food

Louisiana Eats!
5:00 am
Fri March 21, 2014

NOCCA's Culinary Arts Program Serves Up 'The Dish That Makes A Difference'

This year's competitors: Chefs Quanna Bourgeois, Landry Duchane and Arieanna McKnight.
Credit NOCCA Institute

Each year NOCCA’s culinary arts program invites restaurateurs, chefs and media representatives to attend a cook off between three culinary students. It's for The Dish That Makes a Difference, a friendly competition that places the winning dish in more than a dozen restaurants around town.

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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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NolaVie
4:19 am
Mon March 17, 2014

Keeping The Tradition Of St. Joseph's Day Altars Alive

A St Joseph's Day altar, with cakes.
Credit Billy Brown

Growing up, Nick Scramuzza’s childhood home never had its own St. Joseph’s Day altar.

“It didn’t need one,” said the co-owner of the Lost Love Lounge in the Marigny. “There was one on each side of us, one across the street, and one on the corner," he says.

"On my block alone, Kerlerec and Chartres, there were at least four or five altars on that one block.”

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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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Community
7:00 am
Mon March 10, 2014

Federal City Community Garden Takes Root

Volunteers, including members of the U.S. Marine Corps and students from Tulane Medical School, pose with the literal and figurative fruits of their labor at the Federal City Community Garden.
Credit Federal City Community Garden

Federal City Community Garden open to West Bank residents.

A community garden is taking root in Federal City. One goal is to unite established West Bank neighborhoods with 200 families living at the former Navy base.

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NolaVie
4:19 am
Mon March 10, 2014

Pondering The Purpose Of Small Plates

Do you love or hate small plates?
atelier-robuchon-saint-germain.com

With the arrival of Lent, we’re all scaling down our appetites. No more sloth, lust or gluttony. After all, less is more. And good things, they say, come in small packages.

But when it comes to food? In New Orleans? I’m not so sure.

The small-plate trend seems to be, well, mushrooming. Baru, Booty's, Dominica, Salu, Three Muses — the list goes on and on. Even the owners of Finn McCool's, that Irish bastion of barbecue and beer, are jumping on the tasting bandwagon with the new Trèo on Tulane Avenue.

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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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Inside the Arts
1:30 pm
Tue March 4, 2014

Inside The Arts: It's Carnival Time And Fernando Del Valle Ushers In Lenten Season With Free Concert

The Bouef Gras.
Infrogmation Flickr

This week on Inside the Arts, it's Carnival time! We'll have some Mardi Gras fun with horses on parade, boats on the bayou and tips on following your nose for good food.

Plus, a musical prelude to the Lenten Season. We talk with renowned tenor and opera performing artist Fernando del Valle.

Inside the Arts airs Tuesdays at 1 p.m. and Thursdays at 8:35 a.m.

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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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