Taste of New Orleans
Channel your inner Cajun and get a taste of New Orleans. From po'boys to muffuletta, we've picked out photos of some of Louisiana's most mouthwatering dishes.
idea_ss_taste-of-louisiana_001_596x334A steaming bowl of seafood gumbo, a traditional stew that originated in southern Louisiana. Most varieties have onions, bell peppers and celery, and many contain also andouille sausage or ham. Creole gumbo often has tomatoes, while Cajun gumbo is made with a dark roux and is typically much spicier. 960 1280
taste-of-new-orleans_ss_014A Mardi Gras King Cake, a cinnamon-roll-like cake decorated with sugary icing and Mardi Gras-colored sprinkles. The cake is often baked with a tiny plastic baby inside, and traditionally, whoever winds up with the baby is in charge of baking the next king cake. 960 1280
burger-land_105_new-orleans_ss_005George Motz and local burger expert TG Herrington arrive at the Camellia Grill, a New Orleans landmark. A classic diner that originally opened in 1946, it was closed for a year and a half after Hurricane Katrina and reopened in 2007. 960 1280
burger-land_105_new-orleans_ss_014Port of Call started out as a steakhouse, which explains the steak-like quality of the fist-sized burgers, char-broiled to perfection and covered with shredded cheddar cheese and earthy mushrooms sautéed in red wine, butter and garlic. 960 1280
Café du MondeEnjoy powdery beignets and a café au lait at Café du Monde. This coffee shop has been a fixture of New Orleans’ French Quarter since 1862 and is open 24 hours a day ... leaving lots of time for seconds. 960 1280
ChibaGet your chopsticks ready for a sushi break at Chiba. The Japanese restaurant comes with a New Orleans twist, with dishes like this satsuma-strawberry roll – a yellowtail, mango and jalapeno combo rolled up with scallops, then topped with strawberries and satsuma sauce, made from the citrus native to the Big Easy. 960 1280
Luke RestaurantOrleans' Franco-German brasseries of old, with dishes ranging from Jagerschnitzel (breadcrumb-coated pork) to moules et frites (steamed mussels with fries).