No trip to New Orleans is complete without a large helping of delicious Creole cuisine. And Eric Cook, the executive chef and owner of award-winning Gris-Gris and Saint John, knows that all too ...

Author Lolis Eric Elie says he had several goals for the new cookbook "Treme: Stories and Recipes from the Heart of New Orleans," published this week by Chronicle ($29.95).

Cookbooks from New Orleans that provide definitive recipes of classic, traditional and beloved New Orleans foods and flavors Thursday, Aug. 20, 2015, in Houston.

There is no mention of "The New Orleans Cookbook" even though it has been through dozens of printings and has sold at least 100,000 copies, if not far more.

The cookbook is divided into sections, each told in the voice of one of the characters — from Janette Desautel, the chef, to Antoine Batiste, the trombonist.

New Orleans is serious about sandwiches, and Mason Hereford has swiftly become a local and national favorite By Chelsea Brasted Published July 30, 2022 4:29PM (EDT) ...

My New Orleans: The Cookbook: 200 of My Favorite Recipes & Stories From My Hometown Chef John Besh is a proud native son of Louisiana, and this big new book is his unabashed love letter to the ...

Susan Larson sits down with Judy Walker to discuss cookbooks, part two of four. Susan Larson: The first cookbook I really, really loved was The New Orleans Cookbook by Rima and Richard Collin ...

Her New Orleans cookbook is a history book by: Wild Bill Wood. Posted: Nov 4, 2022 / 06:14 AM CDT. Updated: Nov 4, 2022 / 06:14 AM CDT. At the Deelightful Roux School of Cooking.

With the cookbooks finally in tow, Hereford is preparing to start his book tour in Charleston before visiting Porchlight in New York City, Crispy Gai in Portland, Maine, Tail Up Goat in Washington ...

Cookbook author Lena Richard (above with her daughter and sous chef Marie Rhodes) was the star of a 1949 popular 30-minute cooking show, airing on New Orleans' WDSU-TV. Courtesy of Newcomb Archive ...

Throws, as the parade trinkets are known, date back to the late 1800s, when candy, peanuts and sweets were tossed from floats, Mr. Hardy said.