Traditional Foods of Mardi Gras 


Crawfish Boils – Jazz Brunches – Reveillon Dinners – New Orleans is home to several gastronomic phenomena known to culinary historians as “ritual meals,” i.e., meals that are accompanied by behaviors or events that carry meaning beyond the food its self, meals that are seen as a break from everyday eating habits, typically eaten in celebration of something (usually a holiday or a significant life event).

Mardi Gras King Cake Recipe – Hundreds of thousands of King Cakes are eaten during Mardi Gras each year in New Orleans, Louisiana.  In fact, a Mardi Gras party would not be authentic without the traditional King Cake as the center of the party.

New Orleans Bread Pudding with Bourbon Sauce is a popular dessert served during Mardi Gras. You can learn how to make this delicious classic recipe to help celebrate Mardi Gras wherever you live.

The Sazerac cocktail is to New Orleans what the margarita is to the southwest.  It is reported to be the first cocktail every invented (at least in the United States). The Sazerac cocktail is now associated with the Sazerac Bar at the Fairmont Hotel in New Orleans, and the hotel pays an annual fee to the Sazerac Company for the use of the name.

Pecan Pralines are a favorite candy of the South, particularly in Louisiana and Texas. Anyone who has ever visited New Orleans will remember the wonderful Pecan Pralines that are for sale all over the city.  Pecan Pralines are a New Orleans tradition.

muffuletta sandwich

Muffuletta Sandwich Recipe and History

  What is a Muffuletta Sandwich? Muffuletta; muffaletta; mufeletta  (moof-fuh-LEHT-tuh or moo-foo-LE-ta) – It’s nickname is simply muff.   Muffuletta Sandwiches can be found all over New Orleans from delis to … Continued


Louisiana Red Beans and Rice Recipe

Red beans and Rice is Louisiana’s comfort food.  We are featuring an authentic recipe shared by my youngest daughter’s co-worker, Mary Morgan, who grew up in Louisiana. It is traditional … Continued

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What's Cooking America
Left to right, Nancy Hartman, Linda Stradley and Brenda Weller of What’s Cooking America


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