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New Orleans, Louisiana

New Orleans, good ole New Orleans (pronounced New Orlins), the undisputed food capital of the South. In the Big Easy, the heat alone is enough to slow your pace. But when you sit down to a big meal on a hot day, you have no choice but to watch the world go by. People usually think Cajun food when they visit NOLA – New Orleans Louisiana – but are surprised at the international cuisine available. Settled by the Spanish and the French, NOLA is equipped to satisfy any taste bud. From muffuletta sandwiches (which owe a nod to local Italian immigrants), Italian ice cream to gumbo, the world of food is at your finger tips. Other hometown favorites are dirty rice, blackened redfish, Bananas Foster, King Cake, soft-shell crab po'boy sandwiches and the traditional Crescent City breakfast of beignets and chicory-flavored coffee with steamed milk (cafe au lait). Favor an extra splash of heat on your gumbo? Tabasco sauce is made on Avery Island, a bird and nature preserve.
 

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crl's mom

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Braithwaite, Louisiana, USA
About me:
 I am a mom of three boys and trying to learn what they like to eat. It seems no matter what I cook my boys never like it.

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LisaOrleans

Cooking Level: Expert
Home Town: New Orleans, Louisiana, USA
Living In: Louisville, Kentucky, USA
About me: I am a native of Queens, NY, grew up in New Orleans, and now reside in Louisville, KY. Married for 23 years with 2 children. I love cooking for people...family, friends, my chur…
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Nykoel

Cooking Level: Expert
Home Town: New Orleans, Louisiana, USA
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Cassidy Shea

Cooking Level: Intermediate
Home Town: New Orleans, Louisiana, USA
Living In: Phoenix, Arizona, USA
About me: I am a girl getting a degree in technical theatre who enjoys driving to California, sending postcards, dressing up, and throwing fancy dinner parties.
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Butternut Squash Risotto

Reviewed on Sep. 5, 2008 by Nykoel
First: I used 3 cups of broth instead of 5, and it worked perfectly. Second: I was surprised how much I really liked this recipe. I was worried that it would be too bland for me, but that definitely wasn't the case. You could really taste the sqaush, the wine, and the cheese with the risotto. I would absolutely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.

Rosemary Turkey Meatloaf

Reviewed on Sep. 3, 2008 by Lysa
PACKED WITH FLAVOR! I followed the recipe nearly to a T except I used Italian seasoned bread crumbs, 1 tbsp of rosemary instead of 1.5, 2 cloves of garlic instead of 1 and only 1/4 tsp of salt. If you are using seasoned breadcrumbs, I think you can omit the salt altogether. I didn't pre-cook the onions - I just made sure to cut them finely. They were fine in the end. I cooked it for 1.5 hours. The bottom part of it was a bit mushy (hence the 4 stars) so I probably could have cooked it a bit longer. I noticed that it seemed to firm up over time after it came out of the oven. Since it had a fantastic flavor, I will try this recipe again with more modifications to see if I can get the consistency right.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Blueberry Buckle

Reviewed on Sep. 1, 2008 by Lysa
Turned out great and great tasting too! I added 1 tsp of vanilla as others have suggested and also used 1 1/2 cups of blueberries because that was all I had. I also used butter instead of shortening. I had no problems baking it at 375 for nearly 30 minutes. I used melted butter for the topping but next time I will use softened butter because I think the topping was crunchy instead of crumbly. Very nice overall - will definitely make again!
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