While looking thru a cookbook from the Chef’s Charity for Children, I ran across a couple of pasta recipes from Joe Cahn. Joe is the...

I will never forget the first time I had a Cornish Game Hen. My mother had cooked them and I was suprised to see this small version of a...

One of the most popular courtyards for outdoor dining in New Orleans is the Court of Two Sisters. Located on Royal Street in the French...

I can’t believe that I have not posted any recipes from the dean of Cajun Cooking, Paul Prudhomme. He is the chef credited with bringing...

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

Richard Collin was the original food critic in the city of New Orleans. He came to New Orleans to teach history at the University of New...

Here is Chef Goffredo’s version of Fettuccine Alfredo. This simple dish is a classic dish. You can also make this side dish a meal by...

Here is the second part of the recipe 1 pound Small Shrimp (70/90 count) peeled and deveined 1/2 cup Canola Oil 1/2 cup Flour 1/2 cup...

I posted a picture to my Facebook page of a new dish that I tried. I had some leftover Smoked Chicken and Sausage Jambalaya and my wife...

Anytime you see a dish with Pontchatrain in it, it will be a dish with crabmeat served on top. This is a very quick but elegant dish. Two...

Mr. B’s has always been a special occasion restaurant. Not long after they opened, I ate there before my Senior Ring dance. My wife and I...

This dish shows off Creole Italian cooking at it’s best. Don’t forget to eat the marrow out of the bone. It is probably the reason most...

Here is another recipe from the Old Brennan’s. This is a great dish if you need a quick meal. It is esppecially good right now in the...

Right now, Shrimp season is in full swing. To me, this means taking a ride to the Westwego Seafood market and buying shrimp fresh off a...

Here is a dish that would be considered comfort food in New Orleans. This is a lightened up version using no cream. This is Creole...

I hope everyone had a great 4th of July. Here is a great dish from Commander’s Palace that could be considered baarbecue. It is a great...

In know that it is not oyster season. I was thinking about closed restaurants that I would like to visit again and this poped into my...

Last Friday, the Twin Spans of Interstate 10 crossing Lake Pontchatrain were named after Frank Davis. So, it is only fitting that I...

A lot of the recipes that I post are seafood dishes. With the abundance of fresh seafood in and around Louisiana, it is hard not to think...

Carbonara is a dish that I have always wanted to make. A true Carbonara is made with no cream. The sauce is made by the egg yolks and...