Editor’s Note: The Historic New Orleans Collection and The New Orleans Advocate present this occasional series looking back on the people, events and traditions that have shaped the Crescent City. The ...

There’s a Hank Williams lyric that goes, “Jambalaya and a crawfish pie and a file gumbo.” And if you’re from somewhere around the Louisiana area, you probably heard that back in the day and were like, ...

A mouthwatering bowl of gumbo is not just an iconic dish, but an invitation to learn about the foodways of Louisiana. Whether the gumbo you deem "authentic" is Creole or Cajun, thinner like at Dooky ...

As someone who binge-watched “Muscles & Mayhem: An Unauthorized Story of American Gladiators” on Netflix, I don’t shy away from the gauntlet. Recently, a reader threw one down. Granted, it had a ...

(Editor's note: The following was taken from "The Picayune's Creole Cook Book," circa 1901 and content may be dated) First, it will be necessary to explain here, for the benefit of many, that "File" ...

Forbes contributors publish independent expert analyses and insights. Aly Walansky is a NY-based journalist who covers cocktails and dining. Everyone has that particular comfort food they turn to when ...

It’s hard to go to New Orleans and not find yourself eating at least one bowl of rich and comforting gumbo. Everybody has his or her own version of the recipe, which, no doubt, they’ll swear to you is ...

Filé powder has been used by cooks in the Louisiana region for centuries. Filé is the ground leaf of the sassafras tree, Sassafras albidum, a member of the laurel family. Native to North America, the ...