Rarely is the SAVEUR staff together for holidays, but each year I take the opportunity to celebrate my favorite, Mardi Gras, by making the whole office a New Orleans-themed lunch. Last year's menu of shrimp po'boys with remoulade and fresh coconut ambrosia salad will be one-upped this year by crunchy, decadent oreilles de cochon for breakfast with cafe au lait; then it's on to lunch with a small starter of Galatoire's famous crab maison with homemade New Orleans-style French bread, and a spicy, rich chicken and andouille etouffee with rice. The one holdover from last year's menu is king cake - it wouldn't be Mardi Gras without it. Since many of the best bakery-made versions don't take well to shipping, I've made my own, stuffed with cinnamon- and lemon zest-flecked cream cheese, and of course there's a tiny plastic baby baked inside. Whoever the lucky recipient is that finds it won't have to worry about bringing the next cake - I'll just let them take care of the dishes.