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Recipe of the Month

Cook like a great chef between visits to New Orleans! Every month, come back here for a new Southern, Cajun or Creole dish from one of the best restaurants in New Orleans. Have recommendations or questions about local NOLA recipes? Just let us know. In the meantime, check out our Recipe of the Month.

October 2021

Apple Cobbler thumb Apple Cobbler

Recipe By: Commander's Palace
Commander’s Palace is famous for its Bread Pudding Soufflé but, now that fall has arrived, Chef Meg Bickford is craving something warm and comforting. Apple Cobbler fits the bill. Serve with Chef Meg’s Caramel Sauce and top with vanilla ice cream for the perfect autumn treat.
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September 2021

Chicken Andouille Gumbo thumb Chicken Andouille Gumbo

Recipe By: Gumbo Shop
Every year, Gambit Weekly asks its readers who makes the best gumbo in the city. According to Publisher Margo du Bois, “Gumbo Shop is the winner every time!” This fall, treat your family and friends to this fabulous recipe for Chicken Andouille Gumbo. We can’t think of a better way to welcome autumn.
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August 2021

Tujague’s Famous Brisket thumb Tujague’s Famous Brisket

Recipe By: Tujague's
In the early 1900s, butchers who worked at the French Market would cross the street to Tujague’s for their famous brisket with its spicy red sauce, spiked with horseradish and Creole mustard. In 1937, Clemence Castet, the madam of the Tujague’s dining room from 1914 to 1969, added her famous boiled brisket of beef to the 1937 edition of Madam Bégué’s Recipes of Old New Orleans Creole Cookery. Locals and visitors still clamor to Tujague’s today to enjoy this dish.
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July 2021

Chef Ricky Christiana's Famous Fried Chicken thumb Chef Ricky Christiana's Famous Fried Chicken

Recipe By: Porter and Luke's
Burgers on July 4th are great but is there anything more American than fried chicken? New Orleans food critic Tom Fitzmorris ranked Porter & Luke’s as one of the dozen best restaurants to get fried chicken. Try this recipe by Chef Ricky Christiana and discover why. Better yet, head over to Metairie Road this holiday weekend and let them the team at Porter & Luke’s prepare it for you.
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June 2021

Mulate's Fried Alligator thumb Mulate's Fried Alligator

Recipe By: Mulate's Cajun Restaurant
For 30 years, Mulate’s has been a must-experience New Orleans restaurant, known for both its authentic Louisiana cuisine as well as live music and Cajun dancing. Because they’re currently closed as a result of the pandemic, we thought you’d enjoy having a taste of Mulate’s at home. And start practicing your two-step. Mulate’s will be reopening soon!
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May 2021

Jimmy Wedell Seafood Pasta thumb Jimmy Wedell Seafood Pasta

Recipe By: Messina’s Runway Cafe
It’s seafood season in Louisiana and this pasta, named after famous 1930’s racing pilot and aircraft designer Jimmy Wedell, uses three Gulf Coast favorites–shrimp, crawfish and crabmeat.
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April 2021

Eggs Benedict thumb Eggs Benedict

Recipe By: Court of Two Sisters
The hunt for the perfect spot for Easter eggs is over! Easter, actually Springtime in general, is a wonderful time to brunch in the courtyard at the legendary Court of Two Sisters. Keep in mind, the will be calling at The Court of Two Sisters on April 2 and 3rd during their Jazz Brunch. If you want to see him, hop to it!
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March 2021

Mushroom Ragout thumb Mushroom Ragout

Recipe By: Crescent City Brewhouse
Since 1991, the French Quarter’s only microbrewery has been serving up the brews, foods and views loved by locals and visitors alike. Until you can get to the Vieux Carré, you can make this recipe for Mushroom Ragout at home. You can substitute any medium-hopped lager or amber ale for the Red Stallion Beer called for in the recipe. It’s a great meatless dish to serve during Lent.
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February 2021

King Cake Bread Pudding thumb King Cake Bread Pudding

Recipe By: Houmas House
Mardi Gras is celebrated all over Louisiana, including at Houmas House, the Crown Jewel of Louisiana’s River Road. Come for a tour of the mansion, gardens and the new Great River Road Museum, and stay for brunch, lunch or dinner. Until then, enjoy this festive, sweet treat fit for a sugar baron!
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January 2021

Mardi Gras Sidecar thumb Mardi Gras Sidecar

Recipe By: Commander’s Palace
Although there will be no parades on St. Charles Avenue in 2021, there will be celebrating a few blocks away on Washington Avenue. Get in the Carnival spirit with this fabulous cocktail from Commander’s Palace, one of the most beloved restaurants in the South. By the way, you can order Commander’s delivered to your home on Goldbelly right now. Why not follow up that cocktail with some legendary turtle soup?
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December 2020

Chef Ron's Turkey Sausage Gumbo thumb Chef Ron's Turkey Sausage Gumbo

Recipe By: Chef Ron's Gumbo Stop
Since 2012, people in search of gumbo as good as their grandmother’s have found it at Chef Ron’s Gumbo Stop at 2309 N. Causeway Blvd. Award-winning chef Ron Iafrate uses only fresh, local ingredients in his gumbos – you should, too. This is the perfect use for your leftover holiday turkey.
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November 2020

Mulate’s Sweet Potato Crunch thumb Mulate’s Sweet Potato Crunch

Recipe By: Mulate’s
Mulate’s is temporarily closed because of the Covid-19 pandemic but that doesn’t mean you can’t get your taste buds two-stepping at home! Their homemade sweet potato casserole is the best version we’ve ever discovered of this classic Thanksgiving dish. Prepare in advance for a stress-free turkey day.
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October 2020

Trout Meunière / Trout Amandine thumb Trout Meunière / Trout Amandine

Recipe By: Court of Two Sisters
Sometimes visitors, in an attempt to get as much fresh Gulf shrimp and oysters as they can while in New Orleans, leave without ever experiencing some of our classic fish dishes. Nothing compares to Speckled trout – or Specks – caught fresh and prepared Meunière or Amandine style. Both are French classics that have been favorites on New Orleans menus for decades.
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September 2020

Asian Clay Pot Barbeque Shrimp Recipe thumb Asian Clay Pot Barbeque Shrimp Recipe

Recipe By: Pelican Club
One of our all-time favorite places to eat in the French Quarter is The Pelican Club. First, because it’s on Exchange Alley, one of the sweetest little streets in the city. Second, because the restaurant is in a historic 250-year-old building (haunted of course). And third, because in a city full of Instagram-worthy food, The Pelican Club deserves to be the profile pic. Enjoy this wonderful recipe from Chef Richard Hughes.
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August 2020

Shrimp NuNu thumb Shrimp NuNu

Recipe By: The Honfleur
The Hotel Provincial, a beloved hotel on Chartres Street in the French Quarter, is home to Honfleur. This charming wedding and event venue features out-of-this-world catering options from New Orleans-born Executive Chef Etienne Devlin, a member of the family who owns the hotel and a graduate of the Culinary Institute of America in New York. Devlin partners with local farmers and fisherman, using only the freshest ingredients in his creations. We can think of nothing more perfect than intimate “I Dos” in the romantic Hotel Provincial courtyard followed by Shrimp NuNu.
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July 2020

Crabmeat with Wild Mushrooms and Gnocchi thumb Crabmeat with Wild Mushrooms and Gnocchi

Recipe By: Tujague's
This September, Tujague’s, the second oldest restaurant in New Orleans, will be opening the doors of its new location just down the street at 422 Decatur. Until then, you can enjoy tantalizing recipes like this one from The Tujague’s Cookbook by author and culinary historian Poppy Tooker.
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June 2020

Mulate’s Hurricane thumb Mulate’s Hurricane

Recipe By: Mulate's Cajun Restaurant
June 1 marks the beginning of hurricane season but the powerful hurricane cocktail is available in New Orleans year-round. They say it was actually called a hurricane because it’s served in a glass that is shaped like a hurricane lamp. While the drink was invented at Pat O’Brien’s during World War II, you can find hurricanes all over town. One of our favorites is at Mulate’s Cajun Restaurant. It really packs a punch!
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May 2020

Napoleon House Muffuletta thumb Napoleon House Muffuletta

Recipe By: Napoleon House
In April of 2020, Napoleon House started offering an  for the first time since closing their doors to protect their guests and staff from the pandemic. The reaction from the public was phenomenal! Life without Napoleon House’s version of this iconic Italian New Orleans sandwich is no life at all! And they started offering Frozen Pimm’s Cups (OMG!) If curbside is too far away for you, make it at home with this authentic recipe.
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April 2020

Barq’s Root Beer Glazed Easter Ham thumb Barq’s Root Beer Glazed Easter Ham

Recipe By:
In New Orleans, we grew up drinking Barq’s Root Beer. While it’s owned and sold nationally by Coca-Cola now, Barq’s was invented by New Orleans-born Edward Charles Edmond Barq Sr. who started manufacturing Barq’s in Biloxi, Mississippi, in 1890. For years, you could see Barq’s signs all over the Gulf Coast with the simple slogan, “Drink Barq’s. It’s good.” We think you’ll find this ham good as well.
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March 2020

Cicidati (Italian Fig Cookies) thumb Cicidati (Italian Fig Cookies)

Recipe By: Zia Anita
Like all holidays, St. Joseph’s Day is celebrated in New Orleans in a big way. Along with parades, the Feast of St. Joseph features St. Joseph’s Day altars, loaded with traditional foods like Italian Fig Cookies (Cicidati) to share with the community. You’ll find St. Joseph’s Day Altars in churches, restaurants, grocery stories and private homes all over the city. These cookies are made at Christmastime, too.
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February 2020

Turmeric-Roasted Cauliflower thumb Turmeric-Roasted Cauliflower

Recipe By: Streetcar Restaurant
New Orleans loves its comfort food and we make even cauliflower special. Check out this recipe from the at the which offers Comfort Food Fast for just $10 at their weekday buffet, Mondays through Fridays from 11 am. to 2 p.m. It's a great way to fuel up on parade day or any day.
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January 2020

Mardi Gras King Cake thumb Mardi Gras King Cake

Recipe By: New Orleans School of Cooking
King cake becomes legal again on January 6th, King’s Day, the official start of the Carnival Season. If you don’t have a king cake baby to hide inside, hide a bean. That’s what they used to do in the old days. While the source of original recipe unknown, it was modified by New Orleans School of Cooking Chef, Anne Leonard.
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December 2019

Tujague's Grasshopper thumb Tujague's Grasshopper

Recipe By: Tujague's
The Grasshopper was invented by Philip Guichet of Tujague’s Restaurant in New Orleans in 1918. It won second place in a cocktail contest in New York City but it’s first in the hearts of anybody who has enjoyed one at Tujague’s, home to the oldest stand-up bar in the country.
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November 2019

Mulate’s Green Bean Casserole thumb Mulate’s Green Bean Casserole

Recipe By: Mulate's Cajun Restaurant
If you don't make green been casserole this year, everyone will be disappointed. This traditional dish from Mulate's Cajun Restaurant will have you two-stepping through the holidays. It's so easy and so good!
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October 2019

Mirliton, Shrimp and Tasso Casserole thumb Mirliton, Shrimp and Tasso Casserole

Recipe By: Commander's Palace
The mirliton, the unofficial squash of Louisiana, looks like a large pear. We love it in New Orleans because its flavor is so mild that it tends to absorb the flavors of whatever it’s cooked with.
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September 2019

Stuffed Artichokes thumb Stuffed Artichokes

Recipe By: New Orleans School of Cooking
When the Sicilians came to New Orleans, they brought their love of artichokes. The team at the New Orleans School of Cooking admits stuffing artichokes is a "pain in the neck," but the results are worth it.
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August 2019

Odette’s Creole Potato Salad thumb Odette’s Creole Potato Salad

Recipe By: Odette Landry
There’s just something about this potato salad that makes you feel like you’re at a picnic in New Orleans City Park, watching the ducks waddle around on the edge of the lagoon. It’s creamy, zippy, and New Orleansy. What’s not to love?
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July 2019

Oceana’s Barbecued Shrimp and Grits thumb Oceana’s Barbecued Shrimp and Grits

Recipe By: Oceana Grill
Brunch was invented in New Orleans and so were many famous brunch dishes, including Barbecued Shrimp and Grits. This recipe from Oceana Grill in the French Quarter is easy and delicious. Mix up some mimosas and invite your BFFs over for a New Orleans-style brunch this weekend.
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June 2019

Oceana Shrimp Creole thumb Oceana Shrimp Creole

Recipe By: Oceana Grill
Wondering what the difference is between Creole and Cajun cuisine? Most locals will tell you that Creole cuisine tends to be a little more sophisticated and refined than Cajun food. In fact, most think of Creole cuisine as “city food” and Cajun dishes as “country food.” What they have in common is a lot of fresh seafood and many dishes include the “holy trinity” – chopped green pepper, celery and onions. You can experience many authentic Louisiana dishes such as gumbo, étouffée, jambalaya and shrimp creole at Oceana Grill in the French Quarter.
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May 2019

Houmas House Plantation Mint Julep thumb Houmas House Plantation Mint Julep

Recipe By: Houmas House
May is Kentucky Derby time and, in the South, that means Mint Juleps. Here in Louisiana, it’s said that John Burnside, owner of Houmas House plantation, preferred his Mint Juleps made with rum instead of Bourbon. According to a June 9, 1952 edition of Life magazine, Burnside’s guests “were served mint juleps – never more than three — before breakfast.” As the song goes, “that’s what we like about the South.”
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April 2019

Ponchatoula Strawberry Pie thumb Ponchatoula Strawberry Pie

Recipe By: Missy Terrebonne
Every April, New Orleans heads across Lake Pontchartrain for the Ponchatoula Strawberry Festival where, in addition to flats of strawberries, you can enjoy strawberry shortcake, deep-fried strawberries, strawberry daiquiris and more. With this pie recipe, which we think tastes a lot like Shoney’s Strawberry Pie, you can have your own festival at home.
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March 2019

Mardi Gras King’s Cake thumb Mardi Gras King’s Cake

Recipe By:
Praline. Salt-caramel. Strawberry cheesecake. Lemon. There are about as many different kinds of king cakes in New Orleans as there are types of bread pudding (that means a lot). This is a classic recipe the traditionists among you will love. Recycle a baby from your last store-bought king cake and you’re good to go! This recipe is sure to impress.
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February 2019

Morton’s Cajun Ribeye thumb Morton’s Cajun Ribeye

Recipe By: Morton’s The Steakhouse
New Orleans is more than great seafood. Sometimes you just need a steak! For a taste of Morton’s The Steakhouse (and New Orleans) at home, try this recipe for Cajun Ribeye. Start with a good cut. Morton’s serves only USDA Prime-Aged Beef, the top 2% of beef available in America.
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January 2019

The 2-Cent Stamp: An Andrew Jackson Cocktail thumb The 2-Cent Stamp: An Andrew Jackson Cocktail

Recipe By: Landry’s Seafood House
Landry’s Seafood House has fabulous views of both the Mississippi River and Jackson Square. At the heart of Jackson Square is a statue of Andrew Jackson, hero of the Battle of New Orleans. Every January, this famous battle is reenacted at Chalmette Battlefield. In 1863, during the Civil War, the Confederate government issued two Confederate postage stamps featuring Jackson’s portrait, a red 2-cent stamp and a green 2-cent stamp. This cocktail, a spin-off of the Pimm’s Cup, was named in honor of Old Hickory, the 7th president of the United States.
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December 2018

King Cake Sua Da Cocktail thumb King Cake Sua Da Cocktail

Recipe By: SoBou
This may only be December but Carnival is in the air! Here is a wonderful Mardi Gras cocktail recipe from Bar Chef Laura Bellucci at SoBou. Inspired by Vietnamese iced coffee (Cafe Sua Da), this cocktail is absolutely delicious and a great way to make use of those king cake babies you’ve got stuffed away in that kitchen drawer.
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November 2018

Combination Pan Roast thumb Combination Pan Roast

Recipe By: Pascal’s Manale
Pascal’s Manale is known far and wide as the place where BBQ Shrimp was invented but that’s not all they do well. This bubbly seafood concoction is absolute perfection and will make a nice addition to your holiday table. Enjoy!
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October 2018

Satsuma Crush thumb Satsuma Crush

Recipe By: Cafe Beignet
Along with their award-winning beignets (they placed first in the traditional category at Beignet Fest), one of the things folks love best about Café Beignet is that they serve more than café au a lait. One sip and you’ll feel like you’re back in New Orleans.
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August 2018

Bread Pudding Souffle thumb Bread Pudding Souffle

Recipe By: Commander’s Palace
One of the most frequent photos we see in our friends’ Facebook feeds is of Commander’s Palace’s Bread Pudding Souffle. Commander’s signature dessert is one of the city’s favorites – right up there with and Antoine’s Baked Alaska. It’s just one of the reasons the restaurant was honored six times by the James Beard Foundation. What’s more, Southern Living recently named Commander’s “The South’s Best Restaurant.” Wow your guests and make it at home.
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July 2018

Crawfish Étouffée thumb Crawfish Étouffée

Recipe By: New Orleans School of Cooking
From their kitchens in an old renovated molasses warehouse in the French Quarter, the chef/teachers at the New Orleans School of Cooking have been spicing up vacations to the Big Easy since 1980. This recipe for Crawfish Étouffée will become one of your favorites.
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june 2018

Mulate's Homemade Bread Pudding thumb Mulate's Homemade Bread Pudding

Recipe By: Mulate's
What do you do with stale bread? In New Orleans, you either feed the ducks in City Park or you make bread pudding. If you have hamburger buns, you make Mulate’s Homemade Bread Pudding. This customer favorite was featured in Alton Brown’s cookbook, Feasting on Asphalt. It’s also included in the Mulate’s cookbook. Buy it online at . If you’re watching your weight, put on a little Cajun music and two-step off the calories the way they do at the popular restaurant and dance hall near the Convention Center.
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may 2018

"The Jazz," a.k.a. The Jalapeño Margarita

Recipe By: Streetcar Restaurant
What happens when you muddle jalapeño-infused silver tequila with the seasons’ best fresh jalapeños? You hear jazz! This recipe is from the Clarinet Lounge – the fun, modern bar in the Holiday Inn Downtown Superdome. It’s a great place to gather after work, before heading to the French Quarter on the weekend, or to meet for a nightcap before retiring. You’ll find Happy Hour specials served daily from 4 to 6 p.m. or, if you prefer, you can make The Jazz at home right now.
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April 2018

Redfish Pontchartrain thumb Redfish Pontchartrain

Recipe By: Oceana Grill
Fishermen in Louisiana will tell you that redfish is fun to catch. It’s also fun to eat! A cousin to the black drum, redfish (or red drum) can be found all over south Louisiana in marshes, bayous and the Gulf of Mexico. These fish put up a great fight. Your guests, however, will be easily hooked. Redfish Pontchartrain from Ocean Grill in the French Quarter is a Louisiana blackened redfish filet, served atop crawfish cornbread. It’s topped with Oceana’s Creamy Shrimp Pontchartrain Sauce and served with a side of mustard greens. Delicious doesn’t begin to describe it.
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March 2018

Bisque of Curried Pumpkin, Crawfish and Corn thumb Bisque of Curried Pumpkin, Crawfish and Corn

Recipe By: Houmas House
When Irish sugar baron John Burnside purchased Houmas House in 1857, we doubt his guests were served anything as exotic as Bisque of Curried Pumpkin, Crawfish and Corn, but that’s the price you pay for being born in the wrong century. This is the perfect dish for the cooler months in Louisiana, but, frankly, we enjoy it all year long. It’s surprisingly simple and absolutely delicious.
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February 2018

Louisiana Crawfish and Goat Cheese Crepes thumb Louisiana Crawfish and Goat Cheese Crepes

Recipe By: Tujague's
Tujague’s Chef Guy D. Sockrider created this dish when he worked at Muriel's years ago and insisted that it be put on the menu at the city’s second-oldest restaurant when he took over the kitchen. We’re glad he did. While the recipe is not in the Tujague's Cookbook: Creole Recipes and Lore in the New Orleans Grand Tradition by Poppy Tooker, many other fantastic recipes are, including their legendary gumbo. To purchase the cookbook, go to the link below.
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