The enterprising neighbors and opportune eats in the colorful neighborhood around the New Orleans Jazz & Heritage Festival make for an appetizing scene before or after the show.
Everyone knows you should be ready to eat during a day at Jazz Fest. But no one says you have to show up starving. And on the way back out, I’ve found it’s a good idea to have a little room in the tank too, to be ready for opportune eats.
Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta started their own place, MoPho, which caters to the palates and pocketbooks of their working class industry friends.
Just as some fans of Jazz Fest plan their days to make the most of all the music available, the food obsessed must make their town blueprint the handle the cornucopia of Louisiana flavors around the event.
Originally published on Thu April 17, 2014 7:06 pm
If you're under 10 years old, the ingredients to an Easter meal are probably self-evident: chocolate bunnies, jelly beans and Peeps. If you're older, the usual suspects may (or may not) be less sweet, but they're likely no less traditional.
Poppy Tooker, host of New Orleans Public Radio's Louisiana Eats, is no stranger to dinner table traditions — even if her favorite was a year-round affair. When Tooker was a child, her great-grandmother was still cooking, and her go-to side dish was something that, at first glance, might sound pretty typical: peas.
Getting together with family and friends is something Louisianians do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on Louisiana Eats! we're going around the state to investigate two primary foods that feed the masses this time of year.
March is Women's History Month in the United States and the United Kingdom. To honor the month-long event, this week on Louisiana Eats! we'll speak with some of our favorite ladies in the Louisiana food scene.
Julia Reed joins us for a reflection on her life in the Mississippi Delta and why New Orleans is so dear to her heart. We'll also speak with the co-founder of the Red Stick Market in Baton Rouge and hear how Linda Green helped unit a Korean soup with a New Orleans cultural celebration.
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 TheDish That Makes a Difference, a friendly competition that places the winning dish in more than a dozen restaurants around town.