This week, I am diving into the cookbook written by Rima and Richard Collin, The New Orleans Cookbook. Specifically, I am looking at two...

This oyster dish is perfect for the holiday season. It is great served with the big bird. You can use turkey giblets in lace of the...

Oysters are my favorite seafood. They are so many ways you can prepare them. This week, I will share two ways. The first preparation is...

Dinner Rolls are a staple on the holiday table. While the store bought ones are good, nothing can beat homemade. Here is a recipe for all...

The holidays are here. I know everyone is looking forward to Turkey day. This week, here are 2 recipes great for the holiday table. 4...

I am not a cabbage fan. My wife, however, is. Occasionally, I will cook up some for her. Here is a tasty way to cook cabbage. Of course,...

Thanksgiving is almost here. While turkey takes the main stage, the sides are what complete the dinner. I am sharing two this week that...

Oysters are really looking good now. I always enjoy a nice bowl of oyster stew. Here's a recipe. 1/2 cup Butter 1/2 cup Green Onions,...

As the cold starts to envelop the south, everyone is turning to soups to warm them up. This week, I will share two delicious New Orleans...

The biggest difference between Cannon's and Bud's sauces is temperature. Cannon's was served cold, while Bud's is warm. They are both...

Recently on Facebook, my friend Jimmy Beninate was at Bud's Broiler ordering a #4 with Onions and Smoke Sauce. We commented that it is...

As a child, I was not a very adventurous eater. Whenever we ate at Don’s, this I what I would order. One day, I will have to order it...

Among the cookbooks I have, this is a gem. Don’s Seafood started in Lafayette in 1934. It is one of the original Cajun restaurant chains....

Lamb is a favorite of mine. The first time I tried lamb was at LeRuth’s. The Lamb on the menu did not have any almonds. 2 racks of young...

From one great chef to another. Last week was Chef Frank Brigtsen. This week is Chef Warren Leruth. My connection to the restaurant...

Chef Frank is a master of New Orleans cooking. He got his start next to the great Paul Prudhomme. A night at his restaurant will be the...

This week, I am featuring 2 recipes from Chef Frank Brigtsen. He is one of the best chef’s in Louisiana. He is also very generous with...

While eating out the other night, I noticed that one of the other customers had a Ralph and Kacoo’s shirt on. So while thinking of Gumbo...

Fall has arrived. Hopefully soon, the weather will turn cool. Time to start making gumbo. Here are two gumbo recipes this week. 1 1/2...

It still is a little warm for soup. File this one way until the wether starts to cool down 2 tablespoons Pumpkin Seeds (optional) 2...