Here is another great dish from the closed Visko’s reataurant. This is a perfect light dish for summertime. It also makes a great salad...

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...

I hope everyone had a great 4th of July. Here is a great dish from Commander’s Palace that could be considered baarbecue. It is a great...

In know that it is not oyster season. I was thinking about closed restaurants that I would like to visit again and this poped into my...

You can’t get more Southern than this. By adding crabmeat to hushpuppies, you create something that is denser than a crab beignet. But it...

To complete the Kajun Kabob recipe, here is Frank’s take on Dirty Rice. 2 tablespoons Vegetable Oil + 2 teaspoons Butter 1/4 pound...

As I was putting up the Christmas Tree (my wife wanted it up since we will be away the first week of November), I started thinking about...

Last Friday, the Twin Spans of Interstate 10 crossing Lake Pontchatrain were named after Frank Davis. So, it is only fitting that I...

A lot of the recipes that I post are seafood dishes. With the abundance of fresh seafood in and around Louisiana, it is hard not to think...

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...

This is a play on my Voodoo Rolls. This is for people who are not fans of crawfish and/or andouille. In their place, you can use cooked...

Kolb’s restaurant was the best German restaurant in New Orleans. From 1899-1995, Kolb’s had a great location on St. Charles Ave. right...

There are many recipes for Steak Diane. Commander’s Palace likes to keep it simple. So simply, it is one of the first dishes the Brennan...

My mother’s middle name was Francis. This dish is exquisite and full of flavor. In New Orleans, this dish would be called Redfish...

Crabmeat au Gratin is one of my favorite dishes, but there are times when I like to change things up. Just the other  night, I swtched...

Here is another dish from the old Brennan’s. It is a quick but tasty veal dish. It is not often that you find ketchup used as an...

Gerald Crozier was one of the best French chefs in New Orleans. His cooking was pure French and not Creole. His first restaurant was...

Here is Emeril’s take on Crabmeat Imperial. When he first tasted Crabmeat Imperial, he thought it was one of the richest dishes he ever...

Yesterday was Mother’s Day, which means a crawfish boil. Here is an idea from Emeril to use leftover tails, if there is any. 1/2 stick (4...

My mother was an excellent vegetable cok. She had to be to get 7 children to eat their vegetables. Here is a wonderful dish that is great...