If you’re like me, you always prepare more food than is needed. This gives you an opportunity to use ingredients for other purposes. I love to have plenty of ham leftover from an Easter meal. Along with sandwiches, there are many different uses for the star of the Easter meal. With that in mind, I want to share with you two recipes to repurpose ham. The first is a delectable spread, Deviled Ham. The second one, Ham and Ricotta Pillows with Brown Butter Sage Sauce, is a meal t

Easter is a big family celebration. In New Orleans, there are usually two types of family gatherings. The first is a crawfish boil. Easter is the peak time to dine on these local crustaceans. For those of you who want a sit-down dinner, there are many dishes that come to mind. Today, I want to share with you what a traditional indoor New Orleans Easter feast would look like. The first dish is the star of the table, Spiral Ham with Sweet-Spicy Glaze. Next would be an accompani

I know that things are tough when you go grocery shopping. Everyone is looking for delicious meals at a lower cost. One of the more inexpensive ways to add protein to your meal without breaking the bank is by incorporating beans. New Orleanians have been showcasing beans in their meals for years. The tradition of Red Beans for Monday started as a meal that can simmer on the stove while a day of washing clothes was being done. This is one of the recipes that I have included to

New Orleans recently lost a food icon, Tom Fitzmorris. He had never worked in a professional kitchen, although he was a very accomplished cook. He has written a couple of cookbooks. What made Tom special was that for over 50 years, he was the premiere New Orleans food critic. Where else except in New Orleans could you find a multi-hour radio show dedicated to the restaurant scene of the city? He was as New Orleans as someone could be having being born on Mardi Gras day. As fa

Of all the land-based proteins, chicken is the most healthiest. It is also the most versatile. I could easily write six months of weekly articles on chicken without duplicating a recipe. As that would get boring, I thought that I would share two new recipes this week. My first recipe is a dish that many would consider upscale, Garlic Butter Chicken. The second is a take on a regional fascination with chicken, Hot Honey Butter Roasted Chicken. Both recipes are great for family

I have noticed that my local market is starting to offer various varieties of fresh fish. While you can get a good piece of fish that is frozen, I will always choose fresh. One of the first fish that I reach for is Grouper. Grouper is a fish from the Gulf. It has been a mainstay in the state of Florida for generations. Over the years, it has found its way along the coast. It is my favorite fish. With that in mine, today I will be sharing two grouper recipes. The first combine

Now that winter has started to appear in our rearview window, spring is upon us.  With spring comes one of my favorite seasons, crawfish season. The mudbugs have already started to appear in restaurants and food trucks. Every year, I find different recipes for crawfish tails. Today. I am sharing two recipes. They both call for packages of tails that you find frozen in your local market. You can always substitute fresh tails instead. The first recipe is a side dish, Crawfish P

Tuesday is Mardi Gras day. Here in Arkansas it’s just another day. In the South, it’s a day of parades, family and fun. It’s also a day filled with food. If you are fortunate to have a friend with a house on the parade route, your food will usually be more that Popeye’s Fried Chicken. With that in mind, I want to share two recipes that are perfect for Mardi Gras day. The first is an appetizer, Green Goddess Louisiana Crab dip. An entree for the gathering would be Chicken, Por

Galatoire’s is my favorite French Quarter restaurant. The food is traditional and classic. I have never had a bad meal there. But what they do on two special days of the year, makes you realize that Galatoire’s is more than just great food. Friday lunch are always very busy. For two special Fridays, the one before Christmas and Mardi Gras, they auction off the tables. This money is distributed to various local charities. There are many ways that the food industry gives back.

I am a hands on cook. I like to stand in front of my stove and add ingredients throughout the cooking process. As someone who works from...

The biggest football game of the year is upon us. It’s time to plan your menu. Whether you watch because of the game, the halftime show,...

If I had to choose between chocolate or caramel sauce on desserts, I will almost always choose the flavor of caramel. Caramel is a simply...

I find that vegetables are often warmed up and served. That may be why people shy away from them. They should be treated like other...

Do you have a go to spice? After the Trinity (onions, bell peppers & celery) and garlic, basil is usually the next thing that I grab....

It’s Carnival time! It’s the time of year when the New Orleans delicacy makes its appearance, the King Cake. As I usually share different...

I hope that you had a wonderful Christmas. If you’re like me, you ate too much and have plenty of leftovers. After reheating a plate, you...

The holiday’s at the Centola house had its traditions. We would all gather at my mothers house either Christmas Day or Thanksgiving. For...

Often you see the question, if you could eat a meal with anyone living or dead, who would it be? You usually have 3 to 4 people who you...

Cookie exchanges are a wonderful part of Christmas. This is a gift from the heart. When invited, I always try to find cookies that are...

I tend to make more desserts during the holidays. I also eat more desserts during that time. While I usually bring the same savory dishes...