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Recipes
Blue Crab Beignets
Chef Justin Devillier, from La Petit Grocery, shares his unique take on a New Orleans classic with this blue crab beignet recipe.
Recipes
Blue Crab Beignets
This Blue Crab Beignets recipe from the new book, Cure: New Orleans Drinks and How to Mix ‘Em, is the perfect crispy snack for any occasion.
Recipes
Sour Corn Johnnycakes with Smoked Trout Dip and Ramp Chermoula
Make the smoked trout dip: Flake trout and set aside. In a large bowl, combine remaining ingredients. Fold trout into mixture until well incorporated—do not overwork. Taste and adjust seasoning with salt as needed (the trout is brined before smoking, so don’t add salt until you’ve mixed [...]
Recipes
King of King Cakes
Pastry Chef Lisa White of Willa Jean bakes a brioche base but fills hers with bananas, toasted pecans and a mascarpone filling with a smattering of caramel sauce for a decadent end to a festive meal.
Recipes
Mascarpone Stuffed French Toast
Vanilla-Bourbon Brioche 2 cups all-purpose flour 3 tablespoons sugar 1 teaspoon vanilla extract ¼ cup Bulleit bourbon 1½ teaspoons active dry yeast
Recipes
Sichuan Sausage with Ember Roasted Carrots
Place sweet potato with heavy cream in a large pot set over medium-high heat and simmer until potatoes are tender. Once tender, drain potatoes from liquid (reserving some) and place in standing mixer. Mix until a smooth purée, adding back liquid as needed.
