Saveur

Benedictine supplies the racy edge for this cocktail named for New Orleans' French Quarter.

This creamy, elegant dish (from New Orleans’s Commander’s Palace) can be made ahead of time and brought out as a first dinner course.

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.

In grand French-Creole dining rooms of New Orleans, like Antoine’s and Galatoire’s, the finale to a fine meal has long been a flaming cup of this citrus and brandy-spiked coffee.

A dark roux and homemade stock are the cornerstones of this gumbo.

Rich and creamy oyster stew is a restaurant classic and a popular Thanksgiving first course in New Orleans.

This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean’s Upperline restaurant and an avid home baker.

The best part of this dish is the sauce and bread; the shrimp come second.