This week, I want to share recipes from the chef, in my opinion, was the greatest restaurant chef, Warren Leruth. These recipes are from...

I love to use bay leaves in my cooking. It is my "secret ingredient" in my spice blend. I remember my mother using bay leaves while...

In a couple of weeks I will be posting my 1000 recipe. While leading up to that, I wanted to publish a few recipes from some of my...

While I am not a big coffee drinker, I do like the flavor.This week, I want to share two recipes using coffee, one savory and one sweet....

In my new book,Creole & Cajun Comfort Food, I have recipes for Crawfish Étouffée (cover photo) and Chicken and Sausage Étouffée. They are...

I saved my favorite seafood for the last dish, oysters. It's a perfect time of the year for oysters as they near their peak. This is a...

Stuffed mushrooms are often found as an appetizer. By stuffing a portobello mushroom, this dish now becomes a nice entrée. I think you...

Tuna is a great way to replace beef in an all seafood meal. Here is a classic steak preparation that is perfect for tuna. 4 tuna steaks...

Open up a Creole cookbook and I can almost guarantee there will be a recipe for Shrimp Creole. Served in restaurants throughout Southern...

Here is the way that I roast my turkey. My secret is what I use to cook it in. My late sister-in-law, Pam, gave me a large electric...

This is a version of Chicken Piccata. The addition of pecans gives the version a Louisiana twist. It's a great twist on a classic. 1/4...

Chicken is a versatile protein. I never get tired of it. This week, I want to share a couple of yardbird recipes. This first one uses a...

Here is a Creole-style jambalaya. With the fall months approaching, this is a great one pot dinner. It is especially great using wild...

Duck! This week, I am featuring two duck recipes from the original Commander's Palace New Orleans cookbook. It was published in 1984....

Last week, I was playing with refrigerated pizza dough and made a couple of Stromboli's. A couple of people have asked me for a recipe....

Time to turn to my Italian roots. Marsala is a popular sauce appearing on veal and chicken. I thought why not alligator? I think you will...

This week, I want to take a look at the big dog of the swamp, the alligator. Most often you will find it fried. This week, I am taking...

Whenever I think of fried chicken, this is the version that comes to mind. When using a deep-fryer, it is better to dip the chicken into...

Fried chicken is a Southern classic. Do you cook it in a pan or in a deep fryer. This week, I am sharing with you a recipe for both. Yes,...

There is no one way to étouffée. Most of the étouffée recipes you find are made with seafood. Here is on from Chef Paul featuring a meat...