Chef Frank is a James Beard award winning chef, being named Best Chef Southwest in 1998. It would take me all day to name the awards that...

Here is a wonderful appetizer from Emeril. This recipe comes from his Emeril’s Creole Christmas cookbook. This is a great beginning to...

This is a dish that brings back many memories. My mother would always prepare this dish for a gathering. The key to this dish was the...

While attending the Little Rock Food Truck Festival, I ran across an item I have never seen before, Boudin Eggrolls. After finding out...

One of Chef Warren Leruth’s favorite ingredients was crab. This is a recipe that was never found on his menu. However, it was often...

This is a play on Crabmeat aú Gratin. The big difference here is the lack of cheese in the sauce. This is a great example of...

One of the most popular courtyards for outdoor dining in New Orleans is the Court of Two Sisters. Located on Royal Street in the French...

Richard Collin was the original food critic in the city of New Orleans. He came to New Orleans to teach history at the University of New...

Here is Chef Goffredo’s version of Fettuccine Alfredo. This simple dish is a classic dish. You can also make this side dish a meal by...

Mr. B’s has always been a special occasion restaurant. Not long after they opened, I ate there before my Senior Ring dance. My wife and I...

Here is a recipe from New Orleans Food critic Tom Fitzmorris. He host a 3 hour daily radio show devoted  exclusively to food and drink....

In know that it is not oyster season. I was thinking about closed restaurants that I would like to visit again and this poped into my...

This is a play on my Voodoo Rolls. This is for people who are not fans of crawfish and/or andouille. In their place, you can use cooked...

Crabmeat au Gratin is one of my favorite dishes, but there are times when I like to change things up. Just the other  night, I swtched...

Here is Emeril’s take on Crabmeat Imperial. When he first tasted Crabmeat Imperial, he thought it was one of the richest dishes he ever...

Yesterday was Mother’s Day, which means a crawfish boil. Here is an idea from Emeril to use leftover tails, if there is any. 1/2 stick (4...

If you have followed my recipes, you know that I hold Chef Warren Leruth in the highest regard. He was not the only great chef at...

This dish was first introduced at Antoine’s several decades ago. It is a wonderful and flavorful way of using leftover crawfish tails. 5...

This post was originally scheduled for 2/16. I got ahead of myself and posted out of order. Tomorrow is Fat Tuesday ( Mardi Gras). Most...

Here is a recipe from the best oyster supplier in New Orleans, P&J Oysters. Most restaurants will only use P&J Oysters for their dishes....