Your password reset has been emailed to you.

Food

Chefs Dress Up Montreal Smoked Meat With Everything From Eggs to Matzo

Opinions

Start Using These Fish if You Care About Sustainability

Check Out These 5 Ways to Make Your Wine List More Appealing

How Chefs Can Survive Valentine’s Day in the Kitchen

Magazine

See more articles from the current issue

Chefs

See more Chef Spotlights

Food

See more Trending now

Drink

See more Drinks

WEEKLY RECIPES See all recipes of the week

<img typeof="foaf:Image" src="http://plateonline.com/sites/default/files/styles/hero_image_790x450/public/neworleansstylebbqshrimpandburratatoast.jpg?itok=39Fl3Hj5" width="790" height="450" alt="" />

New Orleans-Style BBQ Shrimp and Burrata Toast

<img typeof="foaf:Image" src="http://plateonline.com/sites/default/files/styles/hero_image_790x450/public/fermented-black-beanbraised-louisiana-blue-crab.jpg?itok=AxSde_Ir" width="790" height="450" alt="PHOTO: CASSIDYPHOTO.COM" />

Fermented Black Bean-Braised Louisiana Blue Crab

<img typeof="foaf:Image" src="http://plateonline.com/sites/default/files/styles/hero_image_790x450/public/14677D1_0_0.jpg?itok=RFrO9CLc" width="790" height="450" alt="" />

Duck Confit Po’boy With Buttered Garlic, Bread and Butter Pickles, Arugula and Creole Tomatoes

Food

See more Special Features