This cinnamon-and-nutmeg-spiced bread pudding is a New Orleans Creole tradition. If you like, serve it with Bourbon Crème Anglaise.
This creamy potato gratin is a must for a Réveillon menu. The caramelized onions add loads of flavor, while the artichokes give the dish a lovely tangy edge that cuts…
Simple yet full of flavor, this side dish is a welcome addition to the rich offerings on the Réveillon table.
Louisiana is known for its plump fresh figs, but since most people don’t have access to them during the holiday season, I’ve adapted this recipe to work with dried Mission…
Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the…
This New Orleans take on a classic wedge salad brings together tender Bibb lettuce, crunchy pecans, salty cheese, and a vinaigrette made with two beloved Southern pantry staples, Steen’s cane…
“Patties” is something of a misnomer for this old-fashioned New Orleans dish, which is made by filling puff pastry shells with oysters and an herb-flecked bacon-cream sauce. The classic recipe…
This rich sauce is delicious with the Creole Bread Pudding. You can leave the bourbon out for a vanilla crème anglaise that the kids can enjoy, too.
The crunchy pecans in the Wedge Salad with Spicy Pecans & Blue Cheese recipe get their so-good-you-can’t-stop-eating-them flavor from Creole seasoning. This New Orleans spice mixture usually includes paprika, hot…
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