Louisiana Cookin'

WHEN I’M TRAVELING outside Louisiana and I see a po’ boy on the menu, I typically wince. It might be a totally fine sandwich, but unless I’m a few hours from New Orleans, I know it won’t really be a po’ boy. What makes a legit po’ boy? That’s easy: t

NEW ORLEANS The Lower Garden District is home to a new Chinese American restaurant, the first restaurant from Cochon alums Bill Jones and Richard Horner. The team is presenting a reimagined take on dishes they grew up eating, made with premium, local

IN OUR OPINION, one of the greatest joys of living in south Louisiana is the pleasure of eating juicy Creole tomatoes at the beginning of each summer. These tomatoes, grown in the rich alluvial soil along the Mississippi River in Plaquemines and St.

AS THE WEATHER starts heating up in late spring and early summer, blue crabs start running in Louisiana’s marshes and showing up on menus and dinner tables around the state. We delight in the delicate sweetness and distinct decadence Louisiana blue c

ONE OF THE MOST iconic images of Louisiana—for me, at least—is a shrimp boat, trawl nets down, illuminated with the first light of day or glowing with the setting sun. It’s not only the beauty of the shrimp boats that feeds my soul but also the knowl

IF YOU LOADED PLATES with all the foods that comprise the south Louisiana canon, you’d need a lot of plates and a really big table. The countries and cultures represented on those plates are equally vast: indigenous, French, Spanish, African, German,

THALIA, located on its namesake street in the Lower Garden District of New Orleans, is about to celebrate its one-year anniversary, and the enthusiasm over this neighborhood gathering spot, lovingly curated by Chef Kristen Essig, is inspiring. Like T

CAN’T-MISS BITES Vacherie At his meat shop located on Louisiana’s German Coast, an area known for its sausage-making traditions, Lester Folse showcases regional specialties such as boudin noir, boudin made without rice, and maudlin, a product that is

After about two years of concepting and renovations, Belle Époque—a cozy absinthe bar just steps off a particularly raucous part of Bourbon Street—opened its doors this past October. The lounge, which shares a building with the historic Old Absinthe

It’s not hard to begin talking about what makes a great po’ boy. First and foremost, it’s the bread. The crispy outside, fluffy inside New Orleans-style French bread is the beginning and the end of the po’ boy. Lacking a loaf made by Leidenheimer Bak

WITH SUMMER on the horizon, backyard barbecues and potlucks will start to pop up, and you’ll need a great side dish to bring with you. Rice salad makes a refreshing side, and it’s so easy to throw together for any gatherings you get invited to this s

SWEET DOUGH PIES are a specialty in St. Landry Parish. These pies are made with a dough that yields a tender, melt-in-your mouth crust, and they can be filled with all types of fillings, from lemon curd to fresh fruit and chocolate to sweet potatoes.

ELIANA DE LAS CASAS has been a culinary star on the rise since she was a young child. Her star continues to shine in her fourth cookbook, Teen Chef Cooks: 80 Scrumptious, Family-Friendly Recipes (Rodale, 2019), which offers up seasonal, vegetable-hea

THIS SUMMER, 2003 Chef to Watch Jeremy Langlois of Houmas House in Darrow celebrates his 25th year in the professional kitchen, and while much has changed for him in that time, he has stayed true to his style of cooking. His first big break was with

FROM THE BRANDY CRUSTA and the Sazerac to the Vieux Carré and the Ramos gin fizz, most of the storied New Orleans cocktails have well-known recipes, and people stick to them. The Hurricane, on the other hand, does not. The story for the Hurricane goe