May 1st is my mother’s birthday. She would have been 92 this year. Unfortunately this year, she received a special present. My brother,...

If you have followed my recipes, you know that I hold Chef Warren Leruth in the highest regard. He was not the only great chef at...

This is one of the iconic Italian dishes. Ask anyone to name 3 Italian dishes and the probable answer will be Spaghetti and Meatballs,...

Cacciatore is translated as the Hunter’s way. This dish is an easy one to prepare so that hunters would be able to eat a delicious and...

Here is a staple dish in the south. Along with seafood, I think chicken is one of the best protein to smother. 1 (3-pound) Fryer Chicken...

It has been pointed out to me that most of my recipes contain seafood, which some people are allergic to. So, this week I will post two...

This dish was first introduced at Antoine’s several decades ago. It is a wonderful and flavorful way of using leftover crawfish tails. 5...

This is not your typical ravioli dish. It is not stuffed and sealed. This dish is more like a regular pasta dish, just the pasta is...

This past weekend, my brother had a booth in the Hogs for a Cause Festival. Armed with other family members and friends, Rugaroux Q had...

Hopefully, here in Arkansas, we are going thru our last cold snap of the season. So naturally, the thought of soup came to mind. Here is...

New Orleans is so rich with seafood, one would think that seafood is the only thing served in New Orleans. While we eat more seafood than...

We are starting to get to the heart of the crawfish season. I love to cook crawfish tails with pasta. This recipe from Bacco allows you...

Ralph Brennan opened Bacco in 1991 in the W Hotel in the French Quater. It was designed to target the convention visitors. After Katrina,...

Here is a dish that is great at this time of year. Using fresh fish and crawfish, your meal on Friday in Lent is simple but taste...

This month, Emeril’s restaurant will be celebrating their 25th anniversary. It is hard to believe that it has been that long. But in a...

This post was originally scheduled for 2/16. I got ahead of myself and posted out of order. Tomorrow is Fat Tuesday ( Mardi Gras). Most...

Here is a recipe from the best oyster supplier in New Orleans, P&J Oysters. Most restaurants will only use P&J Oysters for their dishes....

Here is a twist on that great Cajun sausage, Boudin. This recipe takes away the hardest part of Boudin away, stuffing it into sausage...

Here is a wonderful dish from Christian’s Restaurant.  With crawfish starting to be plentiful, this is a great time for this dish. It...

Here is an excellent dish if you are planning on spending Valentine’s Day at home. It is a classic pairing of beef and blue cheese is...