Why leave town?
NEW ORLEANS GOURMET
Executive chef, Le Meritage
Nothing is more satisfying to a carnivore than a tender, juicy, perfectly cooked prime cut of beef. But, for those of us who are not professional chefs, how can we guarantee such a succulent steak at home? Well, New Orleans Living posed that very question to steak expert executive chef Jack Martinez, of Dickie Brennan’s […]
Legendary seafood dishes are spotlighted in Kit Wohl’s fabulous new recipe book
A new cookbook highlights the best of New Orleans’ classic desserts
It’s a fact that many people claim that their favorite type of pie is the fabulously addictive, savory pizza pie. With so many options in the New Orleans area for this delectably craveworthy food, diners can dig into an amazing array of pizzas with toppings that range from caviar to cinnamon! New Orleans Living suggests […]
Sicilian-born chef Sal Impastato goes nationwide with his chef-made Creole-Italian products
In every one of its conceivably magnificent forms, from creamy bonbons to silky fondues, malted milks to the reliable solid candy bar, chocolate has the ability to elevate minds, hearts and spirits. Like no other delicacy in history, chocolate has been universally known to send shivers down spines while planting smiles on faces, supposedly due […]
It’s the holidays, so go ahead and enjoy the best that the best restaurants have to offer
One of my favorite things to do in the whole world is to curl up on my sofa and get comfortable with a mug of hot tea and a plethora of cookbooks and food magazines. Ranging from classic New Orleans-style cooking to Moroccan cuisine, serious chocolate lover’s bibles to Vegetarian Times, these books and periodicals […]
SW/NOL’s guide to the intimate dining you’ve been yearning for
New Orleans is a city of food connoisseurs, and why shouldn’t it be?
Fend off disease with a diet rich in whole grains, fruits and vegetables
Eating at your desk, if done correctly, can be a good way to keep up your energy
Eating a meal and feeding the soul I had a hamburger. It was rubbery and overcooked, and sandwiched between a slightly stale and starchy bun, but I will never lose a bite of it, nor the feeling of its bumpy and viscous path down my dry, nervous throat.