Three-and-a-half years after Hurricane Katrina devastated the city, a still-recovering New Orleans may not be up to belting out "laissez les bon temps rouler" — let the good times roll — with all its usual gusto. But this year's Mardi Gras will surely be tastier, thanks to a new heartfelt and heartwarming book, "Cooking Up a Storm."

The book's subtitle explains it all: "Recipes Lost and Found from The Times-Picayune of New Orleans." Katrina and the subsequent flooding not only killed many and left billions of dollars in property damage, but the storm washed away countless family recipes, those lovingly hoarded scraps of notepaper and newspaper on which family meals and family memories were made.

To the rescue came Judy Walker, the newspaper's food editor, who started the "Exchange Alley" column to reclaim lost recipes. The column grew into this book, which is edited by Walker and Marcelle Bienvenu, a veteran cookbook author and columnist. There are more than 225 recipes from the newspaper's archives, and from chefs, readers and their favorite restaurants.

When asked for recipes from the book that meant Mardi Gras to her, Walker went straight for grillades and grits, the classic meat, sauce and grits dish, washed down with milk punch. Perfect for a festive brunch, she added.

Prep time: 10 minutesChill time: 3 hoursSpike up your Mardi Gras brunch with this milk punch adapted from "Cooking Up a Storm," by Marcelle Bienvenu and Judy Walker. If you want to make a Cuban version of this drink, substitute dark rum for the brandy or Bourbon.1 quart half-and-half1½ cups brandy or Bourbon¼ cup confectioners' sugar2 teaspoons vanilla½ cup whipping cream, whippedGround nutmegCombine the half-and-half, brandy, sugar and vanilla in a medium bowl until the sugar is completely dissolved; cover. Refrigerate 3 hours or overnight.Serve in small crystal cups or stemmed glasses, topped with a dollop of whipped cream and a sprinkle of nutmeg. Or pour into a small punch bowl, float whipped cream on top and sprinkle with nutmeg. Makes 8 servings.Nutrition informationPer serving: 296 calories, 50 percent of calories from fat, 17 g fat, 10 g saturated fat, 55 mg cholesterol, 9 g carbohydrates, 4 g protein, 53 mg sodium, 0 g fiber

Prep time: 25 minutesCook time: 2 hours, 30 minutes"This New Orleans favorite is the quintessential choice for breakfast or brunch," according to "Cooking Up a Storm." And that includes a brunch on one of the days leading up to Mardi Gras, said co-author Judy Walker, food editor of The Times-Picayune in New Orleans. Serve with cheesy grits (see recipe) or biscuits. Pour a decadently rich milk punch on the side, Walker advised.Grillades1 tablespoon salt1 teaspoon ground red pepper½ teaspoon each: freshly ground black pepper, garlic powder4 pounds boneless beef or veal round steak, about Z\v-inch thick, trimmed, cut into 2-inch pieces½ cup each: flour, vegetable oil3 yellow onions, chopped2 green bell peppers, chopped3 ribs celery, chopped1 can (28 ounces) whole tomatoes, crushed, with juice2 cups beef broth½ cup red wine2 bay leaves½ teaspoon each: dried tarragon, dried basil8 green onions, green part only, finely chopped3 tablespoons chopped fresh parsleyGrits, see recipeCombine the salt, red and black pepper and garlic powder in a small bowl. Lay several pieces of the meat on a cutting board. Sprinkle with the seasoning mix and a little of the flour. Pound each piece of meat with a meat mallet until slightly flattened. Turn meat; repeat seasoning and pounding. Repeat with remaining meat.Heat the oil in a Dutch oven over medium-high heat. Add the meat in batches. Brown evenly on both sides, about 5 minutes per batch. Transfer to a platter. Add the onions, peppers and celery to the Dutch oven. Cook, stirring, until the vegetables are soft and golden, 10 minutes.Return meat to the pot. Add the tomatoes, broth, wine, bay leaves, tarragon and basil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until the meat is very tender, about 2 hours, adding water if the mixture becomes dry. Remove the bay leaves. Stir in green onions and parsley. Serve over grits. Makes 10 servings.Nutrition informationPer serving: 299 calories, 23 percent of calories from fat, 8 g fat, 3 g saturated fat, 104 mg cholesterol, 13 g carbohydrates, 44 g protein, 1,042 mg sodium, 3 g fiber

Prep time: 10 minutesBake time: 50 minutes3 eggs, lightly beaten8 ounces Cheddar cheese, grated1 cup milk1 stick (½ cup) butter2 cups yellow grits, cooked according to package directionsHeat oven to 350 degrees. Stir the eggs, cheese, milk and butter into the cooked grits; mix well until cheese is melted. Pour into a greased 2-quart baking dish. Bake until mixture sets, about 45 minutes. Makes 10 servings.Nutrition informationPer serving: 327 calories, 52 percent of calories from fat, 19 g fat, 11 g saturated fat, 114 mg cholesterol, 28 g carbohydrates, 11 g protein, 177 mg sodium, 1 g fiber