When I think of Courtbouillon, I always think of Redfish. Here is Donald’s recipe using Catfish. Either fish works well in this recipe. 1...

Donald Link has built his empire of 7 restaurants in the past 10 years. This Louisiana native is admirably filling the role of local boy...

Summer is almost here. Time to break out the grills. Here is a simple but tasty Redfish dish for the grill. 4 tablespoons Olive Oil 1...

While researching the book Lost Restaurants of New Orleans for an article, I came across a couple of recipes from the closed Lakefront...

Summertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook. 4 tablespoons Olive Oil 1...

I know that everyone is still boiling crawfish every chance they get. To get you ready for crawfish season to be over, this week, I will...

How about a couple of recipes featuring beer? I am featuring two recipes this week from the Abita Brew Pub. Of course, the beers featured...

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the...

One of the biggest culture shocks from moving to Arkansas was the realization that there was nowhere I could by pickled pork. This...

This week is Hogs for the Cause. I will again be traveling to New Orleans to assist Rugaroux Q at booth B23. Stop by and see us. This...

There are numerous Mexican restaurants where I live. Unfortunately, none of them have crawfish on their menus. The traditional Mexican...

It’s that time of the year. While crawfish are available frozen year-round, there is nothing like a dish made with just boiled crawfish...

On Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of...

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree. 2 pounds Louisiana Shrimp (21-25 count)...

Here is another classic dish from The Godfather of Fried Chicken, Austin Leslie. 1/4 cup Bacon Drippings or Oil 1/4 cup All-Purpose Flour...

Here is the recipe for an iconic southern dish with a Louisiana twist, Chicken and Dumplings. See my previous post for the Dumpling...

This week, I am sharing with you a Louisiana version of the southern classic, Chicken and Dumplings. These recipes are based on chef Paul...

Most Primavera’s you find these days are served over pasta. Of course, Frank often bucked conventionalism. This dish is served over rice....

Last week, I featured Marcelle Bienvenu. The week, I am featuring 2 shrimp dishes from Frank Davis. The Sauce 1 cup plain low fat Yogurt...

I find that using potato flakes to coat the oysters adds another layer of texture and flavor to regular fried oysters. You can use...