"We want to tell a story with New Orleans," said chef John Currence, one of the men behind the phenomenal "'International Influences on New Orleans Cuisine" dinner at the Atlanta Food & Wine Festival. "The story of the special crazy-ass gumbo that is that city." Which means not only the French, Spanish, and modern American elements to the cuisine—but German, Sicilian, African, and Vietnamese as well. Come see the fantastic 6-course meal that these all-star chefs put together in tribute to their beloved city. More

After a whirlwind tour through the cities and fisheries of Southern Louisiana a couple weeks back, it's clear to me that the flow of misinformation and apprehension about the quality of the seafood coming from the Gulf of Mexico has been far more detrimental to the industry that the oil itself. Tasting my way through cities like Lake Charles, Houma, New Iberia, and New Orleans, it's clear that seafood is the heart and soul of the Cajun and Creole cuisine of the area—indeed, for a solid five days, I had blue crab in some form or another at every single meal (breakfast, lunch, and dinner) not to mention copious amounts of local shrimp, oysters, fish, and crawfish. More

Every day this week we will be sharing recipes from My New Orleans, an autobiographical cookbook that takes us through all of John Besh's most beloved Southern Louisiana edibles, from crawfish to king cake. More