Let's Celebrate Mardi Gras Let's Celebrate Mardi Gras

Block one - upper

Party Ideas

Creole Seafood Gumbo
Folks down in New Orleans, or N'awlins, if you prefer, take their cooking seriously, and it becomes especially important on Mardi Gras. Just ask anyone about Paul Prudhomme, Cajun-Creole spice mix (which will likely make them spout off for a bit about how everyone thinks the two cuisines are the same when they're not), or who they think makes the...
Misconceptions about Mardi Gras in New Orleans abound: All the action’s on one day! (Actually, floats have been rolling since the end of January.) Everyone’s half-naked! (Nope, it’s usually just the tourists in the French Quarter who decide to flash for beads.) You have to pay! (Unless you spring for bleacher seating on Saint Charles Avenue,...

Block one - lower

Crawfish
Mardi Gras is one of the only holidays that’s only observed in one part of the country. It also happens to be one of the only holidays that’s core objective is to have as good a time as humanly possible. And although you can’t carouse your way down Bourbon Street from the comfort of your couch, you can enjoy some of New Orleans’ most famous food...
Chicken Hock Gumbo
When one thinks of Cajun or Creole cooking, what usually comes to mind? Perhaps simply "New Orleans," while some may think of Commander's Palace, and others wonder, "Aren't they the same thing?" There is a difference between Cajun and Creole cuisines, but perhaps less so today than before. Those who conjure up the name Commander's Palace when they...
Breaking bread is a fulfilling experience well beyond the food that is enjoyed. Everyone at The Daily Meal can speak to this, which is why we’ve started our Family Dinners. Every week, we’re creating a way for all of us — from our readers to contributors and staff — to sit down and eat together by sharing weekly menus for you to cook or be...
Mardi Gras in Manhattan with a dish like pommes et champignons? That’s right, roasted apples and trumpet mushrooms, served with serrano ham on truffle Mornay sauce, to fittingly celebrate Fat Tuesday. What about the daube de boeuf, a dish of succulent braised short ribs that you mustn’t miss? Brasserie Beaumarchais on 13th Street in New York City’...