Above: Buttermilk and cornmeal clafoutis with Ozark gold apples, calvados, gruyère ice cream and thyme whipped cream, La Petite Grocery, New Orleans - ANDREW HARPER EDITOR

New Orleans’ Creole and Cajun restaurants have access to some of the world’s best seafood. Many classic establishments show the influence of French technique, and Italian-inflected recipes are now popular as well. Today, more and more restaurants also reflect the traditions of the city’s many Asian immigrants. Recent years have been tough for restaurateurs, but dining inNew Orleansis as routinely sensational as ever.

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Above: Buttermilk and cornmeal clafoutis with Ozark gold apples, calvados, gruyère ice cream and thyme whipped cream, La Petite Grocery, New Orleans - ANDREW HARPER EDITOR

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