We spend all our days just dreaming of fresh, hot beignets. Well, those and muffulettas, brandy milk punch, fried oyster po' boys, butter-drenched shrimp etouffee, glorious gumbo, Gulf oysters and the sort of red beans and rice that could turn a bunch of strangers into life-long friends.
It's been two weeks since Eatocracy left New Orleans. We came to throw a Secret Supper, and it seems we left a big chunk of our soul there. Watch after it 'til we get back there, okay?
In the meantime, take a stroll through the fare we shared in the gallery above (yup - we ate all of that) and our features below - and please catch us a throw if some pretty beads float by. We promise we'll return the favor.
Talking with our mouths full
Mardi Gras: Milk that packs a brandy punch - a recipe from New Orleans bar chef Lu Brow
Beyond Bourbon Street - the real fun is on Frenchman St.
What NOT to Do During Mardi Gras - Lu Brow advises not to bargain for beads and shares the importance of a Popeye's run with strangers
Five Cocktails I Enjoy Creating and CONSUMING During Mardi Gras - but Lu certainly knows how to cut loose, too
A toast to Leah Chase - raise a glass to the Queen of Creole Cuisine
Daytime drinking in New Orleans - do the right thing and dive into a Brandy Milk Punch or a Pimms Cup
The great gumbo debate - okra or file? How dark is your roux?
A Secret Supper - N'awlins style - join us at the table, won't you?
Shrimp etouffee for the New Orleans soul - New Orleans food expert Poppy Tooker shares how this dish feeds your soul and your stomach
Beyond Raw: How New Orleans serves up oysters - charbroiled, Rockefeller and po' boys abound
Making gumbo with John Besh and James Carville - celebrating Gulf seafood with a family recipe
Oysters stage a comeback after BP disaster - the region rallies after a man-mad disaster
Five Reasons to Eat in Louisiana - gumbo runs deep when you're from the Pelican State
Whooooo boy! - po boy, poor boy, po-boy, po' boy or peaux boy? How do you spell this sandwich?
The food that got them through - New Orleanians love to talk…and argue……and educate…and opine about food. It's who they are, and what has kept them going, even when their very way of life was in danger of being swept away forever.
Muffuletta madness - if it's not cold from Central Grocery, is it still a muffuletta? (We vote YES!)
How to peel a head-on shrimp - a little lagniappe from a visit with Poppy Tooker
Five Tips on Making Homemade Sausage - the executive chef of New Orleans restaurant Sylvain shares his sausage secrets
Fear of not eating something - share your ultimate New Orleans restaurant crawl
Cooking with Carville - the Ragin' Cajun talks about the food that fuels him