Calas is a beignet made with rice as a filling usually served for breakfast. Often found in the early French Quarter, it started to...

This is an example of a burger called a Juicy Lucy. Originally in Minneapolis, someone put cheese in between two patties instead of on...

We are now into the Summer grilling months.  One category of foods I have not entered were Hamburgers. I figured that everyone knows how...

You can find this item on numerous menus. Most of the time, they are using a premed item that they are just dropping into the fryer. here...

This week, I am featuring recipes with peppers. Peppers figure prominently in Louisiana cooking. Here is a take on a pepper more often...

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

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...

Cheesecake is one of my favorite desserts. Here is one with Blueberries, which re excellent this time of year. Pecan Crust: 1 1/2 cups...

Time to indulge your sweet tooth. This week, I am sharing two desserts that are sure to please. This first one shows you how to make a...

Here is a real quick side dish for any meal. This is especially great for an outdoor meal. 3 cups Dry Pasta 1 package frozen Mixed...

These days, families always seem to be on the run. Instead of grabbing something to eat out, this week I am featuring a couple of quick...

Here is a very different way to prepare soft-shell crabs. Most people will fry or sauté them. This recipe adds plenty of flavor to the...

Softshell crabs have started to hit the streets in New Orleans. This week, I will share with you different ways to prepare these...

In the 70’s, Ella Brennan asked the chef’s at Commanders Palace to create a dish like Trout Almandine but using Louisiana pecans. Since...

This week, I am featuring two fish recipes. With Louisiana’s abundance of water in the state, numerous species of fish are found in the...

Here is another recipe from the late Frank Davis. For over 30 years, Frank shared his love of cooking, fishing and hunting with the...

It’s hard to believe that this past weekend was the first time I boiled crawfish this year.  So with some leftover tails, here are a...

French toast is a great dish for brunch. This recipe will not have the burnt sugar traditionally found on a Brülée. It will, however,...

Spring is here (somebody tell Mother Nature). It’s a great time of year for brunch. This week, I am sharing with you two brunch dishes...

I have not found a protein that does not work in a jambalaya. Here is an example with crawfish. 1 medium Onion, chopped 1 medium Green...