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Mardi Gras - Page 2 of 4

  • 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…

  • Recipe

    Creole Beef Grillades and Cheese Grits

    A grillade is a traditional beef or veal round cut into a square and then pounded thin to be tender. Beef round is the most suitable cut for this dish.…

  • Recipe

    Classic Bananas Foster

    Created at Brennan's restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then…

  • Recipe

    Creole Ham, Sausage, and Shrimp Jambalaya

    Since Gonzales, a small Cajun town between New Orleans and Baton Rouge, Louisiana, proclaims itself "The Jambalaya Capital of the World" and sponsors a major festival and cooking competition every…

  • Article

    Video: David Guas Cooks Up His Mardi Gras Classics on The Today Show

    Watch New Orleans chef and author of the cookbook DamGoodSweet, David Guas, demonstrate his recipes for traditional Chicken and Sausage Jambalaya, King Cake, and more.

  • Recipe

    Gumbo Ya Ya

    Bone-in chicken gives the stew more flavor; the meat becomes so tender that it falls from the bone. If, however, you don’t feel like fishing out the bones later, you…

  • Recipe

    Crispy Catfish Po Boys

    Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.

  • Recipe

    King Cake

    In New Orleans, king cake is to Mardi Gras what pumpkin pie is to Thanksgiving: the holiday just wouldn't be the same without it. Similar to a glazed coffee cake,…

  • Recipe

    Lemon-Herbsaint Poppers

    These are great served at a cocktail party or a garden party, passed around on a platter with small demitasse spoons. They're bright yellow and taste of citrus with the…

  • Recipe

    Calas Fried Rice Fritters

    Crisp around the edges with a plump, toothsome belly, these fritters beg to be served with obscene quantities of earthy, sorghum-like cane syrup, though traditionalists may opt for confectioners’ sugar…