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Mardi Gras

  • Recipe

    The Sazerac

    Sometimes it’s helpful to think of a garnish in an uncommon way.  Consider the absinthe rinse found in a traditional Sazerac cocktail as an aromatic garnish that’s placed underneath the…

  • Recipe

    Lake Charles Dirty Rice

    The traditional Cajun dish of dirty rice (rice cooked with chicken livers, spices, and aromatics) is the perfect pairing for New Orleans chef Donald Link's Sunday Night Fried Chicken. The…

  • Recipe

    New Orleans–Style BBQ Shrimp

    Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there's no barbecue…

  • How-To

    How to Make Creole Shrimp Jambalaya

    New Orleans native and cookbook author Poppy Tooker demonstrates step-by-step how to make her Creole-Style Shrimp Jambalaya

  • Recipe

    Banana-Rum Crêpes with Brown Sugar Whipped Cream

  • Recipe

    Creole-Style Shrimp Jambalaya

    A creole-style (red) jambalaya always includes tomatoes. I like using tomato paste instead of canned or fresh tomatoes because it adds deeper flavor and gives the finished dish a rich…

  • Recipe

    Cajun-Style Chicken and Sausage Jambalaya

    This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult…

  • Article

    A Batch of Beignets for Fat Tuesday

    These light, fluffy puffs of fried dough are a classic Mardi Gras treat, especially if you're giving up sweets later this week.

  • Article

    Join FC and David Guas on Facebook for a Mardi Gras Q&A and Giveaway

    New Orleans' own David Guas is our special guest on Facebook Thursday from 3-5 EST. Join us for a chance to win a free copy of his book DamGoodSweet.

  • Recipe

    New Orleans-Style Anasazi Beans and Rice

    In New Orleans, red beans and rice, affectionately called “red and white,” is traditionally served on a Monday as a way to use up Sunday dinner’s ham bone. Here, smoked…