Food

Food
4:28 pm
Thu September 12, 2013

Where Y'Eat: How You Like 'Dem Oysters?

The "oysters and pearls" appetizer at Criollo.
Ian McNulty

Cocktail sauce and crackers are great, but New Orleans chefs are getting more creative with how they dress up raw oysters, offering new alternatives for the beloved local bivalve. 


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Food
4:29 pm
Thu September 5, 2013

Where Y'Eat: Sainte Season In The CBD

A contemporary edge runs through the design at Sainte Marie.
Ian McNulty

A stylish CBD restaurant that seemed to portend the future has finally come into its own as the neighborhood has changed around it.


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Food
4:28 pm
Thu August 29, 2013

Where Y'Eat: The Same, But Different — Revived Restaurants After Katrina

The historic Mandina's Restaurant saw significant changes after Katrina.
Ian McNulty

New Orleans witnessed a magnitude of change overnight that it might otherwise have taken an entire generation to work upon our touchstones of home. Restaurants that seemed timeless, and maybe even permanently fixed in their ways, were part of that as well.

As we mark another Katrina anniversary, some of them vividly illustrate a dynamic we can sum up as "the same, but different."


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Food
5:50 pm
Mon August 26, 2013

Why Cold Brew Coffee Tastes Better

(Gregory Povey/Flickr)

Originally published on Mon August 26, 2013 3:44 pm

Cold brewed coffee has become a popular alternative to traditional iced coffee, which is brewed hot and then poured over ice.

Cold brewing is a coffee preparation method that can take up to a day, but Boston-area baristas Sal Persico and San Bellino say the results are better.

San’s ‘Hot Bloom’ Cold Brew

Ingredients:

1 cup hot water (around 205 degrees)

7 cups cool water

1 lb of coffee, coarsely ground

Instructions:

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Food
4:25 pm
Thu August 22, 2013

Where Y’Eat: Going Whole Hog For Whole Fish

Whole hog snapper at Pêche Seafood Grill.
Ian McNulty

Whole fish is showing up a whole lot more across New Orleans menus, and the new trend harkens back to a very old style and a deep vein of flavor.

Where Y’Eat: Going Whole Hog For Whole Fish

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Food
12:14 pm
Thu August 15, 2013

Where Y’Eat: Lakefront Restaurant Renewal

Dining on the deck at Brisbi's.
Ian McNulty

The ritual of seafood dinners by Lake Pontchartrain is getting a second wind as new restaurants find ways to open along the New Orleans waterfront. 


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Food
4:25 pm
Thu August 8, 2013

Where Y'Eat: Bakeries On The Rise In New Orleans

Loaves hot from the oven at the new Uptown bakery Breads on Oak.
Ian McNulty

A surge in small bakeries around New Orleans signals a revival for local baking traditions in more ways than one.


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Food
4:28 pm
Thu August 1, 2013

Where Y’Eat: Riding The (Roast Beef) Gravy Train

The roast beef po-boy at Bear's, only one of several possible vehicles for "debris."
Ian McNulty

Are the skills required to handle a roast beef po-boy passed down the family line? And when are New Orleans kids old enough to manage their own? These are some of the questions that come up when considering one of the city's classic sandwiches.


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Hubig's Pies
4:46 am
Sat July 27, 2013

Pie-Deprived New Orleans Roots For Bakery, A Year After Fire

Jill Pasquarella (right) pours powdered sugar on Brandon Connelly, who dressed as a baker from Hubig's Pies, during Mardi Gras in New Orleans in February.
Chris Granger The Times-Picayune/Landov

Originally published on Sat July 27, 2013 11:59 am

Almost any kind of comeback gets New Orleans excited, since the city lost so much in the flood after Hurricane Katrina. That goes especially for food.

One year ago Saturday, New Orleans lost a beloved brand when Hubig's pie bakery burned to the ground. The hand-held, fruit-filled crescents, fried golden-brown, had been delivered fresh to more than 1,000 local stores each morning.

Pie fans have come out in droves to support the company. But it takes more than T-shirts and fond memories to restart a business from scratch.

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Food
4:26 pm
Thu July 25, 2013

Where Y'Eat: A New Approach At Vietnamese Cafés

"Bacos," or steamed buns fashioned like tacos, at Ba Chi Canteen.
Ian McNulty

As the noodle house staples of pho, spring rolls and banh mi proliferate around New Orleans, some new Vietnamese restaurants are standing apart with a more contemporary taste.


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