Alexia Doussan may work in the front-of-house at Gris-Gris on Magazine Street, but she’s been an at-home chef for years, perfecting a king cake recipe since childhood.
Read MoreCarnival season brings out the creativity amongst local bakeries and chefs! Many spots have their signature king cakes, but every year, there are bound to be exclusive flavors. Below, four king cakes that are only available during the 2026 Mardi Gras season.
ART&SOUL 2025: Golden Gala, presented by The Meraux Foundation and The NOCCA Foundation, was a showcase of creativity that celebrated the 50th anniversary of the New Orleans Center for Creative Arts.
The first time I had the drunken noodles from Good Catch was when my friend was helping me do chores and got us takeout. Since then, it has been my go-to when I need a spicy, comforting dish with a lot of flavor.
Read MoreCongregation’s Uptown location, which opened in July, aimed to stay true to the historic nature of the building while incorporating modern design by Seth Welty of Colectivo in the bar area.
Read MoreThe Fair Grounds Race Course & Slots (Fair Grounds), the nation’s second-oldest operating race track and premiere race track in Louisiana, has announced that its 154th Thoroughbred racing season will kick off on Nov. 20 with live racing and diverse programming through March 22, 2026.
The 2025-26 season offers opportunities to visit the Fair Grounds with returning favorites including the Thanksgiving Classic (Nov 27), Exotic Animal Races (Dec 6/Jan 31), Louisiana Champions Day (Dec 13) and more, plus new events including the Clash of the Colleges Twilight Races (March 14).
Read MoreThe New Orleans Jazz & Blues Market has officially reopened its doors at 1436 Oretha Castle Haley Boulevard, marking a new chapter for one of the city’s premier music venues. With a mission to bring the most accomplished jazz and blues musicians to the stage, the non-profit has reintroduced itself as a state-of-the-art performance space meticulously engineered to rank among the top listening rooms in the nation.
Read MoreThe Second Line Arts Collective has partnered with The New Orleans Public Library to bring the Little Stomper Library Series back for the 2025-2026 year.
Read MoreBut, once all those crawfish shells and heads are all stripped of meat and sucked of flavor, don't just throw them away. Instead, use them to make a delicious stock. Chowhound reached out to an expert on the subject to give us some exclusive advice on the topic. Chef Darren Chabert is the chef de cuisine at New Orleans' Saint John (@saintjohnnola on Instagram), and he certainly knows how to get the most out of every part of the crawfish to create some incredible Creole dishes. Chabert says, "[C]rawfish shells from a seafood boil are an excellent base for making a flavorful, rich stock. The shells and heads contain significant flavor, and when combined with the leftover seasoning from the boil, they produce a deeply aromatic and savory stock."
Read More: https://www.chowhound.com/1951956/dont-toss-crawfish-shells-stock-trick/
Read MoreCraving some extra creamy grits this week, such as our classic creamy grits recipe or our old-fashioned shrimp and grits recipe? And have you struggled with cooking grits that didn't come out as smooth as you'd like? Well, if this is the case, an expert we spoke with, Eric Cook, has some great tips for you. Cook knows what he's talking about as he's the executive chef and owner of New Orleans restaurants Gris-Gris and Saint John. First, he wants you to treat cooking grits as an art. He states, "Cooking grits, at least in the South, is a very serious conversation, and there's one thing all southerners should know ... there is NO such thing as instant grits, so don't let the grocery stores fool you!"
Read More: https://www.tastingtable.com/1906799/cook-smooth-grits-water-or-milk/
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