Even Isaac can't stop the Big Green Egg. Greetings from 70 miles northwest of New Orleans. We hope that everyone riding out the stor...

Prime rib sandwich special at Cochon Butcher. There are times when it seems that I eat at the same places over and over again, but then I...

Michael Stoltzfus came to New Orleans from Maryland to work at John Besh's August. Not long after,  he and then girlfriend now fiancee, ...

Look, I understand that we live in a man-made concrete jungle in the middle of a swamp, but the heat lately has just been ridiculous. I appr...

Ronda Ruckman joined the Link Restaurant Group in August of 2010 as Executive Pastry Chef for all four restaurants in the Link empire, wit...

Weekends really begin on Thursdays or at least they should. Especially weekends which combine NBA Playoffs, Jazz Fest, and the last gasps of...

In last week's episode of the King Cake Chronicles, we tasted our way through the first family of king cakes, the Randazzos. This week ...

When the weather turns a bit chilly like it is today, my stomach and soul immediately begin to crave a hot, comforting bowl of beef stew. La...

A few weeks ago, on a cold and windy Monday night, I found myself alone at home with no food in the refrigerator and no motivation for a tri...

You know, as often as we reference Cochon in our blog posts or write about all of the wonderful things going on at Butcher next door, we h...

This post needs nothing else - the title says it all. But here is the back story. "The best mac 'n cheese in the city is at Coch...

Tomato and burrata salad from Herbsaint. Trends are everywhere around us, especially in the food world. Whether it's a distributor pus...

Today, we unveil the Top 5 additions to the New Orleans Dining and Drinking Scene Post-Katrina. We knew this was a cliche idea. However, goi...

Last weekend was a busy one here at Blackened Out, so we are starting this week off with a quick word about one of our favorites. Sometimes ...

This blog has waxed poetically about La Boca (and Adolfo Garcia's other joints) enough that we could be paid spokesmodels for the perfe...

Call it whatever you want - tapas, dim sum, or a "mini" tasting menu - but small plates have become most everyone's favorite w...

Welcome to Part II of our series on saying "sayonara" to meat. In this week's entry, we take a trip inside our local microbre...