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...

Here is a non-seafood twist on Étouffée. Former chef Gus Martin, of the Palace Cafe, prepared this dish for Jazz Fest in 1999. This...

French Statesman Georges Clemenceau (1841-1929) is credited with bringing France from the brink of defeat to victory in World War One. In...

Someone informed me that they can’t eat seafood and would I start posting more non seafood recipes. New Orleans is known for their...

While Ralph Brennan has plans to reopen the building that used to house Brennan’s, he may be in a position to purchase the name and...