The essence of Cajun cooking is taking whatever was available on the bayou, no matter how lowly, and turning it into something spectacular. Nothing typifies this more than Smothered Rabbit, what has ...

Editor's note: Times-Picayune photographer David Grunfeld tours the "12 under 12." David Grunfeld / The Times-Picayune White beans with smothered rabbit is rib-sticking favorite at New Orleans Food & ...

The polpette at a Mano are small Italian meatballs, each about the size of a ping-pong ball. They're bigger than one bite, but not much more than two. Four of them come stacked pyramid-style in a ...

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Ask a Cajun about Louisiana's affection for smothering, and his answer will likely resemble that of my friend Paul's, which was more of a reverberation: a deep and prolonged "mmmmmmm, baby." Is it ...