Leah Chase
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The Picayune Creole Cook
Chefs and food scholars study it like the Talmud. creolenew orleans
New Orleans restaurants revive Creole ‘reveillon’
Stacey Plaisance for AP The elaborate meals, which stem from the old French tradition of eating a lavish meal after midnight Mass on Christmas Eve, have become a popular draw for visitors to New Orleans during the holiday season. Christmascreolefoodnew orleansRéveillon
New Orleans: Paradise for Adolescents and Foodies!
Good piece by David Rosengarten, leaving aside the inevitable “Big Easy” clichés. I would however take issue with the notion that the best oysters are to be had in NOLA. It’s the Pacific Northwest, specifically Washington State and B.C. that has the best raw oysters. And I say that as someone who knows and deeply…
manwithoutqualities 