This is a great way to use crawfish tails. This is a special that you will find as a special on many brunch menus. I can’t wait for the...

Here is a great dish for Brunch. It comes from New Orleans most famous chef, Emeril Lagasse. This is a play on Brennan’s Eggs Owen. 4...

Tomorrow is Mardi Gras. In other country’s such as Canada and the United Kingdon, it is also known as Shrove Tuesday or Pancake Tuesday. ...

I guess I will end my McKenzie’s nostalgic trifecta of recipes with my favorite, Buttermilk Drops. I can’t remember a time, other than my...

This egg dish was created at Antoine’s restaurant in the French Quarter. It was named for Victorien Sardou, a famous French dramatist of...

This dish can be found on New Orleans menus for brunch and dinner. Grillades can be made with either veal or beef. It is not known when...

Pain Perdu is French for Lost Bread. This is New Orleans version of French toast. The French bread that is used is usually one day old or...

This is a great morning dish after a crawfish boil. Omelets are the greatest vessels for leftover meats. You can put almost anything in...

To go to New Orleans and not eat Beignets is like not going to New Orleans at all. Beignets are New Orleans version of donuts. Café Du...

Looking back at my New Orleans posts, I thought I would post a couple of recipes of the items I ate. The first one in Beignets. For those...

With Sunday being Easter, my mind turns to brunch. Easter Brunch is a big celebration in the grand restaurants of New Orleans. To me,...