This is the dish that the late chef Austin Leslie demonstrated at the Chef’s Charity in 1993. Austin’s style of New Orleans neighborhood...

Here is a dish from another, Chef Goffredo Fraccaro. He demonstrated this dish in 1995. This is his version of Chicken Cacciatore. 2 1/2...

Here is a recipe that was demonstrated at the 1990 Chef’s Charity. Chef Chris Kerageorgoiu was one of the founding chef’s of the charity....

Crawfish season is starting to hit its stride. It has been a early season this year due to a mild winter. However, it is still cold here...

Here is another vegetable dish. Mirlitons are also known as Chayote pears. This is a great way to include mirlitons in your meal plan. 3...

Wednesday, Feb. 10 is Ash Wednesday, the start of Lent. So, I thought I would post a couple of Vegetable dishes. This dish can be used...

Here is a wonderful Italian Seafood dish that was demonstrated at the 1988 Chef’s Charity for Children. Chef Fraccaro was a very talented...

Black-eyed peas are another traditional dish that is served on New Years. It represents luck. Here is my twist on Black-eyed peas. 6...

What to do with Thanksgiving leftovers? Here is a great way to use leftover turkey. It doesn’t get much better than this. 1 tablespoon...

One of my favorite Louisiana ingredients is Steen’s Cane Syrup. I use it often as an ingredient in a glaze. Here is a quick and easy...

One of my favorite pasttimes is reading cookbooks and magazines. The magazine I can’t wait to receive in the mail ebery month is...

Okra is not an ingredient you would find ofetn outside of the southeat of America. While often found in gumbo and fried, okra is a great...

One of Chef Warren Leruth’s favorite ingredients was crab. This is a recipe that was never found on his menu. However, it was often...

This classic French dish appeared on many early New Orleans restaurant menus. Julia Child is most famous for her Coq au Vin. Her...

This is a play on Crabmeat aú Gratin. The big difference here is the lack of cheese in the sauce. This is a great example of...

This is taken from Chef Paul’s first Cookbook, Chef Paul Prudhomme’s Louisiana Kithcen. “When I was a child, we raised lots of chickens....

Here is a dish straight out of Cajun conutry. Piquant to a Cajun means “it’s hot and ‘hurts like a sticker in your tounge.'” If you want...

Here is a classic cajun dish from the master. Jambalaya was used in cajun kitchens to stretch money. It could be made with whatever meat...

Chef Paul Prudhomme passed away on 10/8/2015. He is the one man responsible for putting Cajun cuisine on the culinary map. He brought...

Here is another great pasta from the brillant mind of Joe Cahn. He takes the ingredients for a Muffuletta, except the bread, and makes a...