I'm assisting a major-mojo food writer/cookbook author on a big ol' cookbook that spans the regional favorites across the US. We're looking for mostly non-professional cooks who have favorite recipes that have good stories behind them. I think of it as foods that express the cook's soul as well as the region's soul. Post yr comments but if you'd like to provide me with contact info (please!), you may email me at nora[at]shermanhome.com

I also welcome your thoughts on this question: if you could only include ONE New Orleans food in this massive tome, what it would be and why (don't worry, it's just an exercise, there will be way more than 1 NOLA recipe!).