Commander’s Palace is one of America’s oldest, grandest, and most storied fine dining restaurants, but don’t let that fool you. Just as you might find co-owner Ti Martin and executive chef Meg Bickford hosting a 200-person black-tie dinner in a ballroom, they also might be down on the banks of the bayou, dumping a crawfish boil for a good old-fashioned summer party. And although they’re proud that Commander’s Palace is New Orleans’s restaurant for special occasions, the entire experience—atmosphere, service, food, music—is designed to make every person feel embraced, welcome, and at ease.

Ti Martin and her cousin Lally Brennan have been leading Commander’s Palace in New Orleans since 1997, though they’ve both spent their whole lives in and out of the restaurant. Ella Brennan, its longtime owner and Ti’s mother, used to tell Ti, “if you stand at the door of a good restaurant in New Orleans most of your life, you’ll meet damn near everybody.” They did and they have. In this cookbook, they share Commander’s Palace’s tried-and-true recipes for every celebration, from Day-After-Thanksgiving Oyster Po’Boys to Christmas in the Oaks, the It’s Time For You to Leave takeaway lunch, After the Ball parties, Lowdown Crawfish Boils, and “Louisiana Caviar,” or fresh Crabmeat Ravigote. Executive Chef Meg Bickford leads the way, including expert tips, stories, and history from the kitchen and city. As much a cookbook as it is a guide to hosting, celebrating, and embracing New Orleans’s culture of hospitality, joy, and indulgence, this book will be the perfect addition to the home of any New Orleans lover and any serious cookbook shelf alike.