Ralph Brennan of New Orlean’s beloved restaurants Brennan’s and Napoleon House shares his family’s go-to recipe.
Photo: COURTESY OF RALPH BRENNAN RESTAURANT GROUP
Slurricane: An Updated Hurricane
A gimmick-free take on the classic Bourbon Street cocktail.
Photo: MARGARET HOUSTON
Banana Beignets with Pecan Rum Caramel
The St. Lucia native brings Caribbean flair to the New Orleans classic
Photo: Courtesy of Compère Lapin
Emeril Lagasse’s Cajun Bloody Mary
A super spicy cocktail makes a perfect wake-up call for Fat Tuesday.
Photo: COURTESY OF EMERIL’S HOMEBASE
Bring a taste of New Orleans into your kitchen with this family recipe courtesy of Garden & Gun Club’s Gina Lee.
Photo: CHRIS BOEK
Two beloved New Orleans foods come together. These savory seafood beignets have been a staple on the menu at La Petite Grocery since 2007.
Photo: COURTESY OF LA PETITE GROCERY
Generations of New Orleanians have enjoyed milk punch on holiday mornings—especially during Mardi Gras season.
Photo: CHRIS GRANGER | COURTESY OF RALPH BRENNAN RESTAURANT GROUP
New Orleans chef Justin Devillier adds a couple of tasty twists to the classic dish.
Photo: DENNY CULBERT
Subbing vanilla ice cream for milk or cream turns this classic celebratory cocktail into a sweet boozy treat.
Photo: ALISON GOOTEE
This miniature take on a Carnival tradition is made from a traditional French-style dough, then sliced it into small disks, and baked in a cupcake tin.
Photo: JACQUELINE STOFSICK
Lucy’s Signature Summer Seafood Gumbo
Made with crab, shrimp, tomatoes, and okra, Lucy “LuLu” Buffett’s seafood gumbo is inspired by her grandmother’s recipe.
Photo: ANGIE MOSIER
A Carnival Cocktail Fit for a King
This bold blend of bourbon and blackberry hails from the birthplace of brunch
Photo: Sam Hanna
The muffuletta (moof-uh-leh-ta), a massive sandwich of meat, cheese, and tangy vegetable relish on a round sesame roll has been a cornerstone of Crescent City cuisine for more than a century.
Photo: COURTESY OF COCHON BUTCHER
Chef Isaac Toups rejects the idea that seafood and cheese cannot coexist. This combination of Gruyère, saffron, and crab meat is ample proof.
Beignets with Raspberry Coulis
Bring a bit of classic New Orleans sweetness to your kitchen
Photo: Sam Hanna
Personal chef and caterer B. J. Dennis’s take on this classic Southern comfort food substitutes shrimp for beef and recommends adding smoked meat for extra flavor.
Photo: WADE SPEES
As an Alabama chef with New Orleans roots, Bill Briand has a number of tricks up his sleeve when it comes to making étouffée. None more critical than keeping the roux from burning. “Have your glass of wine or your cold beer next to you, and don’t leave it alone,” Briand says.
Ojen, this simple Carnival cocktail’s main ingredient, was first produced in nineteenth-century Spain. After New Orleanians had difficulty tracking down bottles of the popular anise-based liqueur, local Sazerac Co. revived it and now produces its own.
Photo: COURTESY OF RALPH BRENNAN RESTAURANT GROUP
New Orleans chefs cheat a season of restraint with indulgent, seafood-focused specials
Photo: Courtesy of Jack Rose
Hosts in New Orleans serve this festive batch cocktail during parade watch parties. “The recipe incorporates first-of-the-season Ponchatoula strawberries for the Strawberry cordial,” says Katy Casbarian, co-owner of Arnaud’s Restaurant and the French 75 Bar.
Photo: Sara Essex Bradley
Bacon Popcorn Drizzled with Creole-Spiced Butter
Popped in bacon grease and coated in spiced clarified butter, New Orleans chef Kevin Belton has perfected salty decadence with this party snack.
Photo: EUGENIA UHL
The Vieux Carré, a New Orleanian twist on the Manhattan, was created at the Hotel Monteleone bar in 1938.
Photo: MARGARET HOUSTON
This tasty, messy Louisiana favorite necessitates head-on, shell-on shrimp, according to Chef Donald Link. “There is some sort of magic created by having the heads on, and in the way the flavor melds with the butter and black pepper”
Photo: CHRIS GRANGER
The Commander’s Palace Bloody Mary
This Commander’s Palace concoction is favored by generations of New Orleans residents and visitors. Here, the recipe is slightly simplified for at-home mixologists.
Photo: ERIC MEDSKER, COURTESY OF TEN SPEED PRESS
A Georgia pastry chef honors her Louisiana roots with a spiced dessert
Photo: Husk Savannah
An Alabama chef with New Orleans roots shares his take on classic crawfish étouffée
An At-Home Mardi Gras Cocktail
For a new lease on licorice, try this taste of Carnival in a glass
Photo: JOHNNY AUTRY | FOOD STYLING BY CHARLOTTE AUTRY
Photo: Johnny Autry
This sparkling green cocktail from Justine in New Orleans keeps the good times rolling
Photo: RANDY SCHMIDT
Photo: Sam Hanna
A classic Mardi Gras treat from the owner of Arlington, Virginia’s, Bayou Bakery, Coffee Bar & Eatery
Photo: Courtesy of Bayou Bakery, Coffee Bar & Eatery
A Creole Brunch Favorite from Arnaud’s
The New Orleans restaurant’s brunch gets jazzed up with Eggs Pipérade with a versatile Creole sauce
Photo: Courtesy of Arnaud's
