Oysters On the Half-Shell - Oysters are one of the most famous ingredients in Louisiana cuisine. Fresh from the water, you’ll find them raw “on the half shell,” fried, charbroiled, baked, stewed, or in a po-boy. But however you choose to eat them, you probably didn’t know they’ve been a part of diets down here for thousands of years.
Oysters are one of the most famous ingredients in Louisiana cuisine.
Braised duck is a staple of Louisiana’s Cajun cuisine.
Bananas Foster is arguably New Orleans’ most iconic dessert.
Chef Phillip Lopez and Frank Tusa learn why the muffuletta is such a local favorite.
The beignet has a lesser-known cousin, the cala, with a fascinating and unique history.
When you think of Louisiana, odds are, you think of gumbo.
In New Orleans, the po' boy is a world-famous staple—but what about the bánh mì?
Inspired by “No Passport Required,” “Good Gumbo” is a stylized visual exploration of historical and cultural roots of some of the most popular dishes in the Deep South. Hosted by acclaimed Louisiana chef Philip Lopez and produced by Louisiana Public Broadcasting (LPB).
