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New Orleans Food - Recipes

Roasted Eggplant and Oysters

Roasted Eggplant and Oysters
In Louisiana, fresh oysters are available all year ‘round, though they tend to be even more popular in the winter. This month’s recipe for roasted eggplant and oysters comes from Chef Joe Heacook, the Culinary Department Head at Sowela Technical Community College in Lake Charles.
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Butternut Squash Soup

Butternut Squash Soup
Every year the winter cold seems to take us by surprise. But this year, you can arm yourself against the deep freeze with this delicious recipe for butternut squash soup from Chef Nealy Crawford-Frentz of Lola Restaurant in Covington, LA.
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Shrimp Canapés

Shrimp canapés
This month's recipe is the perfect decorative-but-delicious complement to your holiday cocktail party. So are any of the four wines Louisiana Cookin' magazine recommends to go with it... and throw in a dash or two of WWOZ!
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Savory Sweet Potato Stew

Savory Sweet Potato Stew
This month's recipe is a Savory Sweet Potato Stew, just in time to warm you up for the chilly winter months. It comes to us from Angelique Page of Chicago, IL, and was featured in the October issue of Louisiana Cookin' magazine.
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Trout Almondine with Fresh Parsley

Trout Almandine with Fresh Parsley
This month's recipe is a mouth-watering Trout Almondine with fresh parsley and toasted almonds, a perfect way to kick off harvest season. It comes to us from Dianne Cage, author of Cooking & Gardening with Dianne.
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Mimosa Biscuits

Mimosa biscuits from Houmas House Plantation and Gardens
This month's recipe comes from Chef Jeremy Langlois of Houmas House Plantation and Gardens in Darrow, LA. It's a combination of two of our favorite brunch cocktail and homemade Southern biscuits, perfect for a quick Sunday late-morning treat!
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Skewered Shrimp with Cilantro Coconut Dipping Sauce

Skewered Shrimp
This month's recipe comes from Brent Applewhite, a cuisine chef at Refuel Café on 8124 Hampson Street in New Orleans. This delectable dish calls for 20 large Louisiana shrimp and Malibu rum and serves 10 people.
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Peach Melba

Peach Melba
Peach Melba made its debut in 1892 at a party thrown by the Duke of Orleans in honor of Australian opera singer Nellie Melba. Since then, the recipe has been modified in dozens of ways. Here's a classy take on this French classic, courtesy of Antoine's Restaurant in New Orleans.
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Fried Green Tomatoes with Crabmeat Rémoulade

Fried Green Tomatoes with Crabmeat Rémoulade
Kick off the 2009 Creole Tomato season! This recipe comes from Louisiana native Marcelle Bienvenu, a food columnist for the Times-Picayune and regular feature writer for Louisiana Cookin'. She also collaborated with Emeril Lagasse on his cookbooks!
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“BLT”: Buster Crab, Lettuce, and Tomato Sandwich

Photo of Crab Sandwich
This month’s recipe comes from John Besh. Born in Mississippi and raised in Slidell, he owns Restaurant August, Besh Steak, Lüke and La Provence (Mandeville), and he’s opening a new Italian spot called Domenica in New Orleans’ Roosevelt Hotel. The ex-Marine has been on "Iron Chef" and "Top Chef," and he won the James Beard award for Best Chef in the Southeast in 2006. When he’s not running restaurants, he’s a fisherman — so you know he’s handy with a Louisiana soft-shell crab.
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