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...

I found some thick boneless pork chops at the store. I wondered how I would cook them. I had shrimp and Andouille at home, so the...

Here is another great chicken dish from Galatoire’s. It is a simple dish to prepare with ingredients most kitchens have on hand. 2 large...

Today I received an email from the Ralph Brennan Restaurant Group. He stated that the restaurant at 417 Royal Street will reopen as ...

Crab Cakes have been on my mind lately. In October, I am heading to California to judge a crab cake cooking contest. I have been trying...

Cheesecakes are not just for dessert. Here is a savory cheesecake from Emeril that shows savory cheesecakes are just as tasty as sweet...

Oranges are grown in Plaquemines Parish, which is south of New Orleans. While their crop would never rival Florida’s, they do grow a good...

It was announced that Drago’s is opening a restaurant in Jackson Mississippi. That puts them 3 hours closer for me to enjoy. This is a...