Brett Martin

While lesser-known than gumbo or jambalaya, gravy is a Cajun classic worth its weight in gradoux. And at the annual Blackpot Cookoff in Lafayette, it’s the stuff of legend

Classic muffuletta, oyster BLT, or hot-sausage banh mi? No place boasts a deeper sandwich bench than the Crescent City

Along with a time of restraint, Lent in New Orleans ushers in the season of divine fillets with your neighbors

A New Orleanian charts a briny new Thanksgiving ritual

In kitchens across New Orleans and beyond, Southerners stir a pot that never cools

Just outside New Orleans proper, Metairie, Chalmette, Gretna, and other suburbs offer a world of sublime tastes, from spit-roasted lechón to Creole Italian classics to the po’boys of your dreams

A stranger-than-fiction road trip with the novelist and Sunshine State native John Brandon amid the swamps, springs, cemeteries, sinkholes, alligators, manatees, and real-life characters that inspired his epic Ivory Shoals

Compton’s ethereal Compère Lapin—arguably the hottest restaurant in town and named for the Br’er Rabbit of her Caribbean upbringing—is a case study in the push and pull of tradition, and the boundless future of Crescent City cuisine

Before the TV shows, the cookware, “Bam!,” and the rest, Emeril Lagasse was a young chef taking over the venerable Commander’s Palace, the launching pad for a career that would change the food world forever. Now, with his first new New Orleans spot in nearly two decades, he’s back to doing what he really loves