Here's what I call Cajun Arancini. These fritters will quickly disappear from your table. 2 cups cooked rice 1 bunch green onions, finely...

With Mardi Gras next week, this week I'm sharing a couple of recipes for the big day. 1 pound fresh Louisiana lump crabmeat 1 lemon 2...

Here's Frank's take on Char-Grilled Oysters. 1 quart oysters, in liquor (36 oysters needed) 1 1/2 sticks butter, softened 2 cloves...

Oyster shells are impossible to find in Arkansas. Luckly, there are SOS oyster shells. These stainless steel, reuseable shells are...

This week, I want to showcase the flavor of caramel. Today's recipe is a tasty snack. 6 tablespoons canola oil 2/3 cup popcorn kernels 1...

Now that we have the risotto make, lets make it into Arancini. Think of this as the italiam version of Boudin Balls. Canola oil, for...

You will need this recipe for Thursday's recipe. Cajun meets Italy. 1 tablespoon butter 1 tablespoon olive oil 1 cup finely diced...

This week, we are going with a little Cajun Mexican Fusion. You will need today's recipe to complete Thursday's dish. 4 ripe avocados,...

This week, we are headed to the yard for our focus ingredient. Here are a couple of rotisserie chicken recipes that are great for lunch....

Stuffed jalapeños are popular appetizers on restaurant menus. Here's a twist that uses the sweet meat of the blue crab as part of it's...

As crawfish start to go away, here comes the blue crabs. This week , I will be featuring them in a couple of appetizers. 1 pound jumbo...

This week, I'm sharing two recipes that go together. Thursday's recipe will be a suace for today's. 1 cup mascarpone cheese 1 cup finely...

It's that time of year again when Creole tomatoes are starting to show up. I want to share with you a couple of new recipes for these...

This week, we are taking a trip up the river to the most photographed plantation, Oak Alley. I will be sharing two of their shrimp...

I have yet to meet someone who doesn't like pizza. Here's a different spin on the Italian classic. Per Serving: 1 taco-sized flour...

As Julia Child once said, "I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." With that in mind, here are two...

Nothing taste better than an oyster, seconds after they have been shucked. For those who like a little accompaniment, here's a little...

Here's a big twist on Oysters Rockefeller. You can make this recipe either as an appetizer or entrée. Just use more shrimp per plate. 2...

I am staying with appetizers this week. The first one is perfect right now, since oysters are at their peak. 6 slices bacon 1 tablespoon...

Here's a new twist on stuffed eggs. The addition of cracklin' adds texture to the dish. 8 large hard-cooked eggs, peeled and halved...