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Muffuletta-Style Grilled Stuffed Flank Steak (Stuffed With Salumi, Provolone, and Olive Salad)

Serious Eats J. Kenji López-Alt 6 comments

Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire. More

Taste a Piece of New Orleans Burger History At Lee's Hamburgers, Est. 1901

A Hamburger Today Eric Leath 10 comments

There are five Lee's Hamburgers scattered around the New Orleans Metropolitan area that all serve similar grilled onion-topped burgers, but they're not part of a chain. Who is Lee and why are so many places selling his burgers? More

Eat This Now: Soufflé Potatoes (Fried Puffed Potatoes) From Antoine's in New Orleans

Eric Leath 6 comments

When I first saw the soufflé potatoes at Antoine's Restaurant as a kid, they seemed unreal: smooth, balloon-like cylinders of fried potato that had nothing inside but caverns of air. More

Sunday Brunch: Eggs Sardou (New Orleans-Style Poached Eggs With Creamed Spinach, Artichokes, and Hollandaise)

Sunday Brunch Sydney Oland 5 comments

Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic. More

Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise)

Serious Eats Sydney Oland Post a comment

Creamed spinach topped with artichoke hearts, poached eggs, and Hollandaise sauce is a hearty alternative to eggs Benedict, and a New Orleans classic. More

Muffuletta Shooter's-Style Sandwiches

Serious Eats J. Kenji López-Alt 11 comments

The classic New Orleans cold cut and olive salad sandwich gets pressed for a more intense, flavorful experience. More

Sliders Worth the Hype at District in New Orleans

A Sandwich a Day Remy Robert 3 comments

You'd be forgiven if you expected gimmicks from NOLA's District Donuts Sliders Brew, whose menu consists almost exclusively of those three things. But then you'd eat your words. More

New Orlean's-Style Olive Salad

Serious Eats J. Kenji López-Alt 5 comments

The classic olive salad used for seasoning muffuletta sandwiches. It also makes a fantastic burger or pizza topping. More

Where to Get Unusual, Alternative King Cakes in New Orleans

Sweets Sarah Baird 1 comment

Over the past decade, local bakeries and pastry chefs have made a concerted effort to elevate the Carnival Season favorite to something worthy of fine china and in varieties that delight every palate. Here are four you should pick up before Fat Tuesday. More

11 New Orleans-Inspired Sweets to Make for Mardi Gras

Sweets Miki Kawasaki 1 comment

Mardi Gras in New Orleans may be known for its over-the-top parades and parties, but don't forget it's also one of the most festive and dessert-centric celebrations in the city (or anywhere, really). Check out these eleven New Orleans-inspired desserts that will keep you in high spirits on Fat Tuesday and beyond. More

Know Your Sweets: New Orleans King Cake

Sweets Sarah Baird 2 comments

The signature baked good of Carnival season in New Orleans, king cake is comprised of a ring of rich, brioche-like dough and any number of sweet fillings, from cinnamon to cream cheese. (Also, watch out from the plastic baby inside!) More

Get King Cake Burgers from Food Drunk in New Orleans

A Hamburger Today Erin Jackson 14 comments

Yep, you read that right. This new burger from the Food Drunk truck in New Orleans has a King Cake-inspired bun. More

Game-Changing Cheeseburgers in New Orleans at The Company Burger

A Hamburger Today Eric Leath 7 comments

The Company Burger was just another name on my burger wish-list until I heard of its association with the nearly perfect double cheeseburger at Holeman & Finch in Atlanta, Georgia. Then it shot to the top of the list. More

5 Great Oyster Joints in New Orleans

Anne Roderique Jones 13 comments

On a recent trip to New Orleans, I set out on a mission to try as many Gulf oysters as possible in the span of one weekend. My goal: to sample them both raw and cooked, with visits to some of the city's historic and new-school oyster bars (and a touristy joint thrown in for good measure). Sadly, I missed a few of the classics on this trip due to timing and season, but I still found five that really knocked my socks off. More

Pizza City Guide: A New Orleans Slice Crawl

Slice Eric Leath 9 comments

Local slice shops aren't found on every street corner in New Orleans, but the city's volume of satisfying by-the-slice joints has dramatically increased in the last few years. We set out to find the best—see them all after the jump! More

I Tried My First King Cakes in New Orleans, and They Were Awesome

Sweets Carrie Vasios Mullins 11 comments

When I tried my first piece of king cake I was about five drinks deep standing on a balcony overlooking Bourbon Street. Or as they call it in New Orleans, at a rehearsal dinner. More

Sugar Rush: A Rip-Roaring Dessert Ends a Riotous Meal at Root in New Orleans

Sweets Jay Friedman 2 comments

Dinner at Root in New Orleans is like a date with Willy Wonka, full of purposeful whimsy. My clafoutis was a perfect illustration of that. More

Eat This Now: Rabbit Dumplings From Cochon, New Orleans

Anne Roderique Jones 3 comments

When working your way through the list of New Orleans restaurants, everyone (including us) will tell you to hit Cochon, the much-lauded new(ish)comer to the Central Business District. You'll hear it so many times that you're sure there's no way it can live up to the hype or be as mind-blowingly awesome as everyone raves about. But somehow, it is. It's that good—if not better. More

The Best of the Big Easy: 14 Great Bites in New Orleans

Hub Grub Liz Bomze 12 comments

When my college friends and I were brainstorming cities for a meet-up weekend, New Orleans was at the top of everyone's list—for the warm weather and the music, of course, but mostly for the food. Here's the best of what we ate. More

First Look: Fast-Baking Wood-Fired Pizzas at Dolce Vita, in New Orleans

Slice Eric Leath 2 comments

Ask Bogdan Mocanu if he is using his bright red Stefano Ferrara oven to make Neapolitan-style pizzas, and he will quickly tell you that the type is strictly his own. The oven alone drew me inside Mocanu's newly opened Dolce Vita to grab a menu; potentially finding a different style of pie was a compelling reason for an in-depth look. More

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