Down in New Orleans, "Mardi Gras" applies to more than just the day before Lent: the festivities start on January 6, then really get going a full two weeks before Fat Tuesday on February 24. This leaves revelers in the Big Easy (and elsewhere) plenty of time to celebrate with our Cajun-style menu. The following dishes can be dressed up for a Carnival dinner or served as a laid-back bayou buffet. The prep work is a snap. All that's left is to choose some Cajun or jazz tunes; decorate the table in purple, green, and gold (official Mardi Gras colors that symbolize justice, faith, and power); then kick back and laissez les bon temps rouler! (That's Cajun-French for "let the good times roll.")
Make It Tonight: Dark Chocolate and Pistachio Matzo Bark
Did you know that Passover is celebrated for seven days? That's good news because there's still time to whip up some Dark Chocolate and Pistachio Matzo Bark before the holiday ends this Saturday at sunset. The batch pictured above was prepared by VT's creative director Daphna Shalev. Instead of pistachios, she used the pecans and almonds she had in her pantry.