The fragrance of fresh lemon makes these doughnuts perfect for a coating of confectioner's sugar or a light glaze plus a topping of toasted coconut.
Brushing some honey-lime butter onto the spiced shrimp just before serving adds richness and rounds out the spices.
In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked…
This bourbon-laced dessert is the perfect finale for a Kentucky Derby party. You'll need 16 small parfait glasses or mason jars. If you're serving heartier appetites, double the portions to…
The New Orleans dessert of bananas Foster inspired this riff on a classic banana cream pie. It features a layer of rum-spiked sautéed bananas under the traditional pudding filling, plus a…
Sometimes it’s helpful to think of a garnish in an uncommon way. Consider the absinthe rinse found in a traditional Sazerac cocktail as an aromatic garnish that’s placed underneath the…
This soup is a complete meal! Just add a warm French baguette and you’re golden. Feel free to experiment with different types of sausage, including the wonderful variety of flavored…
New Orleans rémoulade is a spiced-up version of the classic French mayonnaise-style sauce. The cool, fresh, briny flavors of boiled shrimp dressed in remoulade make this dish a good starter…
Bone-in chicken gives the stew more flavor; the meat becomes so tender that it falls from the bone. If, however, you don’t feel like fishing out the bones later, you…
To bake this in one large dish instead of individual custard cups, simply add 10 minutes to the cooking time.
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