This week, I want to share with you two soup recipes from my new cookbook Creole & Cajun Comfort Food. The introductions will be taken...

I have a recipe for Cajun Mac & Cheese in my new cookbook. It features andouille. Why not change that to crawfish, roll them into balls...

Spring is here which means it's crawfish season. This week, I want to share with you two crawfish appetizer dishes. They are great when...

I can't think of a drink that is so refreshing. A staple at the Kentucky Derby, this drink is a great way to celebrate spring. I hope you...

Spring is here. This week, I want to share two drink recipes from my first cookbook. Absinthe is illegal in the United States. It is made...

Emeril bought Delmonico's in 1998 from the former proprietors, Angie Brown and Rose Dietrich. This dessert is from the old menu. It is...

Time for a little sweetness. I am sharing two dessert recipes that can be found in the cookbook New Orleans Classic Desserts, Recipes...

I love to take traditional dishes and give them a Creole or Cajun spin. Here, chef Folse is taking liberties with the classic French dish...

As I type this, I am watching snow melt outside my house. This time has given me the opportunity to skim through my cookbook collection....

Mac & Cheese is starting to become like jambalaya, where you can add anything that you have on hand. Here is a recipe for all you cheese...

It's my favorite food time of the year, Crawfish season. The weather is starting to get nicer (we are just getting over a history making...

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...

My favorite time to visit New Orleans is the middle of March. This is when the parade I participate in is held, the Irish Channel St....

I have always used light corn syrup when making pecan pie. Chef Frank Brigtsen uses dark corn syrup. I never thought to use cane syrup...

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

Last night, I cooked blackened Cod with a chipolte cream sauce. While it was great, I could not help from wondering how much better it...

When most people think about New Orleans Cuisine, Italian is not what comes to mind first. In the last 1800’s, large number of immigrants...

With the weather being so cold, it is snowing here in Arkansas as I write this, Gumbo is a perfect cold weather dish. There is no one way...

Jambalaya is as classic a New Orleans dish as you are going to find. It consists of 3 parts, meat and vegetables, stock or broth, and...

This is probably the most asked for recipe I have in my collection. The last restaurant I worked in was Cannon’s Restaurant in Gretna,...