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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
Crawfish Etouffée
Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
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
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
03/20/2013
Brigtsen's Pan-Fried Drum Fish with Shrimp Diane Sauce
Local drum fish are served in a butter-enriched sauce at Brigtsen's in New Orleans.
Issue #155
09/12/2012
Chicken and Sausage Gumbo
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Issue #150
09/08/2010
Crabmeat Sardou
This dish, a popular brunch choice at Galatoire's restaurant in New Orleans, is a variation on classic eggs Sardou, in which artichoke hearts are served over creamed spinach and topped with hollandaise.
Issue #132
12/16/2009
Crawfish Étouffée
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
Issue #126
03/10/2009
Oyster and Absinthe Dome
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.
Issue #119
03/09/2009
Maque Choux and Shrimp
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
Issue #119
10/09/2008
Acadian Syrup Cake
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Issue #115
09/04/2007
Poached Eggs with Tasso and Hollandaise Sauce (Eggs Hussarde)
A Creole favorite, this dish is a hearty addition to any brunch.
Issue #97
09/04/2007
Mirliton Casserole
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
Issue #97
09/04/2007
Pigs' Ears (Couchon d'Oreille)
These crisp confections are given a quick twist with a fork while they're frying, which causes them to look like—yes—pigs' ears.
Issue #97
09/04/2007
Sausages and Gravy with Stone-Ground Grits
This hearty dish of sausage and grits is stick to the ribs good.
Issue #97
07/05/2007
Blackened Redfish
Paul Prudhomme put this "Cajun" classic on the culinary map.
Issue #91
09/26/2005
Cane Syrup Cake
This densely sweet cake is a classic Acadian dessert.
Issue #65
09/26/2005
'Green' Gumbo
This meatless gumbo, made with various greens, is a traditional Lenten dish in Louisiana's Catholic communities. Ham, sausage, or meat stock is often used in the soup at other times of the year.
Issue #65
10/24/2007
Sweet Potato Bread Pudding
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Issue #57
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