New Orleans is a misunderstood town. The impressions from the outside are iconic—Mardi Gras, jazz, day drinking, and the wilds of Bourbon Street—but underneath the touristy facade beats the heart of a close-knit, loving town. Sure, all of the stereotypical things are there, and most of them are pretty great, but for me the best parts about traveling to the Crescent City are the quiet, authentic local experiences. The true flavors of New Orleans come from the people: a diverse and warm community, bursting at the seams with traditions, irreverence, and passion. Once they welcome you into their fold, it’s truly like family, and the possibilities of the city that were once hidden unfold before your eyes…particularly when it comes to where to eat.

I’ve traveled to New Orleans a dozen times and without a doubt, meal planning is always my favorite part of the trips. The food in the city is unparalleled. Each dining experience is a joy I look forward to, and usually schedule months in advance. On my recent trip, I decided to try a different approach. Instead of hunting down the newest places to nosh, I tapped my local friends to do it for me. I was only there for a weekend, so it figured it wouldn’t be too much trouble. Each day, I posted on my Facebook and Twitter that I was looking for a place to eat and within minutes I was inundated with recommendations—which I gladly followed.

My rules were simple: the suggestion had to come from a local (or former local), I couldn’t go anywhere I needed a reservation, and if they called out a particular dish, I had to order it.

Day 1

Breakfast: Slim Goodies Diner
Suggested by: Greg, a writer who has lived in New Orleans for eighteen years
What he said: “The Creole Slammer will change your life. Just make sure you arrive hungry!”

Being a weekend, I was nervous about getting into the popular uptown spot but luckily I was seated immediately. I followed Greg’s advice and ordered The Creole Slammer, which was a mountain of crawfish étouffée sizzling atop hash browns and eggs. When they added a fluffy, perfectly dense biscuit, I almost cried. This stands to date as one of the best meals I’ve ever had.

Lunch: Skipped, too full from breakfast, but I did take a recommendation from my college room mate for an afternoon pick-me-up at Spitfire Coffee on St. Peter Street. The pour-over was divine and gave me the perfect caffeine buzz.

Dinner: Taceaux Loceaux Truck
Suggested by: Andres, a local chef I met a decade ago.
What he said: “AVOCADO FRIES, I REPEAT, AVOCADO FRIES.”

I’m always up for a food truck, and after checking their Twitter, I found them parked by Dos Jefe’s Bar. I chose Messin With Texas (a brisket taco), El Dorado (potato poblano hash), and the avocado fries. Under $20 and insanely satisfying, I ended my first day of crowd sourced chow perfectly content. 

Day 2

Breakfast: Gracious Bakery + Cafe
Suggested by: Lady Lenora, a drag performer who left New Orleans last summer.
What she said: “Get a pretzel croissant, a blackberry danish, and an espresso. Thank me later.”

This place takes obvious pride in their food, a tradition of most local eateries. The attention that went into my delicious breakfast (I had the pretzel croissant and a strawberry danish, since they were out of blackberry) set Gracious Bakery apart from any other pastry I’ve had in years. Rustic, savory, and intensely delicious, their offerings left me hoping someone would suggest a second visit.

Lunch: Aunt Ellen’s House
Suggested by: Ellen LaFrey’s niece, Channa, a Metairie-based wine maker
What she said: “My Aunt Ellen would love to have you over for gumbo and iced tea! You can’t say no, I’m texting you her number.”

When someone’s aunt invite you over for an impromptu lunch, you don’t say no—especially when that aunt is making gumbo. Aunt Ellen greeted me as though I were her niece, hugging me on sight and ushering me into her kitchen where a small television played re-runs of The Golden Girls. I’d exchanged comments with Ellen on Facebook previously, so we weren’t total strangers, but I was touched by her hospitality and blown away by her gumbo. The lesson to be learned here? Everyone in New Orleans can cook, and if they invite you over, SAY YES. 

Dinner:  Evangeline
Suggested by: Three people—Douglas, a local teacher, Marybeth, a tour guide, and Pansy, a retired horse trainer
What they said: They literally told me every single thing on the menu was delicious, but each agreed on the three sausage sampler.

Since Ellen’s gumbo was seafood, a sausage sampler sounded perfect for dinner, and Evangeline’s did not disappoint. Andouille, boudin, and lobster sausages came served over a potato pancake drizzled in creole mustard and onions. This spicy, salty, sweet dish was the perfect meal to end my weekend with, leaving me with fond memories of yet another magical trip to my favorite city. 

The holidays are over and 2016 is underway, but has your kitchen fully recovered from a season of turkey, cookies and pie? While you're making New Year's resolutions and figuring out what projects to tackle this year, why not focus on your kitchen? With a few fast, easy, and space-saving tasks, overhauling the best room of your home has never been easier--and just think of all the delicious meals you'll be inspired to cook once you freshen it up! 

1. Spice Inventory 

Most spices have a shelf life no longer than six to eight months. Now that your holiday baking is over, clean out the spice rack or cupboard and overhaul the storage system. Clean out any jars that have been lingering, including extracts, sugars, and decorating supplies. If you haven't used them by now, you likely aren't interested in them--plus, you'll have space to stock up on new things you WILL use. Craft stores, Amazon, and even dollar stores have inexpensive airtight glass jars, so keeping bulk spices fresh will be attractive and economical. Transfer fresh spices to the new containers and write the date on the bottom (or make chalkboard labels), that way you'll take the guess work out of maintaining your supply. 

2. Cookbook Swap 

Tired of making the same meals over and over? Why not call your culinarily inclined friends and host a cookbook swap. Make copies of your must-have recipies before hand and ditch the dust-gatherers on your shelf. Not only will you reduce clutter, but you might find some excellent new recipes you've never tried. Ask you friends to bring 2-3 of their unwanted cookbooks and their favorite dish to snack on, then arrange all of the books and allow your guests to each pick one at a time. If any books are leftover, donate them to your local library (if they're in good shape) or to a thrift store. Now, not only have you devoted time to streamlining your home, but you've encouraged your best buds to do so as well. 

3. Gadget Review 

Sure, the electric melon baller is cool, but when was the last time you used it? And those beautiful punch bowls you picked up at the yard sale--did they ever make it to your parties? What about the hand mixer, stand mixer, Grandma's classic mixing spoons and your Kitchen Aide--are they all essentials? Look at the amount of space you're devoting to under-used (or un-used) gadgets and ask yourself: what else could I use this for? I purged my gadget drawer last month and was shocked to find things I'd never even opened. By the time I was finished, I had a lovely donation to my local high school's home economics class AND three completely empty drawers in my kitchen, which I used to organize my jam-packed food storage containers. Take some inspiration from Alton Brown--if a gadget doesn't have multiple uses, do you really need it? Or should you instead devote kitchen space to versatile, trustworthy items you'll return to time and time again? 

4. Towel Overhaul 

No matter how tidy you are, kitchen towels collect bacteria. Even with regular washings, the fibers break down and render them less effective as time passes. Toss any stained, ripped, or threadbare towels and treat yourself to a new set. This inexpensive splurge benefits your kitchen hygiene and can be a pretty new accent to treat the eyes. Look for quality towels with a tight weave constructed from durable fabrics. Light colors tend to show more stains, so pick up a few cute printed patterns. After each season, stores like Target and Wal Mart clear out seasonal colors, so consider stocking up on some pretty winter shades as stores ready for spring. 

5. Deep Clean the Appliances 

We give our stoves, ranges, and sinks quite a workout. Why not devote an afternoon to showing them some love? Grab your gloves and give them each some elbow grease. Tackle the stains, baked on food, and dull chrome you don't have time for in your daily/weekly cleanings. Not only will you feel good about your work, but your kitchen will sparkle. These activities should be done once every few months anyhow, so start the New Year right and give yourself a clean canvass to cook in. This is a great task to include the little ones in, as they partake in the joys of your efforts and can be part of the clean up crew. 

6. SilverWHERE?

Face it, even the best housekeepers lose track of knives, forks, and spoons now and then. Do a check of your flatware--are you missing pieces? Are you using tiny dessert forks to scoop up dinner? Why not take advantage of post-holiday sales and restock your silverware with a matching set. Even if you don't entertain, it feels nice to have quality utensils, and can be a very low-cost investment in your home. 

7. The Pantry 

Unless you're a domestic goddess, odds are you've got some expired food in your cupboard. Give it a deep clean and take stock--what do you need? Make sure you buy an emergency supply of canned/non-perishable food and water that aren't expired, as well as some candles, flashlights, batteries, and a First Aide kit. Take note of what you're tossing and replace it with fresh items. 

With a little effort, you can overhaul your kitchen by February and have a whole year of good habits!

Many of my fondest Christmas memories are from time spent at my grandmother’s house. She loved the holidays and her home was always decked out in beautiful pine boughs, twinkling lights, and ribbons—a true feast for the eyes and, when it came to her holiday baking, a feast for the stomach as well. A few years ago, overcome with missing the magic of my childhood Christmases, I dusted off her cookbooks intending to recreate her fig pudding, roasted chestnut tart, spiced latkes, and fruit cake. But once I saw the ingredients I recoiled slightly. The idea of using twelve sticks of butter frightened adult-me, and I was at odds with how tasty I remembered her food being with how much I knew that would put me into a food coma. I’m all for indulging in food, practicing moderation and eating in a way that makes me feel healthy both emotionally and physically, but dang—I didn’t want every single dish to be ultra-heavy.

The 1960s cookbooks she willed me were more of an oddity than a useful resource but I was determined to find a way to incorporate the wonderful holiday traditions of my childhood with a more modern approach that wouldn’t leave me filled with regrets.

After some experimentation, I found ways to remodel her classic dishes into ones that fit my adult taste and still satisfied my nostalgia. The important thing for me to remember was my goal: to make Christmas foods that transported me to my youth, while incorporating my grown up palate. For me, that didn’t mean cutting out all the fat and sugar, but lightening things up when I felt like it and indulging when I wanted to. So here are two of the finished recipes I came up with. I hope you enjoy them as much as I have!

Figgy Pudding Cake

My grandma’s fig pudding was incredible, but it’s a tricky recipe and I’ve never been great at figuring out how to boil sweet things. So instead, I took the flavors I dearly loved—orange zest, pure vanilla, rich, earthy figs and transformed them into a cake.

1.5 cups heavy cream
1 cup of dried figs, chopped
¾ cup sugar
1.5 cups flour
1.5 tsp baking powder
1 tsp nutmeg, cinnamon, salt
½ tsp pink pepper (optional)
1 tsp vanilla extract (you can also use almond)
3 large eggs
1.5 cups breadcrumbs
¾ cup soft butter
1 tbsp fresh orange zest
½ cup crushed almonds
2 tbsp citrus marmalade (I like to use orange-cardamom)

Heat the heavy cream and figs over medium heat for about 10 minutes, or until the figs are soft. Allow to cool while you sift the flour, sugar, spices and salt. Preheat your oven to 350 and throw a handful of ice cubes in there (the steam helps the cake stay moist.) Beat the eggs, add the figs/cream, butter, almonds, vanilla extract, zest, marmalade, and bread crumbs. You should probably use a stand or hand mixer, since it gets pretty thick. Add the flour slowly until the batter is smooth. Butter up a Bundt cake pan and pour in the batter. Bake for about 1 hour and 15 minutes (depending on your oven) until the cake is firm and slightly pulling away from the sides of the pan. Serve warm or cold. This makes a great breakfast cake, but is equally nice with a scoop of vanilla ice cream for dessert.

Roasted Chestnut Tart

Grandma’s chestnut tart still remains a mystery to me. I remember assorted vegetables, a sort of cream sauce, smoky flavors and warm, rich chestnuts. Although I found her recipe, I couldn’t recreate the flavors so I went with something that spoke to my memories of the dish.

1 premade pie crust (the kind in the pan is best for easy clean up)
1 small bunch of cauliflower florets
½ small sweet onion, finely diced
2 Yukon gold potatoes, skinned and mashed
2 tbsp salted butter
2 tbsp flour
1 cup milk (or heavy cream)
½ cup crumbled cheese (I’ve used all sorts, depending on my mood, but my favorite is Emmental)
 1 tsp thyme
1 tsp smoked salt
1 tsp truffle oil
1 tsp Dijon mustard
½ cup chestnuts, chopped

Spread the florets on a cookie sheet, tossed with olive oil, salt and pepper. Roast at 375 for about 15 minutes, or until soft. Add the mashed potato, onions, truffle oil and smoked salt. Stir to combine and return to the oven for 5 more minutes. Slice a few small holes into the bottom of your unbaked pie crust and brush with Dijon. Remove veggies from the oven and fill the tart. Set aside. Now melt the butter in a sauce pan, add the flour and whisk to combine. Add the milk and continue to whisk as the mixture thickens. Add the cheese, spices and salt and stir until the cheese has melted. Toss in the chestnuts. Once the sauce is done, pour over the tart. At this point, you can top it with any cheese you have left, or any extra chestnuts. Throw it back in the oven at 350 for 15-20 minutes, until the top is brown.