Chef John Folse is a leading authority on Cajun and Creole cuisine and culture. He has authored the following books, The evolution of...

The first time I had crawfish boudin was at Perino’s Boiling Pot. Now whenever I am there, I have to get a link. I like this boudin...

This weekend is the frist full weekend of parades in the city of New Orleans. When I think of food at a parade, I think of Corn Dogs and...

I was looking for ideas for my blog post. Since I was listening to the radio, I figured I would ask Jeff Allen what his favorite New...

Barbeque Shrimp is a dish found in many restaurants in New Orleans and every version is a little different form the other. Here is the...

A common appetizer on New Orleans restaurants are Oysters 2-2-2. This is a sampling of three different baked oysters. The first is...

Lasst Friday night, my family go together to have our Christmas celebration. It was based around shucking oysters. But one of the dishes...

Edna is the wife of my brother, Ken.  She is a wonderful cook. For years, she has been making my mother’s Cheesecake and Fudge Pie for...

P&J Oysters are the oldest continously operating oyster house in America. Since 1876, P&J’s has been cultivating, harvesting, processing...

Tonight, I suprised my wife with a pint of oysters. Unfortunately, she likes oysters prepared one way, Fried. One of my favorite dishes...

One of the entrees that I ate on my cruise was Seafood Newberg. This is dish that is not often seen on many menus these days. It was...

I just got back from a cruise to Key West and Nassau. Every night under the appetizers, there was a selection didja (as in did you ever)....

This recipe is the closest to Antoine’s original recipe. The most surprising request for a recipe I ever received came from Bernard...

When most people think of cheesecake, they think of dessert. Crabmeat Cheesecake is one of the signature dishes at Palace Cafe on Canal...

This recipe is the creation of the late Commander’s chef Jamie Shannon. Jamie had a tough act to follow when he took over Commander’s...

Late summer months are the peak season for Creole Tomatoes. In 2003, the state of Louisiana named the Creole Tomato as the offficial...

Lately, I have been thinking about some of the best meals I have had at some of New Orleans great restaurants. So I thought I would share...

Tuesday, I posted what I thought would be the best all crab seven course dinner from New Orleans restaurants. When I finished that list,...

Your first thought when you see Stuffed Shrimp, is how do they get the stuffing into the shrimp? Well, you don’t. The stuffing is...

The Natchitoches meat pie is Louisiana’s answer to the Central American Empanadas. Natchitoches is located in the North Central part of...