This week, I want to share with you a couple of my latest creations. I started playing looking for a couple of new appetizer ideas. I...

On January 1, 2011, I posted my very first recipe, Crab Cakes. Today, I am excited to post my 1000th recipe. 10 years ago, the thought of...

I am not a cold weather person. The best part of winter is that it is the best time of the year for oysters. This week, I am sharing an...

It has been a few years since I have promoted the Feast of Seven Fishes. For those of you who have never heard of this, it is an...

There are many ways to serve deviled eggs. Here is Marcelle's take on them. 12 large hard-cooked eggs 1 teaspoon vegetable oil 1/4 cup...

As the calendar has turned to November, the countdown to the holiday season has started. This week, I want to share with you two...

This tasty recipe can be made with either crawfish or cooked shrimp. Either way, you will get a taste of New Orleans. Try it both ways...

The temperature is starting to rise. The Dog Days of Summer are upon us. This week, I am featuring two recipes with very little cooking....

K-Paul's restaurant in the French Quarter has permanately closed. It was here that Paul Prudhomme shared his gifts with New Orleans. To...

Here are two recipes in one. The fried bow tie pasta makes a great alternative to chips with any dip. Try them next time you make a dip....

This week, I want to share with you two seafood appetizers. Today's contains crabmeat and Thursday's will be crawfish. They are both...

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

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

I love crepes. Seafood makes a great filling for a savory appetizer or entree. Here is the recipe from Brennan's original cookbook. 3...

While dusting my cookbook collection, I pulled out the original Brennan's cookbook. This book was originally published in 1961, a year...

I don't think there is anyone who has not heard of crawfish pies. You can make the filling for this recipe a couple of day in advance. It...

Here is a different way to serve oysters as an appetizer. This twist on a dip is a must for oysters lovers. It is best made a day in...

Oysters are my favorite seafood. They are so many ways you can prepare them. This week, I will share two ways. The first preparation is...

Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the...

Pecans are an excellent coating for fried seafood. Here, shrimp are coated with a pecan mixture before they take a bath in hot oil. 24...