Every week, I try to put together some recipes with a common theme. Often, the theme comes to me quickly. This week, however, it required a little thought. I...

These rolls are great as a roll for dinner. They also work well for making mini muffulettas. 2 tablespoons Sugar 1 tablespoon Instant Dry Yeast 1/4 cup Water...

With restaurants starting to open in Louisiana and Arkansas, I thought I would share a couple of recipes from one of my favorite New Orleans restaurants, the...

Lemons are one of the more popular citrus fruits. It can be used to deodorize, remove grease and disinfect. Of course, lemons are often used in cooking, espe...

Blackening seasoning is often found on fish. However, it also is a great seasoning for beef steaks. I use this seasoning to bronze fish and steaks. The pan i...

A subscriber to my website, Frank Speyerer, shared with me a couple eo this family recipes. One on them was a spice blend that is close to mine. He asked if ...

A couple months ago, I shared recipes using potatoes. Looking back at those recipes, I noticed that I did not talk about the different kinds of potatoes. I a...

Thomas Kinkade had a contest to include three recipes from collectors in the cookbook. I was told that originally two of my recipes we selected to be include...

I have been working hard on photos for the upcoming cookbook. This week, I am featuring 2 beef recipes from the first cookbook I have a recipe in, The Thomas...

Football season is upon us, so is Tailgating season. On Saturdays and Sundays throughout America, millions will be starting their sports day cooking, eating ...

Here is a basic broiled chicken. It is a simple dish that is unusually seasoned. Be sure to save the pan drippings to serve over each portion. 1 fryer (3 to ...

This week, I am reaching into the New Orleans Cookbook, written by Richard and Rima Collin. Richard was the original New Orleans Underground Gourmet. I will ...

Ground beef, like chicken, is a versatile protein. It does, in my opinion, get a bad reputation of being a cheap meat. It is on the low end of the price rang...

This next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish was born. 2 large Yuko...

Trying to keep myself busy in these times of social distancing, I turn my attention to my cookbook collection. This week, I am sharing two recipes from the c...

Blackened Redfish is a dish that swept the country in the early 1980’s. It became the signature dish at Chef Paul Prudhomme’s French Quarter restaurant K-Pau...

This recipe is courtesy of Louisiana's United Houma Nation.This is a state recognized tribe of approximately 17,000 in southeastern Louisiana, headquartered ...

I hope everyone had a Happy Easter. This week, I am sharing two recipes from the Jazz Fest Article of Louisiana Cookin Magazine April 2010. This recipe is fr...

Everyone is spending more family time these days. This makes me think about some comfort food dishes from my childhood. Casseroles were often served in my ch...

With all the craziness going on, I thought I would share some comfort food recipes from Frank Davis. Both will have crawfish, since we are in the middle of t...