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All of New Orleans

New Orleans is a historic city, which means its food (and drink) is rich with history and tradition: classic cocktails, chicory coffee and beignets, Cajun and Creole gumbo and jambalaya, muffulettas and po' boys—but it offers plenty of new surprises too. Discover why The Big Easy's flavors are so easy to love.

New Orleans Content

What Is the Difference Between Pecans and Pralines?

What Is the Difference Between Pecans and Pralines?

by Jessica Gentile | No matter how you pronounce it, pecans are delicious and can enrich almost any dessert, from ice cream to pie. They're a Thanksgiving staple, one that...

What is the Difference Between Beignets and Zeppoles?

What is the Difference Between Beignets and Zeppoles?

by Danielle Valente | Mardi Gras in New Orleans is an experience, but no trip to NOLA can compete with the city’s finest attraction: its beignets. Put the beads away because...

A Tale of Many Cocktails

A Tale of Many Cocktails

by Natalie Migliarini | James Stevenson | This year at Tales of the Cocktail was the most fun filled week yet, with events beginning early on Tuesday and running right through to Sunday evening...

What Is the Difference Between Jambalaya and Etouffee?

What Is the Difference Between Jambalaya and Etouffee?

by Maryse Chevriere | I don’t know about you, but when I travel to New Orleans to eat and drink, I usually don’t ask questions. I don’t bother with explanations, hardly glance...

Perfect Daiquiri

Perfect Daiquiri

Simple and balanced, the Perfect Daiquiri is an ideal summer cocktail, with just the right ratios of white rum, lime juice, and cane syrup for a sweet...

It's Crazy How Fast These Frozen Desserts Caught On 02:37

It's Crazy How Fast These Frozen Desserts Caught On

by Amy Sowder | Ice cream is never boring, even when we're scooping vanilla — the world's most popular flavor by a landslide. But we've swirled wayyy past vanilla with...

Muffuletta Deviled Eggs

Muffuletta Deviled Eggs

Presented by
Southern Living

This twist on an iconic Southern appetizer doesn't just taste amazing – Muffuletta Deviled Eggs are presented beautifully with piped centers, crispy...

How to Make Cajun Shrimp Linguine

How to Make Cajun Shrimp Linguine

Presented by
Cooking Light

Classic Cajun flavors—the smoky, spicy seasoning; sweet shrimp; and onion, green bell pepper, and celery trinity—give this pasta toss a New Orleans...

Cajun Soufflé

Cajun Soufflé

Andouille sausage and creole seasoning spice up this Cajun take on soufflé from Joy the Baker.

What is the Difference Between Mardi Gras and Carnival?

What is the Difference Between Mardi Gras and Carnival?

by Emily Payne | Carnival, loosely translated to kiss your flesh goodbye in Latin, is celebrated in various ways throughout the world. It begins on Three Kings' Day...

17 Mardi Gras Recipes for Fat Tuesday

17 Mardi Gras Recipes for Fat Tuesday

by Susannah Chen | Join the parade of good times, Dixieland jazz, dancing, and of course: drinking and eating. Everyone can partake in the revelry of Mardi Gras, even...

How to Not F@%& Up a Daiquiri

How to Not F@%& Up a Daiquiri

Presented by
Small Screen

Fresh lime juice is not hard to come by and neither should a great tasting daiquiri. Being such a simple drink to make, it boggles the mind that someone...

The Best European Dishes You Need to Bring to Thanksgiving Dinner 

The Best European Dishes You Need to Bring to Thanksgiving Dinner 

by Laura Denby | As a country of immigrants, even the most traditionally American foods have roots elsewhere. We often forget that our culture is made up of many and...

The Re-Institutionalization of Hotel Bars in North America

The Re-Institutionalization of Hotel Bars in North America

by Natalie Migliarini | James Stevenson | Over the past year Beautiful Booze has taken the opportunity to explore North America and educate ourselves on the increasing popularity surrounding...

Influencers at Tales of the Cocktail 

Influencers at Tales of the Cocktail 

by Natalie Migliarini | James Stevenson | For the third consecutive year Beautiful Booze made the trip down south to New Orleans for Tales of the Cocktail . We were overloaded with the amount...

Discovering Armagnac

Discovering Armagnac

by Natalie Migliarini | James Stevenson | We recently had the pleasure of sharing lunch at Balise Restaurant in New Orleans with Julien Ducos from Tariquet Armagnac, he spent the entire afternoon...

 Spicy Shrimp and White Cheddar Grits

Spicy Shrimp and White Cheddar Grits

A Southern spicy shrimp and white cheddar grits.

Shrimp and Okra Hush Puppies

Shrimp and Okra Hush Puppies

A classic Southern shrimp and okra hush puppies recipe.

Muffaletta Pasta Salad

Muffaletta Pasta Salad

A pasta salad recipe with the flavors of a New Orleans muffaletta.

Mardi Gras: 10 Ways to Get Your Bananas Foster On

Mardi Gras: 10 Ways to Get Your Bananas Foster On

by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up to the big throwdown—Mardi Gras—all in preparation...

Slow Cooker Shrimp Gumbo

Slow Cooker Shrimp Gumbo

An easy recipe for slow cooker shrimp gumbo. You will need fresh shrimp, andouille sausage, canned tomatoes, onion, green bell pepper, celery, and garlic...

Easy Chicken Gumbo

Easy Chicken Gumbo

Become a gumbo pro with this quick, easy chicken gumbo recipe. Using a roasted chicken, andouille sausage, a red and yellow bell pepper, and frozen...

Oyster Loaf, Bunny Bread

Oyster Loaf, Bunny Bread

by Justin Bolois | For the past three years I've been making my way out to New Orleans for Jazz Fest. I stay in a duplex in an area called Mid-City, a 10-minute stroll...

Frozen Pineapple Daiquiri

Frozen Pineapple Daiquiri

This frozen pineapple daiquiri recipe blends frozen pineapple with light rum, lime juice, and simple syrup and is served with a dark rum float.

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