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Brennan's Eggs Hussarde
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Brigtsen's Scallops with Sweet Potato Purée and Onion Marmalade
The sweet potato purée and onion marmalade enhance the natural sweetness of scallops in this recipe by New Orleans chef Frank Brigtsen.
Brigtsen's Oysters LeRuth
Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes.
Brigtsen's Jalapeño Shrimp Cornbread
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Brigtsen's Jalapeño Shrimp Coleslaw
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
Casamento's Charbroiled Oysters
These Parmesan-topped charbroiled oysters can also be grilled.
A popular appetizer at Galatoire's restaurant in New Orleans, this light and satisfying salad is a great lunch on Mardi Gras with crusty French bread.
Hotel Monteleone's Vieux Carré
The recipe for this New Orleans cocktail, named for the French Quarter, or Vieux Carré, comes from the Hotel Monteleone's rotating Carousel Bar.
Commander's Palace Sazerac
How to make a Commander's Palace Sazerac, the official cocktail of New Orleans.
Brennan's Brandy Milk Punch
How to make Brennan's Brandy Milk Punch, a creamy cocktail and New Orleans brunch mainstay.
Arnaud's French 75
This New Orleans cocktail is served at the historic bar attached to Arnaud's restaurant, which dates to the late 1800s.
Arnaud's Café Brûlot Diabolique
Our simplified version of the flaming coffee cocktail served at Arnaud's in New Orleans uses strong black coffee spiced with whole cloves.
Upperline's Oysters St. Claude
Fried oysters are paired with a garlicky sauce in this toothsome appetizer recipe served at Upperline, a restaurant in New Orleans' Uptown neighborhood.
Tommy's Pompano en Papillote
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
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