These iconic New Orleans cuisines, born of immigrants, are sometimes confused for one another. Here’s the history of Creole ...

Thanks to its inoffensive taste, tilapia is one of America's most consumed seafoods. Those looking to spice up this fish can ...

This recipe from “Eat Better, Sleep Better” was developed by Marie-Pierre St-Onge, the director of Columbia University’s ...

In bowl mix together ... add a couple drops of liquid crab boil to give it that crawfish boil kick, finish seasoning with salt and pepper and a little more creole seasoning, if you dare.

The key to great gumbo is the roux, a mix of flour and fat cooked low and slow until it reaches a deep brown color, giving ...

This Louisiana-inspired Instant Pot Jambalaya is the perfect one-pot dish for a weeknight dinner. Chunky bites of andouille ...

Mardi Gras was first celebrated in New Orleans by the flamboyant Grand Marquis de Vaudreuil, who created the first “bal masque” or costumed Mardi Gras in the 1740s. That tradition is going on today ...

Mardi Gras, or Fat Tuesday, is the last day of a three-day festival (some believe longer) known as Carnival, characterized by ...

Gumbo was born in Louisiana. The rich stew is iconic, while also being deeply personal to each chef. And love of Gumbo is ...

Patricia was the assistant food editor at Southern Living and worked with the Southern Living food team from 2006-2022. She contributed to articles about food, gardening, and pets.

St-Onge’s research shows that a high-fiber diet can help lead to better sleep. This recipe for a nutrient-rich, vegetable-forward stew riffs on a style of Creole gumbo traditionally made vegetarian ...