Among the fifty-some local food artisans I talked with in 2012, there were some real standouts, products I purchase again for myself and as gifts. Some of them are straight-out-of-the-package delicious, while others play a shining supporting role in preparing other foods, but they're all pretty spectacular.
'Sucre Mort' on Serious Eats
"After Katrina, there was a movement to get back in the kitchen and revive some of those quintessential New Orleans foods," Lauren Clark of Sucre Mort says. The sugar-and-butter confection that is a classic praline—and that's PRAH-leen, not PRAY-leen—is one of those foods generally associated with the Big Easy.