by Sarah Baird
Edible New Orleans, a glossy, quarterly publication focusing on the city's food traditions, trends, and producers, relaunched today under new leadership after a three-year absence.
"There are a lot of magazines that celebrate the New Orleans food scene on a national level, but locals know the stories are complex," said Editor-in-Chief Stephanie Carter. "Edible New Orleans is so uniquely focused on the city that it allows us to tell the more detailed, nuanced stories."
The first issue features recipes for crawfish bread, gumbo z'herbes and the morning cocktail "pancake shot" in addition to longer features on sugar cane, the creation myth of Creole cuisine, and gardening with rain barrels.
Copies of the free publication can be picked up at Good Eggs NOLA, Satsuma Maple, The French Market, Crescent City Farmers Market, Three Muses, Red Gravy and Whole Foods.