Recipes
An Old Idea, With a New Look
A New Orleans School of Cooking care package says, “I thought of you.” And when you came to mind, so did lively tables, easy laughter, and time well spent together. The same can be said of New Orleans.
A rich and buttery New Orleans classic — Crawfish Étouffée smothered in Cajun flavors and served over steamed white rice.
This year, the New Orleans School of Cooking is serving up a mouthwatering menu in the Jax Lot for French Quarter Fest.
If you’re feeling a little sugared out on traditional king cakes, this fast and easy Savory Andouille King Cake is the perfect Mardi Gras twist. Packed with bold Louisiana flavor and baked into a golden, pull-apart ring, it’s a guaranteed crowd-pleaser—perfect for brunch, game day, parade-day snacking, or anytime you want something festive without the frosting.
From Epiphany rules to the “knife stays in the box,” here’s why king cake season comes with its own set of sacred, silly traditions.
Welcome to a culinary journey through the heart of New Orleans cuisine with our Seafood...