleans Dining
008tb.jpgCourt of Two Sisters
613 Royal St.
New Orleans, LA
522-7261


Constructed in the 1830s on the site where the fabled Grand Marquis, Pierre Cavagnal de Rigaud, was said to have resided during the 18th century, The Court is named for the legendary sisters who ran a millinery shop there for a good part of the 19th century.

The restaurant has operated on this site for more than half a century. Whether you're planning an event to be indoors or out, daytime or night, small or large, The Court of Two Sisters offers a perfect setting for every occasion with three elegant dining rooms and our world-renowned open-air courtyard.

Wednesday, 24 June 2009 13:57
New Orleans Dining
001tb.jpgVenezia's Restaurant
134 N. Carrollton Ave.
New Orleans, LA
488-7991


Mr. Anthony Carollo opened Venezia’s Restaurant in 1957, starting out with Pizza and very few Pasta dishes. The Carollo Family very successfully operated Venezia’s for the next thirty years, until Anthony C. Bologna purchased the establishment in 1987. Venezia's Italian Restaurant is a New Orleans favorite, having consistently served the finest Italian food for the past 52 years.

 

Breakfast is the usual repast served at reveille.…
Posted by: Feng Shui on Fri, Nov 13 13:41Read More
Thank you for posting this info. There is always…
Posted by: annie laurie on Thu, Oct 29 9:14Read More
What is opening in Carmellos old location on…
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[SIZE="5"][FONT="Book Antiqua"]Dear All, I'm a…
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A lunch in…
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