Kitchen Queens: New Orleans

The Kitchen Queens incorporate the bounty of the season in three light and fresh dishes that make summer shine — Watermelon Crab Martini (Cynthia VuTran, Café Minh), Drunk Shrimp with Summer Succotash (Amarys Herndon, Palm & Pine) and Muscadine Wine Jell-O with Peaches & Cream (Allison Vines-Rushing, NOCHI).

The historical link between Latin American and New Orleans can be seen in the city’s architecture and tasted in its cuisine. In this episode, the Kitchen Queens celebrate the long-standing culinary heritage with Seafood Campechana (Susan Spicer, Rosedale/Bayona), Habana Salad (Christina do Carmo Honn, Café Cour/Carmo) and Potato, Squash and Poblano Tacos (Maribeth Del Castillo, Taceaux Loceaux).

In this episode, the Kitchen Queens go beyond the boil, preparing inventive dishes featuring the seasonal delicacy including Crawfish Balls (Tanya Dubuclet, Neyow's Creole Café), Crawfish Grillades (Alison Vega-Knoll, Station 6), and Blackened Catfish Florentine with White Wine Crawfish Cream Sauce (Tia Henry, Café Dauphine).

It’s time to get the party started with New Orleans classic Chargrilled Oysters (chef Becky Wasden, Two Girls One Shuck/Chicks with Dips), Crab Boil Dirty Rice (chef Ericka Michelle Lassair, Diva Dawg Food Truck) and King Cake (chef Megan Forman, Gracious Bakery & Café). Join the Kitchen Queens for an episode that will bring a taste of Mardi Gras to your kitchen.

If you love shrimp, you won’t want to miss this episode of Kitchen Queens when the ladies of the kitchen share recipes for iconic New Orleans shrimp recipes - Andouille Spiced Gulf Shrimp (Meg Bickford, Commander's Palace), Shrimp and Grits (Nicole Mackie, Ma Momma's House of Cornbread, chicken & Waffles) and Shrimp Clemenceau (Cleo Robinson and Edgar "Dooky" Chase, IV, Dooky Chase's Restaurant).

As the ultimate comfort food, savory pies and tarts are hearty one-dish crowd-pleasers. Cook up Artichoke Bacon Hand Pies with chef Megan Forman, English Pasty Miniature Meat Pies with Haley Bittermann and Balsamic Tomato Tart with Melissa Araujo.

A melting pot of duck, quail and chicken dishes are featured on today’s Kitchen Queens: New Orleans with a menu that serves up a serious Charcuterie Board, Southern-style Crispy Smoked Quail Salad with Bourbon-Molasses Dressing and Teriyaki Chicken in Lettuce Wraps with Korean notes.

Relaxed and easy-going is a way of life in New Orleans, aka the Big Easy. In this episode, the Kitchen Queens share dishes that offer edible comfort — Crabmeat Grill Cheesy, Rustic Chicken with Garlic Gravy and Cane Syrup Dark Chocolate Mousse.

From an Italian classic to seafood studded penne, the Kitchen Queens cook up pasta dishes that reflect New Orleans’ diverse food culture. Learn tips for making Tortellini in Brodo, Pasta on the Bayou and Baked Spaghetti NOLA Style.

Hard to pronounce, but easy to create, these impressive breakfast dishes are a great start to any day Aebleskivers with Lemon Curd (chef Cara Benson of Toast/Tartine), Mexican-Inspired Shakshuka (chef Maribeth Del Castillo of Taceaux Loceaux) and French Market Coffee Cake (chef Meg Bickford of Commander's Palace).

This week’s Kitchen Queens meld flavors from the East and the West
in three flavorful culinary mashups including Piece of Meat's chef Leighann Smith cooking up Boudin Egg Rolls, Bouligny Tavern's Chef Christie Plaisance with Curry Kimchi Mussels and chef Lenora Chong of Morrow's Bread Pudding with Coconut Rum Sauce.

In this episode, the Kitchen Queens kick up diverse southern flair with irresistible bites of Shrimp Boulettes from Chef Melissa Martin of Mosquito Supper Club, Chef Luot Nguyen of Magasin Café cooks up Caramelized Shrimp, and Rosedale/Bayona's Chef Susan Spicer Short makes delicious Rib Coconut Adobo.