Food

St. Joseph’s Day altars and Lenten fish fries are obvious symbols of New Orleanians’ faith. When I open my notebook to interview area cooks, however, less obvious expressions of that faith often emerge.

July marks the 85th anniversary of Middendorf’s, the restaurant best known as the home of thin-cut fried catfish.

New Orleanians have strong opinions about food (gumbo, jambalaya and king cake). Same goes for our favorite summer treat: sno-balls. We either have an opinion about the best flavor or the best sno-ball stand (most likely both).

New Orleans recently lost one of its greatest ambassadors – the legendary chef Leah Chase, age 96.

Have you ever been sitting at home and didn’t have anything to do? Well that’s me most of the time.

Temperatures are at an all-time high, which means it’s time to find ways to keep cool and healthy throughout the summer. We’ve got one word for you: COCONUTS. So grab a bottle of coconut water, sit back and read on.

Chef Kevin Belton is a huge fan of the late Leah Chase and started frequenting Dooky Chase’s at four years old. Belton remembers Chase as one of the iconic faces of New Orleans, saying, “She was in the kitchen everyday.” He recognizes her among other greats like Louis Armstrong, Fats Domino, Pete Fountain and Mahalia Jackson.

Corkscrew pasta boiled in crawfish stock topped with a medium-grilled slice of filet mignon, a creamy made-from-scratch cheese sauce and hand-selected spicy fresh crawfish tails.

To celebrate National Iced Tea Day, Luzianne Iced Tea is creating a porch pop-up in downtown New Orleans (400 Poydras St.) on Monday, June 10. In celebration, Luzianne will be giving away free iced tea from 11am-1:30pm.

The Historic New Orleans Collection’s newly opened expansion at 520 Royal St. includes its first museum cafe. Café Cour, run by Dana and Christina Honn, who also own Carmo, is named for the Seignouret-Brulatour courtyard, where the cafe is located.

Baker, author and magazine editor Brian Hart Hoffman released the third volume of “Bake from Scratch: Artisan Recipes for the Home Baker” on March 15. The book features more than 600 recipes and is currently available for order through online retailers, such as the “Bake from Scratch” website.

February is American Heart Month. One of the ways you can take to take control of your heart health is by maintaining a healthy, balanced diet.

It’s a common saying that the best months to enjoy oysters are “r” months: January, February, March, April, September, October, November and December.

When you think New Orleans, you often think chicory coffee – but do you know why? Chicory plants came to the U.S. during colonial times to extend the volume of coffee, an expensive commodity. Rather than go without it, chicory was roasted in a similar process as coffee beans, ground up and mixed with regular coffee grounds.

You’ve got some hungry guests coming for Thanksgiving, which means you need to find a tasty turkey. Here’s what you should consider:

Our “New Twists” cookbook reimagines and reworks some classic recipes into dishes designed for the modern cook, with an eye on a healthier, more active lifestyle.

Crunchy, creamy, chocolaty, nougaty or even sour – what’s your favorite Halloween candy? We want to know.

You’ll find the Cane River tucked away in the heart of Louisiana’s pecan country. It’s a place known for fertile row crops, famous cotton production, significant Southern plantations and prized pecan orchards.

An established program that has produced some of the South’s finest chefs, Delgado Culinary Arts prepares students for careers in the fast-paced food preparation industry.

The energy was palpable as the nation’s esteemed restaurateurs and chefs gathered in New Orleans for the American Culinary & Hospitality Symposium. As a restaurant owner and woman in the hospitality industry, I was most looking forward to “Backwards in High Heels,” an all-female panel featuring Dominique Crenn, Barbara Lynch, Leah Chase, Jessica Harris, Sheila Johnson, Camilla Marcus and Kim Severson.

In NOLA, we’re used to hearing the phrase, “ain’t dere no more,” but how often do we get to hear something has returned?

Ah, beignets. Is there anything better than the delicious smell of powdered sugary goodness?

While September might not quite bring fall weather, it does bring the much anticipated return of football. And what is football in Louisiana without tailgating and delicious food?

Inspired by this weekend’s celebration of all things fried and made from chicken, we’re looking back at a bizarre feat of chicken consumption and a beloved restaurant.

Culinary incubator Roux Carré delivers a unique dining experience to New Orleans. Good Work Network opened Roux Carré as an entry to market for women- and minority-owned culinary businesses. True to Central City’s culture and history, the resident chefs represent African, Caribbean, Latin American and New Orleans cuisines.

To celebrate New Orleans’ Tricentennial and Commander’s Palace’s 125th anniversary, the Commander’s family of restaurants will host the American Cuisine and Hospitality Symposium on Sept. 17, 2018, at the Orpheum Theater.

From Aug. 1-31, locals and tourists can take advantage of all the great restaurants NOLA has to offer during Coolinary. A celebration of dining in America’s most delicious city, you won’t want to miss all of the brunch, lunch and dinner prix fixe menus at various eateries around town.

You might not think that this would be the case, but a cocktail menu can be a polarizing topic of conversation. Everyone has their own opinions, perceptions, palates and tastes – and they aren’t afraid to tell you what they think.

There are a million things that can make a restaurant unique. A diverse menu, stellar location, competitive prices…how about being revamped from its original use as a church built in 1914?

It’s summertime and the baking is going fine. If you are craving something cool and sweet to relieve the heat, the classic Key lime pie is the perfect tasty summer dessert. It’s bright, bold and packs a flavor punch. Follow this easy recipe to make your own: