Chef Erik has been tweaking the menu for summer and his new presentation for Shrimp and Grits includes creamy grits, leeks and a sensational smoked tomato butter sauce. We only use Gulf shrimp and this has been a great season. [...]
"Old cities soothe and ease the pain of living because wherever you are, someone else was there before, had troubles worse than yours, and passed on. I don’t see how people can inhabit spanking new suburbs without succumbing to terminal [...]
Roasted Creole Tomato Cup Salad Makes 1. 1 Creole tomato 1 ounce lettuce mix 1/2 ounce cooked corn kernels 1/4 ounce shaved red onion 1 ounce basil dressing (see recipe below) Cut off the top of the tomato, and scoop [...]
Have you tried this cocktail made with Don Q Cristal Rum, strawberry-honey purée, orange juice, creme de banana and almond essence? If not, perhaps it's time to give in to the allure of a refreshing Louisiana Rum Runner.
"They pronounced it lanny-yap. It is Spanish—so they said. We discovered it at the head of a column of odds and ends in the Picayune, the first day; heard twenty people use it the second; inquired what it meant the [...]
"The first time Taylor brought me to New Orleans all I could say was, 'I'm going to die here.' Like Venice. And that same decadent, romantic, slow sweetness comes over me every time I return. It's one of the few [...]
The arrival of summer in NOLA means it's both Soft Shell Crab and Creole Tomato seasons. Chef Erik fries these live and kicking crustaceans up and serves them on a bed of linguine tossed in roasted garlic cream. He tops [...]