Food

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.

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.

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:

Food trucks have some company! The modern food hall concept traces its local roots back to St. Roch Market, which first opened on St. Claude Avenue in 1875 and transformed the New Orleans culinary scene. Historically, St. Roch was a multiple-vendor market and hosted a po’boy shop and seafood market.

The latest edition of WWL-TV’s “In the Kitchen” online cookbooks focuses on dishes that are perfect for the long, hot Louisiana summer. From salads and recipes for the grill to icy cool desserts, our cookbook gives you some creative recipe ideas to try without sacrificing any of the flavor that New Orleans cooks are known for.

Sweet tea is a Southern summer staple, but not everyone has a sweet tooth. If you’re looking for some fresh flavors this National Iced Tea Day, look no further than your own backyard.

Just as most Cajun dishes start with a roux, the latest WWL-TV “In the Kitchen” online cookbook begins with a look at the foundation of the food we call Cajun. The cuisine that gave us versions of jambalaya, étouffée and gumbo is not native to our city but spread from bayou country to NOLA and beyond.

New Orleans Wine & Food Experience (NOWFE) is more than a food festival; it’s a unique event that allows people from around the world to experience and create culinary magic here in New Orleans.

Team “Swinel Richie – Is it meat you’re looking for?” led by “Chef” Financial Officer Todd Wanner, participated in Hogs for the Cause recently held at the Lakefront Arena grounds.

For Christians, Lent is the time of spiritual preparation prior to Easter. During the forty days of Lent, beginning with Ash Wednesday and concluding on the evening of Holy Thursday, Catholics are supposed to deepen their relationships with God by working to change a behavior or habit for the better.

For Lent, our chefs at WWL-TV are given the opportunity to be even more creative. The latest 360 cookbook focuses on seafood and meat-free dishes.

Sea legs at the ready! Ever the innovator, Dubai has revealed its latest world-first with a floating drive-through.

The global roots for New Orleans cuisine are as diverse as the city itself. In our newest e-cookbook, we celebrate the food influences created from Native Americans, settlers and immigrants.

One of the tastiest traditions of Mardi Gras (Fat Tuesday) is king cake, a sweet confectionery sprinkled with purple, green and gold sugar. Often compared to a brioche, king cakes have a tiny plastic doll (some say representing baby Jesus) hidden inside; whoever gets that piece of cake throws the next party!

When it comes to giving gifts, you always hear it’s the thought that counts. But, we think it’s the taste that counts!

There’s no place like home. That’s what owners of The Ruby Slipper Café, Jennifer and Erich Weishaupt, believed when they returned to New Orleans and opened their first restaurant after Hurricane Katrina.

For years I went out of town for Mardi Gras because realistically, it is challenging to get work done among the distractions. About five years ago, I decided to re-immerse myself in Carnival, even starting my own tradition – Lundi Gras lunch at the Hotel Monteleone. Here my personal and business lives collide, bringing together a diverse group that now reconnects each year.

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