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Issue No. 1277: August 5, 2022 |
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It’s no secret that New Orleans is the ultimate foodie paradise. From Creole to Cajun, jambalaya to beignets, and oysters of every kind, your epicurean adventure starts the minute your dancing feet step into town! On this weekend’s episode of Goodtaste, we show you where to get stellar beignets, the meatiest po’ boys, a standout bowl of gumbo, and more in the Big Easy.
Laissez les bon temps rouler! Tanji |
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Photo Credit: Colton Clifford |
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More Goodtaste This Weekend! |
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This weekend on Goodtaste, travel with us to New Orleans and indulge in some of the best barbecue shrimp we’ve ever had, all while learning about the delicious history of an iconic restaurant. Then we see why the lines are always long at a place that serves the “World’s Best Baked Ham.” Finally, we discover a spot off the beaten path that’s putting healthier spins on coastal Cajun classics. Plus, we share where to get the best beignets, po’ boys, gumbo, and oysters! Watch the full episode trailer and find your showtime HERE. |
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Tanji’s Wine Finds: 19 Crimes Martha’s Chard |
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Smooth, fruitful, and big on flavor, 19 Crimes Martha’s Chard ($12) is a Chardonnay designed to share with others. This varietal is great with a wide selection of buttery and fresh summer seafood dishes, like our Baked Coconut-Crusted Fish Tacos. Pick up a bottle at your local H-E-B today! |
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Photo Credit: Mr. B’s Bistro |
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Make This Now: Mr. B’s Bistro Creole Bread Pudding with Irish Whiskey Sauce |
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Equal parts traditional and modern, this spin on classic bread pudding from Mr. B’s Bistro will make you fall in love with Southern sweets all over again! For this recipe, stale bread, which more easily holds its shape while soaking up the custard mixture, is ideal. If your bread is fresh, place it in a 350-degree oven for 10 to 15 minutes to crisp up before assembling. Get the recipe HERE. |
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| | Goodtaste with Tanji 2010 - 2022 |
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