SF Bay Area
Food and drink that has us seeing gold
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.
A spicy dish that doesn’t mask the fresh flavor of the shrimp.
A recipe for the famous Louisiana meat pies filled with spicy beef and fried.
Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
Portobellos, artichokes, and roasted peppers add flavor, but the olives are the key to this sandwich.
This Southern classic made with sharp cheddar cheese, Tabasco, and cream cheese balances tang, sweet, and spice.
Simply pumpkin seeds roasted and tossed with Creole seasoning.
Yes, we made the classic dessert even better by turning it into a shake.
The original indigenous cheese of New Orleans.
Tangy, buttery shrimp that despite the name are not cooked on a barbecue, or with barbecue sauce.
by Lessley Anderson | In every office break room in New Orleans from Epiphany (January 6) to Fat Tuesday (late February/early March), there’s a half-eaten king cake: a gaudy...
Make a Mardi Gras king cake for the New Orleans Carnival with Chowhound's step-by-step guide. Using bourbon and spices, a plastic baby is optional for...
A country Jewish recipe to be served at Passover.
This classic rye whiskey cocktail from New Orleans also calls for Cognac, sweet vermouth, Bénédictine liqueur, Peychaud's Bitters, and angostura bitters...
This cocktail recipe uses fresh figs, vodka, lemon juice, St-Germain elderflower liqueur, and agave nectar.
Deliciously crispy and crunchy with a lemon zest, tarragon, and Old Bay panko coating.
This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
Smoky sausage and chicken star in this classic.
A seafood and ham gumbo that’s thickened with okra.
A classic Louisiana crawfish boil recipe.
This Sazerac cocktail recipe is a New Orleans favorite: rye whiskey, Peychaud’s Bitters, sugar, and absinthe, served neat with a lemon-peel twist.
A classic New Orleans cocktail recipe that uses gin, citrus, egg white, cream, and orange flower water and is great with brunch.
A light, refreshing gin-based cocktail.
Originally made with shaved ice, now made in a blender.
Learn how to make a Classic Daiquiri with Chowhound's one-step, three-ingredient guide. Add the Classic Daiquiri to your home bartender toolbox with...