This is one of my favorite winter menu staples because it’s indulgent and so easy. The recipe that I am sharing today was inspired by an old Lee Bailey recipe, which was likely inspired by a Brennan recipe, making it New Orleans GOOD. The marinade gives the lamb the right about of seasoning, complimenting the lamb’s flavor perfectly. My favorite part about serving this for company is that the work is 95% on the prep end, [Read more…] about Broiled Lamb Chops
The Art of Place: Lee Ledbetter- Architecture and Interiors
I have met Lee Ledbetter. He is gracious, modest, and talented beyond the beyond. He is that rare top 1% who is a super talented architect AND designer. His new book shares some of his residential and commercial projects, which span six states and the Bahamas, always incorporating historical precedent and environmental context.
The New Orleans native designs new and updates traditional old homes, often opening the spaces within to be used in a more light-filled, modern way. His chic Modernism style is [Read more…] about The Art of Place: Lee Ledbetter- Architecture and Interiors
Today I am going to take you inside of one of the greatest shops on earth, LUCULLUS, which specializes in culinary antiques. Located in New Orleans’ French Quarter for almost thirty years, the shop offers antiques from the 17th, 18th and 19th centuries. Every object depicts or complements the grand pursuits of gastronomy. This is the first store to specialize exclusively in “culinary antiques”, a phrase coined by LUCULLUS. [Read more…] about Lucullus, Culinary Antiques in the French Quarter
What is the first thing that comes to mind when you think of New Orleans? For many it is Cafe Du Monde’s glorious beignets and coffee. No trip to New Orleans is complete without a stop to this food mecca. The copycat places of similar names have nothing on the real deal… and [Read more…] about New Orleans' Cafe Du Monde- Past and Future (Expansion Rumors!)
The best garlic bread I have ever eaten is served at Commanders Palace in New Orleans. Back during my food formative years, when we would go to Commanders (when I sported the all-you-can-eat kid metabolism), they would just bring it to the table when you sat down, and I would inhale it with reckless abandon. To test whether my love of this bread was purely nostalgic, I tried it out on some friends over the weekend, and they all agreed that it is the best they had ever eaten. Better yet, it is quick and easy to make, so you don’t have to transport yourself to the Garden District to enjoy it. This garlic bread packs a lot of punch in the flavor department, so it pairs nicely with a soup, especially offering a good balance for the more bland ones like tomato soup. The ingredients are simple and the execution is quick: [Read more…] about New Orleans Food: Commanders Palace Garlic Bread