Chicken and Andouille Gumbo

Smoky sausage and chicken star in this classic.

Fennel, Parsley, and Celery Salad

Served with a preserved lemon and bitters vinaigrette, this salad combines ordinary ingredients in unexpected ways.

In 1861 my great great grandfather joined the confederate army in new orleans and Antoines was already 21 years old that blows my mind. If Antoines went out of business it would be a horrible terrible thing for new orleans....

Same here. I first use opentable to check what’s available. There are just so many great choices on opentable that it’s rare that I have to pick up the phone! I’ve also never noticed any opentable bias.

Salade Niçoise Sandwich

All the elements of a salade niçoise on a toasted sweet batard slathered with caper-cornichon mayo.

Fig Jam and Goat Cheese Crostini

Classic fall flavors come together for an elegant hors d’oeuvre.

Chopped Fava Bean Crostini with Pecorino

With lemon, mint, and black pepper.

Orecchiette with Broccoli Rabe, Chile Flakes, and Anchovies

A perfect weeknight dinner party dish: elegant and packed with flavor.

Smoked Trout Crostini

Easy but sophisticated finger food.

Buffalo Chicken Tenders with Blue Cheese Coleslaw

An instant sensation around the CHOW office.

Lentil Salad with Goat Cheese Crostini

Frenchified legumes for a healthy lunch.

Upside-Down Banana-Coffee Tart

Kind of like a tarte Tatin made with bananas and coffee.

Turkey Pad See Ew

Give leftover roasted turkey a second chance with this noodle dish.

Rabanada (Brazilian-Style French Toast)

Crispy and sweet like a churro, with the custardy interior of French toast.

Red-Cooked Pork

A slow-cooked dish with Chinese flavorings.