Eating at Blue Hill at Stone Barns requires serious eaters to put their faith in chef Dan Barber and company. Trust me and trust them. They will deliver a meal so provocatively thoughtful and delicious you'll never look at fine dining the same way again.
Jordan Zimmerman hasn't written a post yet.
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.
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.
When I heard that work was taking me to Dallas, I put out a note on various social networking sites, asking for a recommendation for a good burger. Several chains were mentioned, but just one local joint came to the surface: Twisted Root Burger Company.
If you can't make it to Bourbon Street this year, you can still celebrate Mardi Gras at home. Here are nine New Orleans cocktails to mix up for Fat Tuesday (and any day you want to drink something delicious.)
This video tells the story of several different New Orleans residents who came back to the city after the storm to rebuild and start making food in abandoned lots. You can't really tell a New Orleans story without music, but thankfully one of our farmers happened to play in the Treme Brass Band! Special thanks to BrassRootsmovie.com for letting us tag along for their film shoot.
Shaved ice in Louisiana is a simple affair of ice and flavored syrup, yet not just any shaved ice joint can produce a cone as fine as Hansen's on Tchoupitoulas Street in New Orleans. Hansen's stainless steel ice-shaving machine is the key to its success. This beast yields shavings of ice as light as snowflakes, finer than any I have tasted before.