Taste of New Orleans

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  Mezze Lamb Sliders with Pepper-Olive Relish

  These mini lamb burgers from Chef Klaus Happel of Soif Faim at Hotel Intercontinental won a Fleur De Lis Best of Show-Savory award at the 2011 New Orleans Wine & Food Experience. Chef Happel serves the burgers with crisp eggplant fries and tzatziki sauce for dipping.

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  Snapper à la Barigoule

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  Snapper à la Barigoule
  

  This is a quintessentially New Orleans preparation of a Gulf seafood favorite, from Chef Gerry Middleton of Galatoire's. The snapper fillets are seared and served in a white wine sauce with sautéed artichokes, carrots, shallots, and mushrooms.
   

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  Summer Gazpacho

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  Summer Gazpacho

  This simple summer gazpacho from Chef Laura Cedillo of Galvez Riverfront Restaurant shows off the ripest tomatoes of the season.

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  Beef Tenderloin-Wrapped Tuna with Butternut Squash Purée

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  Beef Tenderloin-Wrapped Tuna with Butternut Squash Purée

  This impressive presentation of yellowfin tuna wrapped in a thin sheet of beef tenderloin is from Chef Brian Katz at New Orleans' Red Fish Grill. The trick is to sear the beef quickly in a hot pan, so that the tuna inside stays raw, almost like a piece of sushi.

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  Braised Lamb Shoulder with Red Eye Gravy over Cream Cheese Grits

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  Braised Lamb Shoulder with Red Eye Gravy over Cream Cheese Grits

  Tender slow-braised lamb gets dressed in a hearty red-eye gravy (so-named for its healthy dose of coffee) in this great-for-brunch-or-dinner dish from Chef Chip Flanagan of Ralph's on the Park.

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  Milk Chocolate "Turtle Soup"

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  Milk Chocolate "Turtle Soup"

  Enjoy a brand new twist on a 200-year-old Louisiana classic! This clever take on turtle soup from Chef Tory McPhail of Commander's Palace won the Fleur de Lis Best of Show-Sweet award at the 2011 New Orleans Wine & Food Experience.

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  Top Mardi Gras Recipes