Originally published on Thu February 27, 2014 6:57 pm
The morning of Mardi Gras calls for something a little hardier â€” and a little more indulgent â€” 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?
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.Â
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" â€” the Christian day of revelry and indulgence before the austere season of Lent â€” features dough deep-fried in fat as its main staple.
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 youâ€™re first kicking the wheels into motion, new places to eat and drink are not bad places to start, especially when youâ€™re talking about redevelopment in New Orleans.
Sochi may be in the spotlight, but our New Orleans food writer has his mind on Siberia â€” 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 â€” or at least it seems weâ€™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!Â 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.Â
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.Â
Sometimes itâ€™s phrased as a question, and sometimes itâ€™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 â€” in their safety orange jerseys â€” and Seahawks fans â€” in their murky neon â€” psych up for the Super Bowl, instead of the Black and Gold.
It can be downright dispiriting. But, if thereâ€™s one bright side Saints fans know to look for, itâ€™s cultural consolation, and food is a big part of that salve.Â
The new Good Eggs warehouse located on Tchoupitoulas Street is the nucleus of their operation. Vendors drop off their products, which are then separated into individual orders and shipped out to pick up spots around New Orleans.
Good Eggs New Orleans is connecting farmers, value-added products, and consumers together in a single system. On this week's Louisiana Eats! we'll speak with leaders of the organization's local branch to hear how their work helps reduce farm waste and keeps money circulating locally.
We'll also turn to Chef Ryan Hughes for cooking tips about bottarga: a cured strip of roe sacks used for finishing salads, pastas and Â pizzas.