Published in 1885; this shrimp and crab gumbo with beef and ham hock served with rice.

Pappadeaux Mardi Gras Pasta is a creamy Cajun penne loaded with chicken, shrimp, and andouille sausage, tossed in a rich Parmesan cream sauce with sautéed peppers and onions. It’s bold, indulgent, and packed with flavor in every bite.

Discover what Mardi Gras is, its ancient and Christian origins, and how Carnival evolved into the colorful celebration we know today.

In Michelle Miller's final look this week at pillars of New Orleans' style, the correspondent delves into the centuries-old Carnival tradition of Black Masking.

Bring this New Orleans classic into your kitchen with this simple recipe. Soft and delicious, this King Cake is a vibrant treat traditionally served at Mardi Gras but is perfect for any celebration. Perfectly sweet and festive thanks to the enriched dough...

In New Orleans a longstanding custom of Carnival is the king cake, a multi-colored sweet treat. Correspondent Kris Van Cleave talks with Matt Haines, author of "The Big Book of King Cake," and with some of the bakers who help satisfy New Orleanians' Mardi...

The centuries old traditions of the Black Masking Indians continue to thrive in New Orleans with the most iconic being Super Sunday.

It's a tradition in Venice that dates back hundreds of years, and extends far beyond Carnival celebrations and the countdown to Lent. Correspondent Seth Doane looks at the history of imaginative masks in Venice, where the only mask mandate is, the more ex...

Ideally you would make this in the middle of summer with ears of fresh, sweet-as-sugar corn. You can also make a perfectly fine version of this chowder using a premium-quality, extra-sweet, frozen corn.

Did you know you can just use an existing blank white mask to make your Paper Mache masks?