Fried Chicken a la Dooky and Mae
October 25, 2007, 10:16 pm
Filed under: Lagniappe

Kim Severson of the New York Times did a great piece, …Into the Fryer, on the fried chicken rebirth at both Dooky Chase and Willie Mae’s.

(As a very IMDB aside; take a peek at Ms. Leah Chases’ chef jacket.  We were so pleased to see a recent CulinaryCorps gift being put to good use!)


“A snowball is like a snow cone…
October 23, 2007, 10:30 am
Filed under: Lagniappe

…in roughly the same way that foie gras is like chopped liver,” writes Todd Price in “A Chill on Tchoupitoulas: The Ice Princess.” Meet Ashley Hansen and go inside Sno-Bliz, one of the best snowball stands in New Orleans.

The Inside Scoop
October 19, 2007, 7:26 am
Filed under: Lagniappe

The Times-Picayune message boards, dedicated to Dining Out in New Orleans, are a wealth of insider information posted by locals of what’s great (and maybe not so great) in the city these days.   If you’re heading down to  NOLA soon, check them out here.

To Know Them Is To Love Them
October 4, 2007, 8:37 pm
Filed under: Lagniappe

For all you Hubig’s fans out there, eGullet founder Jason Perlow’s video of the “fresh from the fryer” pies…

Iced Coffee To Feel Good About
August 14, 2007, 9:29 am
Filed under: Culanthropy, Lagniappe

Although they hail from California, Blue Bottle Coffee has created a useful gift package to benefit the New Orleans Edible Schoolyard project.  For $22.50, you can be that master of your own iced coffee destiny as Blue Bottle has put together a handy “do-it-yourself” kit that includes coffee, a separate chicory packet and instructions on the cold brew process.  10% of the proceeds will be donated so drink up for New Orleans!

Hurricanes are for tourists…
July 11, 2007, 8:46 am
Filed under: Lagniappe

…Sazeracs are for locals.

A friendly reminder to book your tickets today for the Tales of the Cocktail Festival in New Orleans from July 18-22.

A Culinary Melting Pot
July 7, 2007, 8:57 am
Filed under: Lagniappe, News

New Orleans has the unique habit of being a city that not only welcomes new cuisines but coddles them.  Case in point, Creole cooking: that deliciously mysterious amalgamation of national food traditions that finds its unique roots in the many generations of culinary-rich immigrant waves.

The International Herlad Tribune reminds us that the advent of the Taco Truck post-Katrina paints the newest layer of complexity onto the city’s cuisine.  How long before chiles make their way into the NOLA mainstream?  If history is our guide, not too long at all.