The scent of warm, yeasty dough and sweet powdered sugar drifting through the air is unmistakable — it means you’re near the French Market in New Orleans, where beignets have been a beloved tradition for generations. Golden, airy, and generously dusted with sugar, these pillowy treats are best enjoyed fresh from the fryer with a...Read More

Deeply flavorful and irresistibly comforting, this Shrimp Étouffée brings the spirit of New Orleans straight to your kitchen. Adapted from The New Orleans Cookbook by Rima and Richard Collin, this Louisiana classic is traditionally made with crawfish, but shrimp makes a delicious—and more accessible—alternative on the California coast. The dish begins with a dark, nutty...Read More

A true New Orleans showstopper, Bananas Foster is as dramatic as it is delicious. Tender bananas are bathed in a buttery brown sugar sauce laced with cinnamon, nutmeg, and rum—then flambéed for a touch of tableside magic. Served over scoops of creamy vanilla ice cream, this warm, caramelized dessert captures the spirit of Southern hospitality...Read More

This classic recipe for red beans and rice from The New Orleans Cookbook by Rima and Richard Collin is about as close to “the real deal” as you can get. As Ms. Collin explains, red beans were once the traditional Monday meal in New Orleans. While the wash hung out to dry in the heavy...Read More

This is one of the great soups of New Orleans. The original version was the gift of the late Chef Warren LeRuth and is now a staple on nearly every restaurant menu in the city. INGREDIENTS: 1/2 cup butter 2 bunches green onions, chopped 3 stalks celery, chopped 3 cloves garlic, pressed 1 3/4 pounds...Read More

This is a fabulous holiday appetizer from New Orleans. Be sure to make the horseradish dipping sauce ahead of time to allow the flavors to meld. INGREDIENTS: Oil for deep frying 1 cup all-purpose flour 1/2 teaspoon sugar 1 cup milk 1/4 cup butter, cut into pieces 4 eggs 1 dozen large or 1 1/2...Read More