Bananas Foster is a New Orleans classic — it’s easy, delicious, and makes a grand finale to any meal! INGREDIENTS: 4 tablespoons unsalted butter 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 4 firm-ripe bananas, peeled and sliced lengthwise into halves 1/4 cup banana liqueur 1/2 cup dark rum 1...Read More

INGREDIENTS: 1 tablespoon butter, melted 3 extra-large whole eggs 8 extra-large egg yolks 5 cups half-and-half 1 1/2 cups sugar 2 teaspoons pure vanilla extract 1/4 teaspoon cinnamon 1/4 teaspoon allspice 6 croissants, preferably stale, sliced horizontally 1 cup raisins (soaked in 1/4 cup bourbon overnight) 1/4 cup butter, melted 1 tablespoon sugar METHOD: Preheat...Read More

The original recipe is from The New Orleans Cookbook, by Rima Collin, featuring crawfish – but shrimp is also popular and more readily available in California. Étoufée is a highly spiced stew and a one-dish meal. If you can find a copy of this cookbook, it’s worth every penny for authentic New Orleans-style cooking. INGREDIENTS:...Read More

Classic French rémoulade is a mild white sauce, but the spicier New Orleans version is made with Creole mustard and horseradish. Elegant old restaurants in the French Quarter, such as Arnaud’s and Galatoire’s, serve the most delicious shrimp rémoulade in town. This creamier sauce is closer to the version served at Arnaud’s. It’s delicious over...Read More

INGREDIENTS: 1 cup butter, melted 1/2 cup olive oil 1/4 cup dry white wine 1/4 cup minced parsley 2 tablespoons fresh lemon juice 4 large garlic cloves, minced 2 whole bay leaves, crushed fine 1 teaspoons dried basil 2 teaspoons dried rosemary 1/2 teaspoon dried oregano 1/2 teaspoon salt 1 tablespoon paprika 1 teaspoon Worcestershire...Read More

When a Southerner wants banana pudding, this is the recipe they’re expecting – the one that was printed on the Nabisco Nilla Wafers box for years. It’s even better if you can find your grandma’s yellow Pyrex bowl from the set of nested bowls popular in the 1950s or 60s. That was the standard banana...Read More

This dessert is very simple and quick to make and keeps in the freezer for over a week – it’s a great dessert to make ahead for a dinner party. INGREDIENTS: Crust 16 whole graham crackers 1/4 cup sugar 6 tablespoons melted butter Filling 2 (14-ounce) cans sweetened condensed milk 1 1/4 cups fresh lemon...Read More

Start the dough the night before you plan to serve. For a true New Orleans experience, serve with piping hot cafe au lait made with chicory-flavored Community Coffee and hot milk. INGREDIENTS: 1 package active dry yeast 1 1/2 cups warm water (100-115° F) 1/2 cup sugar 2 teaspoons salt 2 large eggs 1 cup...Read More

“This gluten-free, dairy-free torte will surpass your expectations. It did mine. It is rich, flavorful, and absolutely delicious. It’s perfect for vegans as well as those of us who can’t tolerate gluten or dairy. A sensational, show-stopping dessert.” — Patricia Rain INGREDIENTS: 1 cup almonds, finely ground 1/4 cup cocoa powder, sifted 1/2 cup granulated...Read More

Nettles are rich in vitamins A, C, D, and K, calcium, magnesium, flavonoids, serotonin, and histamines. INGREDIENTS: 10 cups washed nettle leaves Water to cover 3 tablespoons butter 1/4 cup flour 1/2 cup finely chopped red onion 3 cloves finely chopped garlic 1/4 cup chopped chives 2 cups chicken or beef stock, homemade preferable 1...Read More