May 1st is my mother’s birthday. She would have been 92 this year. Unfortunately this year, she received a special present. My brother,...

Here is a wonderful side dish from the Leruth brothers. After they took over the restaurant from their father, they created some...

If you have followed my recipes, you know that I hold Chef Warren Leruth in the highest regard. He was not the only great chef at...

This is one of the iconic Italian dishes. Ask anyone to name 3 Italian dishes and the probable answer will be Spaghetti and Meatballs,...

Cacciatore is translated as the Hunter’s way. This dish is an easy one to prepare so that hunters would be able to eat a delicious and...

Here is a staple dish in the south. Along with seafood, I think chicken is one of the best protein to smother. 1 (3-pound) Fryer Chicken...

It has been pointed out to me that most of my recipes contain seafood, which some people are allergic to. So, this week I will post two...

This dish was first introduced at Antoine’s several decades ago. It is a wonderful and flavorful way of using leftover crawfish tails. 5...

This is not your typical ravioli dish. It is not stuffed and sealed. This dish is more like a regular pasta dish, just the pasta is...

This past weekend, my brother had a booth in the Hogs for a Cause Festival. Armed with other family members and friends, Rugaroux Q had...

Hopefully, here in Arkansas, we are going thru our last cold snap of the season. So naturally, the thought of soup came to mind. Here is...

Here is another great side dish from Emeril. This is usually served with Pork Chops at Emeril’s, but it is a good replacement for...

Here is a side item from Emeril’s first restaurant. To help celebrate the restaurant’s 25th year, I will be posting many Emeril recipes 1...

New Orleans is so rich with seafood, one would think that seafood is the only thing served in New Orleans. While we eat more seafood than...

We are starting to get to the heart of the crawfish season. I love to cook crawfish tails with pasta. This recipe from Bacco allows you...

Ralph Brennan opened Bacco in 1991 in the W Hotel in the French Quater. It was designed to target the convention visitors. After Katrina,...

Here is a dish that is great at this time of year. Using fresh fish and crawfish, your meal on Friday in Lent is simple but taste...

With is still being cold here, this soup will hit the mark. Oyster soup has been around New Orleans for a long time. With this recipe,...

This month, Emeril’s restaurant will be celebrating their 25th anniversary. It is hard to believe that it has been that long. But in a...

This post was originally scheduled for 2/16. I got ahead of myself and posted out of order. Tomorrow is Fat Tuesday ( Mardi Gras). Most...