Here is a quick and simple dish. It is a great light dish when you want a great meal but don’t want to feel light you have eaten too...

Remoulade is the casual café of Arnaud’s. Located around the corner from Arnaud’s on Bourbon Street, Remoulade serves a different menu...

Here is a take on Oysters Mosca. It does not use breadcrumbs to top the oysters. This makes it an excellent dish for those who are carb...

Here is a great dish for people who don’t eat seafood. This Brennan’s classic has a great taste with the use of the Madeira wine. 3/4 cup...

Here is one of the appetizers from the old Brennan’s menu. Most people don’t make crepes at home because they think making crepes are...

Here is a popular dish from the old Brennan’s menu. In most restaurants, this dish would be known as Trout Pontchartrain, a dish topped...

Most mirliton dishes have the mirliton being stuffed. Here is a great and different way to serve mirliton as a side dish. For those...

With the Holidays upon us, my thoughts turn to foods we used to eat for the season. Here is a recipe from Antoine’s that is featured in...

The gastrique is what makes this dish. It is a combination of Steen’s Cane Syrup and a new product I found last time I was in New...

I normally post recipes on Monday afternoons. Do to some family issues, I am just getting to it. Here is a recipe for a dish that I will...

Everyone in New Orleans has a BBQ Shrimp recipe that they say is the best. My oldest brother, Larry, says that this is the recipe that he...

Brennan’s is scheduled to reopen this week. There will be changes to the menu. I a curious to see which dishes make the new menu. Will...

Today is the second time my Seafood Stuffed Mirlitons have been featured on the Louisiana Kitchen and Culture Weekly Newsletter. So I...

Here is the entree that was demonstrated at the New Orleans Cooking Experience on Tuesday. You can substitute a large shrimp in place of...

We had a couple of cool days this past week. Duck hunting season is just around the corner. Here is a wonderful duck recipe. It uses one...

3 pounds Frog Legs (you will have to cut the pairs in half with a scissors) 1 ½ pound Butter (6 sticks) 1 ½ cups Olive Oil 8 Tablespoons...

Louisiana Kitchen and Culture is the best magazine representing Louisiana food available. The Publisher, Susan Ford, works hard at...

In my last post, I mentioned that one of Toney’s specials was Spaghetti au Daube. Here is a recipe for that old New Orleans classic that...

Toney’s was the Italian restaurant in the French Quarter from 1936 to 1990. Anthony Bonomolo founded the restaurant during the...

Today is Labor Day, the last day of Summer. Most families are celebrating by Swimming parties and grilling. Here is a great dish for the...