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Our April 2013 issue revisits classics like cordon bleu and egg foo yung, explores the myriad possibilities of rhubarb, includes house recipes from iconic restaurants in New Orleans, and features authentic dishes from the Republic of Georgia.
Egg Foo Yung
This lacy golden omelette with a filling of ground pork, shrimp, bean sprouts, and scallions was originally created as a special occasion dish. See the recipe for Egg Foo Yung »
Brennan’s Turtle Soup
A touch of sherry heightens the flavor of a rich, silky turtle soup thick with tomatoes—a throwback dish in most other places, but not in New Orleans.
Brigtsen’s Oysters Bienville
Chef Frank Brigtsen’s version of this classic New Orleans oyster dish includes bacon, ham, and sherry for fuller flavor.
Cajun Seafood Boil
This spicy boil is inspired by one served at Charlie’s Seafood in Harahan, Louisiana.
Brennan’s Bananas Foster
Banana liqueur heightens the flavor of the bananas in this flambeed dessert from the New Orleans restaurant Brennan’s.
Brigtsen’s Jalapeño Shrimp Cornbread
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture. Get the recipe for Brigtsen’s Jalapeño Shrimp Cornbread
Brennan’s Brandy Milk Punch
This creamy cocktail is a New Orleans brunch mainstay. It features an aromatic cognac named for the French emperor Napoleon Bonaparte that’s aged at least five years.
The Sazerac—a combination of rye, absinthe, sugar, and Peychaud’s bitters—is the official cocktail of New Orleans.
Arnaud’s French 75
This elegant libation is served at the historic bar attached to Arnaud’s restaurant, which dates to the late 1800s.
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.
Spinach and Walnut Salad (Pkhali)
Almost any vegetable can be substituted for spinach in this vegetarian appetizer sprinkled with pomegranate seeds. In Georgia, roasted beet and green bean versions are common.