new orleans food

Tristan Baurick / Nola.com|The Times-Picayune

The bounty of the Louisiana Coast has helped make New Orleans a food capital. But humans have put the once-plentiful resources — like fish — at risk. 

On this week's coastal news roundup, Nola.com/Times-Picayune environmental reporters Sara Sneath and Tristan Baurick talk about how chefs, fishermen and companies are fighting to keep Louisiana on the food map.

Ian McNulty / WWNO

As parades roll and people hit the streets for Carnival revelry, street food blossoms everywhere.

Ian McNulty

It may be easy to practice meatless Lenten Fridays in Louisiana, but a lot of hard work still goes into the traditional fish fries at churches all across town.

Ian McNulty

As a restaurant boom unfolds in New Orleans, some ponder how much it's guided by business or by passion.


Ian McNulty

It’s no surprise that New Orleanians form intense loyalties to their preferred snoballs. After all, some locals were pratically weaned on them. For those who branch out to new turf, however, the diversity of stands and their flavors is enormous and grows from year to year.

Ian McNulty / WWNO

What is a New Orleans snoball? Why, it’s just ice and syrup flavoring, essentially water and sugar. But it’s a combination of water and sugar that you can’t get anywhere else in the world in just the same way.

Ian McNulty

New Orleans, La.


What is a New Orleans snoball? Why, it's just ice and syrup flavoring, essentially water and sugar. But it's a combination of water and sugar that you can't get anywhere else in the world in just the same way.

A Forecast of Food

Mar 15, 2012
Cabbages will be flying as St. Patrick's Day parades roll in New Orleans. Just watch your face!
File photo

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."

Ian McNulty

Each Friday during Lent, churches around New Orleans are transformed into bustling community cafeterias, full of people, suffused with the aroma of frying fish and driven by the pulse of deep tradition.

Ian McNulty / WWNO

Traditional Turkish food finds a nontraditional setting along rejuvenating St. Claude Avenue inside the multi-modal Healing Center.

Pages