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04/15/2013
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.
Issue #155
04/15/2013
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.
Issue #155
04/15/2013
Brigtsen's Jalapeño Shrimp Cornbread
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Issue #155
04/15/2013
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.
Issue #155
04/10/2013
Casamento's Charbroiled Oysters
These Parmesan-topped charbroiled oysters can also be grilled.
Issue #155
03/24/2013
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.
Issue #155
03/24/2013
Brennan's Brandy Milk Punch
How to make Brennan's Brandy Milk Punch, a creamy cocktail and New Orleans brunch mainstay.
Issue #155
03/24/2013
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.
Issue #155
03/24/2013
Commander's Palace Sazerac
How to make a Commander's Palace Sazerac, the official cocktail of New Orleans.
Issue #155
03/24/2013
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.
Issue #155
03/21/2013
Mr. B's Gumbo Ya-Ya
This dark-roux gumbo recipe originates in Cajun country.
Issue #155
03/21/2013
Oysters Rockefeller
This ubiquitous New Orleans oyster recipe was invented at Antoine's in 1889.
Issue #155
03/21/2013
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.
Issue #155
03/21/2013
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.
Issue #155
03/21/2013
Crawfish Etouffée
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
Issue #155
03/21/2013
Mr. B's Barbecued Shrimp
Jumbo peel-and-eat shrimp are bathed in a tangy, spicy butter in this classic New Orleans recipe.
Issue #155
03/20/2013
Brennan's Eggs Hussarde
This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
Issue #155
03/20/2013
Brigtsen's Oysters Bienville
Chef Frank Brigtsen's version of this classic New Orleans oyster recipe includes bacon, ham, and sherry for fuller flavor.
Issue #155
03/20/2013
Commander's Palace Shrimp & Tasso Henican
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Issue #155
03/20/2013
Brennan's Bananas Foster
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Issue #155
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