Where Y'Eat

Snoballs stands are such a part of the New Orleans scene it’s hard to imagine a time before they were commonplace, but really that time was not so long ago.

What is a New Orleans snoball? Why, it’s just ice and syrup flavoring, essentially water and sugar. But it’s a combination of water and sugar that you can’t get anywhere else in the world in just the same way.

New Orleans, La.

What is a New Orleans snoball? Why, it's just ice and syrup flavoring, essentially water and sugar. But it's a combination of water and sugar that you can't get anywhere else in the world in just the same way.

Exploring Cantonese comfort food at an unconventional Chinese restaurant in Kenner.

What happens when a local gelato parlor weaves sustainability into its flavors, its menu and its whole business model?

A lost Lakeview restaurant emerges again in Metairie with a menu full of recipes from an old Louisiana oyster family.

At roadside stands, with menu shout-outs and at its own festival, the Creole tomato is the center of attention as its brief season hits its stride.

A new restaurant explores the impact of Spain’s Canary Islands on Louisiana, while keeping things unmistakably local.

Traditional food prepared by devoted home cooks sets the table for a toga party on the bayou at Greek Fest.

The "salt-baked" dishes at a Gretna Vietnamese restaurant are neither baked, nor particularly salty, but they sure are delicious.