Here is a wonderful appetizer from Emeril. This recipe comes from his Emeril’s Creole Christmas cookbook. This is a great beginning to...

The Plaquemines Parish Orange Festival is held the first weekend in December. Held at historic Fort Jackson in Buras, Louisiana, the...

Cafe au Lait is the must have drink at Cafe du Monde with beignets. This is New Orleans coffee with chicory with scalded milk added. It...

Everyone knows about the tradition of Red Beans on Mondays in New Orleans. Some people think that red beans are the second best bean in...

This is a dish that brings back many memories. My mother would always prepare this dish for a gathering. The key to this dish was the...

With Thanksgiving over, my thoughts turn to oysters. Right around Thanksgiving, oysters start their season. I know that oysters are good...

What to do with Thanksgiving leftovers? Here is a great way to use leftover turkey. It doesn’t get much better than this. 1 tablespoon...

Here is another great Thanksgiving dish. I always make cornbread dressing for my wife. It is one of her favorite dishes. 1/2 cup Unsalted...

Here is a unique twist on mashed sweet potatoes. I can’t think of a better time than Thanksgiving to serve this dish. Having first eaten...

Thanksgiving is next week. I will feature some sides for the big day. Here is a traditional country dirty rice recipe that uses chicken...

While attending the Little Rock Food Truck Festival, I ran across an item I have never seen before, Boudin Eggrolls. After finding out...

One of my favorite Louisiana ingredients is Steen’s Cane Syrup. I use it often as an ingredient in a glaze. Here is a quick and easy...

One of my favorite pasttimes is reading cookbooks and magazines. The magazine I can’t wait to receive in the mail ebery month is...

Okra is not an ingredient you would find ofetn outside of the southeat of America. While often found in gumbo and fried, okra is a great...

One of Chef Warren Leruth’s favorite ingredients was crab. This is a recipe that was never found on his menu. However, it was often...

This classic French dish appeared on many early New Orleans restaurant menus. Julia Child is most famous for her Coq au Vin. Her...

This is a play on Crabmeat aú Gratin. The big difference here is the lack of cheese in the sauce. This is a great example of...

This is taken from Chef Paul’s first Cookbook, Chef Paul Prudhomme’s Louisiana Kithcen. “When I was a child, we raised lots of chickens....

Here is a dish straight out of Cajun conutry. Piquant to a Cajun means “it’s hot and ‘hurts like a sticker in your tounge.'” If you want...

Here is a classic cajun dish from the master. Jambalaya was used in cajun kitchens to stretch money. It could be made with whatever meat...