This year's Mardi Gras might have come and gone but it's never too late to talk about the brilliant food culture of New Orleans, especially when it comes to the cooking of John Besh, one of the city's most celebrated chefs.
Besh has made a name for himself in post-Katrina New Orleans by taking a seemingly disastrous situation and turning it into an opportunity to help rebuild the city's culinary reputation, preserving local foodways, and feeding and employing many folks whose lives were wrecked in the aftermath of the hurricane.
Besh is now the proprietor of six restaurants in New Orleans that are responsible for putting out some of the city's best food, each making the best use of all of the wonderful fare that the region has to offer.
Every day this week we will be sharing recipes from My New Orleans, an autobiographical cookbook that takes us through all of Besh's most beloved Southern Louisiana edibles, from crawfish to king cake.
Win 'My New Orleans'
Thanks to the generous folks over at Andrews McMeel, we are giving away five (5) copies of My New Orleans this week. All you have to do is tell us about your favorite locally produced ingredient in the comments section below.
Five (5) people will be chosen at random among the eligible comments below. We're sorry, but entry is only open to residents of the U.S. and Canada. Comments will close Monday, March 8 at noon ET. The standard Serious Eats contest rules apply.
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