A table topped with five lemon-herbsaint poppers.

Lemon-Herbsaint Poppers

Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.

  • Quick Glance
  • 10 M
  • 15 M
  • 0
Cake stand with a half of a lemon Doberge layer cake and a half of a chocolate Doberge layer cake

Lemon Doberge Cake

Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.

  • (1)
  • 45 M
  • 2 H
  • 9
A ceramic bowl filled with oyster stew with several oysters in the center and a spoon resting beside the bowl.

Oyster Stew

This oyster stew, rich with cream and plump with oysters, is a classic and consummate first course for Thanksgiving or Christmas.

  • (1)
  • 20 M
  • 20 M
  • 3
Bread Pudding Muffins

Bread Pudding Muffins

These bread pudding muffins are just bread pudding baked in muffin tins for creamy, custardy, crisp-topped results.

  • (1)
  • 15 M
  • 5 H
  • 4
A pile of pain perdu, or French toast, dusted with powder sugar, topped with creme fraiche and raspberries

Pain Perdu | French Toast with Raspberries

This recipe for Pain Perdu (French toast) is made with golden eggy bread, tart raspberries, and rich cream. It’s a knockout dessert or a weekend brunch dish.

  • Quick Glance
  • 30 M
  • 30 M
  • 0
Jacques Pepin Oysters Rockefeller

Oysters Rockefeller

There are few chefs we trust to reinvent classics like oysters Rockefeller. Jacques Pépin is one of those chefs.

  • Quick Glance
  • 30 M
  • 30 M
  • 0