Here is my introduction to Pasta St. Charles. Pasta St. Charles appears frequently as a lunch special. St. Charles Avenue is the tree lined street on which t...

I wish crawfish were in season year-round. I know that you can buy frozen crawfish tail, which I occasionally do. But the frozen ones lack the flavor of craw...

Who’s Your Mama, Are You Catholic, and Can You Make A Roux? is the title of Marcelle’s classic cookbook. This book should be part of everyone’s collection of...

There are many of versions of this dish, most of which contain no meat. However, Pasta Primavera is not necessarily a vegetarian dish. Primavera is Italian o...

This week, I would like to share with you two pasta dishes. Today’s is a twist on the classic Shrimp Scampi. It is a good as the original. 1 pound Crawfish T...

Drago’s is known as the creator of Chargrilled Oysters. However, long before this creation, oysters have always been featured prominently on its menu. Here i...

Garfield the cat loves lasagna. I wonder if he has ever tried a seafood version. I know this would knock his paws off. 2 cups Parmesan Cheese 2 cup Mozzarell...

Since we are in the crawfish season, this week I will post two more crawfish recipes. 3 sticks (3/4 pound) Butter 3 cups Onions, chopped 2 cups Green Bell Pe...

This is my take on my wife’s favorite dish at Drago’s restaurant. My dish is a little spicier than Drago’s. You can leave out the red pepper flakes and/or wh...

Shrimp and pasta are a combination made in heaven. Since both ingredients are so versatile, there are endless possibilities of dishes form them. Here is a ta...

We are starting to get close to the end of crawfish season. Here is a great pasta dish that keeps everyone wanting more. It is also great with shrimp 2 stick...

Here is a great dish for crawfish tails. I think that pasta is probably the best accompaniment to the mudbugs. Of course, being Italian might color my judgem...

Every year, a guest chef makes an appearance to demonstrate a dish. From Pete Fountain to Dom DeLuise and even chef Warren Leruth, these chefs donate their t...

It has been a while since I have posted a vegetarian dish. This one was demonstrated at the Chef’s Charity 20th  Anniversary in 1997. It is great for a Meatl...

Here is a recipe that was demonstrated at the Chef’s Charity for Children in 1990. Chef Mike Roussel from Brennan’s was a fixture at the event until his pass...

Here is another great pasta from the brillant mind of Joe Cahn. He takes the ingredients for a Muffuletta, except the bread, and makes a delicious pasta with...

While looking thru a cookbook from the Chef’s Charity for Children, I ran across a couple of pasta recipes from Joe Cahn. Joe is the original chef from the N...

Right now, Shrimp season is in full swing. To me, this means taking a ride to the Westwego Seafood market and buying shrimp fresh off a boat. Here is a quick...

Here is a dish that would be considered comfort food in New Orleans. This is a lightened up version using no cream. This is Creole Italian cooking at its bes...

Carbonara is a dish that I have always wanted to make. A true Carbonara is made with no cream. The sauce is made by the egg yolks and Parmesan Cheese. The tw...