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04/14/2013
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
04/14/2013
Brigtsen's Jalapeño Shrimp Cornbread
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Issue #155
09/12/2012
Red Beans and Rice
In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing.
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
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
02/15/2007
Fried Sweet Potatoes
Try these tasty goodies for a variation on standard fried potatoes.
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
10/24/2012
Menu: A Southern Gumbo Supper
A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.
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