Dining in: Twelfth Night

225 writers Tracey Koch and Stephanie Riegel offer up some delicious recipes for Carnival season.

Now that Christmas has come and gone and New Year’s Eve celebrations are under our belts, it is time to take a moment to sit back and relax. But not for long—because Carnival season is upon us.

Mardi Gras is a favorite time of year for us. We really tap into our New Orleans roots and embrace the festivities for this unique regional holiday. That is why this month, we decided to dedicate a meal to the night that kicks off the Carnival season, with a Twelfth Night menu that includes a traditional French king cake, or Galette des Rois, Chicken Grillades, Flash-fried Oysters on Pernod-scented Spinach and Sazerac Cocktails.

Click here for recipes and a step-by-step photo gallery on how make a traditional Galette des Rois.