We are in anticipation mode again – y’all know we love our Jazz Fest! – and looking to stoke up our NOLA daydreams via our tastebuds. This time, we chose something totally new to our kitchen: crawfish bread.
From Shoofly Magazine: A simple story about a food festival grows to epic proportions when it kicks off the search for some of New Orelans’ best fried chicken.
Crawfish Fettuccini from Suire’s was the perfect complement to our crab cake experiment. Creamy, spicy, homey, with tasty little morsels of crawfish. Wow!
The NOLA farmers market: no tchotchkes, doodads, gewgaws, knickknacks or trinkets here, just fine NOLA foodstuffs, friendly folks, and some fantastic music.
Looking for lunch on a recent trek home from New Orleans, we took the long way along the coast and found a treasure (and I do mean treasure) in the backroads of southern Louisiana. Suire’s Grocery and Restaurant has been serving delicious Cajun food to hungry travelers, locals and hunters since 1976. It was magic: the food, the ambience and especially the people. The Grill-Meister and I were enchanted.
A trek down Magazine Street in New Orleans reveals the existence of garlic beignets, a real treat at a neighborhood cafe called The Vintage.
Even though the traditional Kentucky Derby cocktail is the mint julep, the libation of choice for the Grill-Meister and me is the Bourbon Milk Punch. It is lusciously, sinfully rich – a milkshake for grownups.
A collection of tips for a good time in The Big Easy, compiled at the request of a friend. Prepare yourself for New Orleans trip envy. Let’s go now!
Building anticipation for the New Orleans Jazz Fest by cooking some of our favorite Louisiana recipes at home, like Paul Prudhomme’s blackened fish. Yum!
Jazz Fest eating is so food-truck-trashy-tasty good that you simply have to eat it. How to pick from over 250 options? How to save room for NOLA restaurants?
Bourbon Milk Punch from Bourbon House in New Orleans: if you’re of age and inclined to imbibe, this creamy, dreamy, thick elixir should be on your bucket list.
It can be very, very hot in New Orleans in early May, and the Jazz Fest sun is as strong as their chicory-laden coffee and those marvelous drinks they call Hurricanes. A hat is an imperative: trust me on this.
I have a “food crush” on New Orleans chef Susan Spicer. You’ll understand after you read the post, soak up the photos/atmosphere, and revel in the recipe.