Cooking for a New Orleans School

When I was in New Orleans this past summer at the awesome Tales of the Cocktail, I tried my best to eat at as much as possible. I think I did an admirable job; still, in a city as densely populated with great restaurants as New Orleans, some things go untried. So I was very happy to get my hands on 86Recipes New Orleans, which comes in a fun old-school collection of boxed recipe cards. 86NO features 86 delicious-sounding, accessible recipes from the city's most terrific places to eat: There's barbecued pork ribs from Donald Link at Cochon (all his pork dishes are magnificent; we raved about his cochon in our November issue); beef brisket with horseradish sauce from Tujague's, the second-oldest restaurant in New Orleans; and barbecued shrimp with rosemary biscuits from Emeril Lagasse (I got addicted to that dish when I ate it at Emeril's). The collection was edited by local food expert Lorin Gaudin, who hosts the radio talk show "All Over Food". But here's the best thing about it—proceeds from the sale of the 86NO go directly to support the lunch program at Martin Luther King Jr. Charter School for Science & Technology, the first school to re-open in the city's lower Ninth Ward following Hurricane Katrina.

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