Here is a dish that has probably been made in every kitchen. Of course, this dish includes one of Chef Paul’s Seasoning Blends. You can...

The low temperatures this week in Arkansas have been in the low to mid 20's. Here is a soup that is quickly made and packed with flavor....

Fresh Crawfish have started to appear in Arkansas. As soon as the weather warms up, I will be having my first boil of the year. This...

This soup was one of Ms Ella Brennan's favorites. The key is to completely peel the eggplant at least 1/4-inch from the skin or it will...

It's below freezing this morning I as I start to ponder this weeks recipes. I go to my cookbooks and pull out the original Commander's...

I love crepes. Seafood makes a great filling for a savory appetizer or entree. Here is the recipe from Brennan's original cookbook. 3...

While dusting my cookbook collection, I pulled out the original Brennan's cookbook. This book was originally published in 1961, a year...

I don't think there is anyone who has not heard of crawfish pies. You can make the filling for this recipe a couple of day in advance. It...

Crawfish have made their way north to Arkansas. Our local food truck CJ's Cajun Station has opened for business. They only open during...

This week, I am featuring 2 jambalaya recipes from the Cajun master, Chef Paul Prudhomme. The first one is a traditional meat jambalaya....

Here is an after dinner drink. It was a favorite of my mom's. 1 ounce green Créme de Menthe 1 ounce Half-and-Half 1/2 ounce white Créme...

A large amount of Alcohol is consumed during the Carnival season. This wee, I am sharing two drink recipes from the book In the Land of...

3/4 cups granulated Sugar 2 teaspoons ground Cinnamon 2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls 1/2 cup...

Here is a different way to serve oysters as an appetizer. This twist on a dip is a must for oysters lovers. It is best made a day in...

When it comes to oysters, you either love them or won't eat them. I am in the first group. Unfortunately living in Arkansas limits my...

Here is a twist on a classic southern dessert. The addition of the satsuma juice makes this dish irresistible. It a great combination of...

Satsumas start to hit their peak in December. They are easily found in the southern part of the US. This week, I am sharing two recipes...

This is a soup that I can see coming from my mother's kitchen. She did wonders with Eggplant. I don't remember her ever using it in a...

Around Christmas time, I always hope to receive a next New Orleans cookbook. Looking through my bookshelves, I pulled of the Galatoire's...

The Béchamel sauce is one of the mother sauces, a base sauce that others are made from. This is a version that I have never tried before....