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.
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.
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.
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.
Ella Brennan, owner of Commander’s Palace and doyenne of the New Orleans restaurant community, had wanted to win the Grand Award from Wine Spectator magazine for a very long time. When that happened in 2013, she gave full credit to the restaurant’s wine director, Dan Davis. On this week’s Notes from New Orleans, Sharon Litwin talks with Davis about how a Mississippi boy got into the world of wine.
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.
Staying healthy is a challenge for us all, particularly in Louisiana, where food-obsession is a way of life. But being food-obsessed doesn't mean you have to have a penchant for heavy cream and butter. This week on Louisiana Eats! we'll speak from the owners of a new wellness boutique in New Orleans to hear about the foods and philosophies that guide their approach to living well.
New Orleans asked for more breakfast, and New Orleans restaurateurs listened. All over town, a new crop of breakfast specialists have appeared. Ian McNulty explores the trend.
Sometimes it’s phrased as a question, and sometimes it’s just a complaint. But whichever form it takes, one of the refrains I hear so often about the New Orleans restaurant scene is a request for more breakfast. It is not a patient request. In fact, it seems like every time someone brings it up, they are hungry, in desperate need of coffee and not interested in mincing words.
This week, New Orleans Saints faithful must watch as Broncos fans — in their safety orange jerseys — and Seahawks fans — in their murky neon — psych up for the Super Bowl, instead of the Black and Gold.
It can be downright dispiriting. But, if there’s one bright side Saints fans know to look for, it’s cultural consolation, and food is a big part of that salve.