The town is known for enticements, from its music scene to Mardi Gras to distinctive architecture and, ya know, food. There ...

Here's why you need mayonnaise for the best grilled shrimp and fish instead. You might be surprised by the mention of this staple condiment, but trust us, even James Beard award-winning chefs like ...

In a large bowl, toss shrimp with olive oil, salt and pepper and set aside. Make the garlic-lemon mayo: In a bowl, mix mayonnaise, garlic and lemon juice until thoroughly combined. Toast the buns ...

A few minutes before the rice is done, you’ll add seasoned shrimp on top to cook through gently (no rubbery seafood here!). The final touch is a sunny, saffron-scented mayonnaise for dolloping ...

Shrimp, mackerel, catfish ... sliced tomatoes and plenty of spicy mayo. Chef Bruce Sherman's recipe for soft-shell crab sandwiches, which he makes with whole crabs, pancetta, tomatoes, arugula ...