What’s the difference between God and a Goddess? The former is everywhere and the latter is in one place at a time, right? NOLA Food Goddess Lori Gaudin comes mighty close to challenging that definition. Ray and Margo do their best to list all Lorin’s culinary exploits from blogs to cookbooks, podcasts, TV shows, social…

Steve Armbruster pioneered the New Orleans pop up restaurant scene back in 1978 when he founded a kitchen in Tipitina’s. Steve and 13 friends opened Tips a year earlier so they could hear R&B artists who, thanks to The Beatles, “The British Invasion” and the total demise of New Orleans music, had no other place…

Chef Richard Papier still remembers when Mexican food in New Orleans meant Taco Bell. And he’s not that old. Chef Richard is changing how we experience Mexican dishes with authentic recipes from Mexico steeped in his fine dining training working alongside Emeril, Susan Spicer, Nathaniel Zymet, Donald Link and Guillermo Peters. Chef Richard’s new Uptown…

Bar B Q ain’t what it used to be when dad threw a few ribs and chickens on the grill, pretty much forgot about it while he got loaded on crappy beer and we all had to pray mom’s potato salad was edible before we were forced to accompany it with various forms of carbon…

Many things in life are not as simple as they appear. That goes for sausage. And hogshead cheese. And hearts, bellies, snouts, stomachs and every part of an animal you could butcher that ends up in a meat product or on a smoker. Chris Roos (aka The Rooster) is a meat broker. A meat middle…