Kitchen Queens: New Orleans

Creole Louisiana snapping turtle soup; chicken Creole and deep-fried seafood-stuffed bell peppers.

Seafood salad with green goddess dressing; New Orleans-style barbecue lobster; chocolate pots de creme.

Shrimp boulettes; caramelized shrimp; short rib coconut adobo.

Boudin egg rolls; curry kimchi mussels; bread pudding with coconut rum sauce.

Easy breakfast dishes include aebleskivers with lemon curd, Mexican-inspired shakshouka and French Market coffee cake.

Pasta dishes that reflect the diverse food culture of New Orleans include tortellini in brodo, pasta on the bayou and baked spaghetti NOLA style.

Crabmeat grill cheesy; rustic chicken with garlic gravy; cane syrup dark chocolate mousse.

Duck, quail and chicken dishes, including a charcuterie board, Southern-style crispy smoked quail salad with bourbon-molasses dressing and teriyaki chicken in lettuce wraps with Korean notes.

Artichoke bacon hand pies; English pasty miniature meat pies; balsamic tomato tart.

New Orleans shrimp recipes include andouille spiced Gulf shrimp, shrimp and grits and shrimp clemenceau.

Bringing the taste of Mardi Gras to the kitchen with char-grilled oysters, crab boil, dirty rice and king cake.

Crawfish balls; crawfish grillades; blackened catfish Florentine with white wine crawfish cream sauce.

Seafood campechana; habana salad; potato, squash and poblano tacos.

Three light and fresh dishes for summer -- watermelon crab martini, drunk shrimp with summer succotash and muscadine wine Jell-O with peaches and cream.

Raw vegetable salad; Italian fried egg with gorgonzola sauce; a crepe filled with bacon, egg, onion and cheese.

Marinated mushrooms; creamy escarole and charred broccoli salad; vegan cookies.

Shrimp okra gumbo; Louisiana crab and corn maque choux dip; shrimp Creole.

Bibimbop rice bowl; salmon with red curry Asian slaw; brown sugar-glazed pork and onions.

Grilled redfish on the half-shell; crispy skinned red snapper; cast iron seared Gulf fish.

Beer-battered crab beignets; saute crab fingers; Creole gumbo.

Garlic saute bok choy; wild mushroom and potato pierogies; muffulettu, the Sicilian ancestor of the muffuletta.

Salsa verde; pierna de cerdo; Oaxacan mole with braised duck tamal.

Jalapeno and sweet corn hush puppies; deep-fried chicken wings; apple pie bread pudding.

Shucked oysters; curry brown butter scallops over bourbon sweet potato mash; lobster roll.

Italian sausage sandwich; a classic ragu; traditional Vietnamese thit kho.

Charred eggplant; eggplant fritters; ratatouille, spinach and goat cheese omelet.