At Saint John’s original French Quarter home, Eric Cook achieved what few other chefs cooking in New Orleans today have: bringing traditional, historically accurate Creole food into the zeitgeist.
If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy. That heat, traditionally derived from chiltepín, a wild chile from Sinaloa, primarily sets aguachile ...
Katilin Guerin isn’t letting anyone else make her croissants. They’re too important, the centerpiece that drives the artistry and success behind Lagniappe Bakehouse, her pastry box pop-up turned ...