Food

Food
4:35 pm
Thu March 20, 2014

Where Y'Eat: Reeling Them In With New Approach To Gulf Seafood

Fish collars, a cut behind the gills, are gaining a following at modern seafood restaurants, like Pêche in New Orleans.
Ian McNulty

Unconventional cuts of fish, raw seafood and other changes are rising in popularity, adding to the standard lineup at New Orleans restaurants.

New Orleanians know the routine well enough: Lent arrives, jokes regarding the “sacrifice” of eating fish instead of meat make the rounds, and people start gorging on fried seafood platters, oyster po-boys and the grilled fish du jour.

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Food
4:41 pm
Thu March 13, 2014

Where Y'Eat: A Forecast Of Food For St. Patrick's Day

Cabbages — and carrots, and potatoes, and onions — will deck parade floats this weekend.
Ian McNulty

Food writer Ian McNulty on the odd, annual rite of airborne produce as the city celebrates St. Patrick's Day along the parade route.

Long before we thought much about food culture, learned to crave complex flavors or even did our own ordering at restaurants, many of us began to fantasize about food thanks to one enduring classic of a book, Cloudy with a Chance of Meatballs.

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Louisiana Eats!
12:03 am
Sat March 8, 2014

From The Newsroom To The Classroom: Food Media & Food Studies

Over the course of the past 20 years media coverage of food has expanded into a plethora of beats.
Credit Jessica Spengler / Flickr

Over the past twenty years, conversations about food have entered mainstream American culture. On this week's Louisiana Eats! we'll hear how food has grown in the newsrooms and classrooms of American society with food writer Brett Anderson and professor Elizabeth Engelhardt.

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Food
4:36 pm
Thu March 6, 2014

Where Y'Eat: Healthy Helpings That Help Others

Pickled shrimp on baguette at the Green Dot Café.
Ian McNulty

Food writer Ian McNulty on two off-the-radar cafes with healthy options on the menu and social service in the business plan.

As fun as Carnival can be in New Orleans, the end of this season of parades and parties and carrying on can come as something of a relief. Whatever Lent might mean to you, the aftermath of Mardi Gras is a time to regroup and get your priorities back in focus. 

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Found Recipes
5:14 pm
Thu February 27, 2014

In The Land Of Floats And Beads, You'd Better Bring Deviled Eggs

At Mardi Gras, cup dispensers wear a little extra flair. Pictured in the top left corner is your future milk punch container — temporarily airborne.
Chris Graythen Getty Images

Originally published on Thu February 27, 2014 6:57 pm

The morning of Mardi Gras calls for something a little hardier — and a little more indulgent — than your average bowl of Wheaties. After all, a long day lies ahead, thick with flying beads, outlandish parade floats and food in every form and function. When partying in New Orleans starts as early as dawn, a good breakfast is crucial.

And don't forget, Poppy Tooker adds: "This is the one city in America where breakfast drinking is totally socially acceptable." Why let such a splendid opportunity go to waste?

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Food
4:35 pm
Thu February 27, 2014

Where Y'Eat: Following Your Nose For Mardi Gras Meals

Street food will rule as Carnival parades roll in New Orleans.
Ian McNulty

Looking for memorable meals during Carnival in New Orleans? Food writer Ian McNulty says the answer may come courtesy of "entrepreneurial home cooking" near the parade routes. 

Conventional wisdom holds that Carnival is a lousy time to go looking for the celebrated food culture of New Orleans, that the season of parades and balls and late-night parties is when our town's intense fixation on food takes a breather.

I disagree. In my experience, the focus just shifts a bit, and this new look can be rewarding and memorable in its own right.

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Food
11:11 am
Thu February 27, 2014

Fat Tuesday: The Many Different Doughnuts Of Mardi Gras

Emily Hilliard for NPR

Originally published on Wed February 26, 2014 10:02 am

The history of doughnuts is intrinsically linked to the celebration of Mardi Gras. "Fat Tuesday" — the Christian day of revelry and indulgence before the austere season of Lent — features dough deep-fried in fat as its main staple.

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Louisiana Eats!
12:30 am
Sat February 22, 2014

Mardi Gras Celebrations Around Louisiana

No matter where they are, Louisianans love a celebration.
Credit Brian Lin / Flickr

Click here to listen to this week's show.

We're getting ready for da Mardi Gras! This week on Louisiana Eats! we'll hear about New Orleans' Mardi Gras traditions from Errol Laborde, and speak with experts from Lafayette about their food customs and celebrations. Plus, we visit Cake Café for a peek at how they make their famous King Cake. 

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Food
4:35 pm
Thu February 20, 2014

Where Y'Eat: Eating By Example On Tulane Avenue

Trèo opened as a cocktail lounge, small-plates restaurant and art gallery on Tulane Avenue.
Ian McNulty

Restaurants and bars have been pioneers for reinvesting in areas across New Orleans. Local dining writer Ian McNulty says the next example is taking shape along Tulane Avenue.

It takes a lot more than restaurants and bars to get an economic revitalization going and turn the corner. But still, when you’re first kicking the wheels into motion, new places to eat and drink are not bad places to start, especially when you’re talking about redevelopment in New Orleans.

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Food
4:35 pm
Thu February 13, 2014

Where Y'Eat: Coming In The From The Cold At Kukhnya

The winter colors of hearty Slavic soul food from Kukhnya, inside the music club Siberia.
Ian McNulty

Sochi may be in the spotlight, but our New Orleans food writer has his mind on Siberia — a music club with an edgy look but a surprisingly home-spun kitchen featuring Slavic soul food.

We all like to complain about the weather — or at least it seems we’re prone to do so. But truly, in New Orleans, after the summers we suffer through, it seems profoundly unfair to have to let our faucet drips, see our gardens die, and bundle ourselves up under soaring ceilings in homes designed for the subtropics. In New Orleans, freezing weather is just not cool.

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