Back from New Orleans after Hogs for the Cause. This week, two recipes featuring a snack not thought of as an ingredient, Cracklins....

As the saying goes, real men don’t eat quiche. I guess that means I am not a real man. Quiches are a delicious part of any breakfast or...

Calas is a beignet made with rice as a filling usually served for breakfast. Often found in the early French Quarter, it started to...

It’s hard to believe that this past weekend was the first time I boiled crawfish this year. So with some leftover tails, here are a...

French toast is a great dish for brunch. This recipe will not have the burnt sugar traditionally found on a Brülée. It will, however,...

Spring is here (somebody tell Mother Nature). It’s a great time of year for brunch. This week, I am sharing with you two brunch dishes...

Honey is one of the oldest known farmed products. It is also one of the oldest, if not the oldest, sweetner on the planet. Louisiana has...

Pancakes was a Saturday morning tradition at my house. Almost every Saturday, my father or mother would cook pancakes. Here is Houmas...

As some of you may know, I have been writing a food column for my local paper. Today, I am planning out my columns for the month of...

Here is a great summertime breakfast. You can also use frozen blueberries to enjoy this dish year round. 2 Eggs 2 cups Buttermilk 2 cups...

Here is Kevin’s take on the classic Brunch dish. He uses a choice of beef or pork instead of the traditional veal. 8 (4 ounce) pieces of...

I love hash for breakfast. Here is a Louisiana twist on breakfast hash. 4 cups Chicken Stock 1 1/2 pounds Chicken Breast, boneless and...

Sweet potatoes are an ingredient that is native to Louisiana. You can use them many different ways. This week, I will post two great...

Breakfast is the most important meal of the day. It gets your motor running. This dish is perfect for a weekend breakfast or brunch....

Breakfast is the most important meal of the day. Most people will skip breakfast. As this is a new year, here is a good way to get your...

This classic dish is traditionally served for breakfast or brunch, but it also makes a great entreé. The steak is smothered then served...

While Brennan’s restaurant has reopened, there are a lot of favorite menu items that have not made the new menu. Even the items that have...

The property at 417 Royal St. has been busy. Just the other day, Ralph Brennan advertised that he was looking for managers for his new...

Here is a recipe from Brennan’s that was demonstrated by Chef Mike Roussel at the 1996 Chef’s Charity for Children. It is the main...

Since we made Tasso on Monday, we need a new recipe using Tasso. Here is a quick breakfast dish from a restaurant that serves a lot of...