Since Thanksgiving is Thursday, here is a lighter take on a green bean casserole. This is one of my Mother’s recipes. I was given this...

The gastrique is what makes this dish. It is a combination of Steen’s Cane Syrup and a new product I found last time I was in New...

I normally post recipes on Monday afternoons. Do to some family issues, I am just getting to it. Here is a recipe for a dish that I will...

With the temperatures outside in the 30’s all day, my thoughts turn to soup. Here is a recipe from the late Austin Leslie using one of...

Everyone in New Orleans has a BBQ Shrimp recipe that they say is the best. My oldest brother, Larry, says that this is the recipe that he...

Here is another one from the old Brennan’s. Will it make the cut for the new menu? 1/2 cup (1 stick) Butter 1 large Onion, thinly sliced...

Brennan’s is scheduled to reopen this week. There will be changes to the menu. I a curious to see which dishes make the new menu. Will...

Here is another recipe from the late Frank Davis. Arguably an Amish recipe, buttermilk pie surprises almost everyone who cuts a slice of...

Cornbread is a very popular dish here in Arkansas. It is found on most dinner tables. Here is a Cajun twist on this Arkansas staple. 2...

Here is the entree that was demonstrated at the New Orleans Cooking Experience on Tuesday. You can substitute a large shrimp in place of...

The New Orleans Cooking Experience is one of many cooking schools for people to learn the secrets of classic New Orleans Cajun & Creole...

We had a couple of cool days this past week. Duck hunting season is just around the corner. Here is a wonderful duck recipe. It uses one...

3 pounds Frog Legs (you will have to cut the pairs in half with a scissors) 1 ½ pound Butter (6 sticks) 1 ½ cups Olive Oil 8 Tablespoons...

Louisiana Kitchen and Culture is the best magazine representing Louisiana food available. The Publisher, Susan Ford, works hard at...

In my last post, I mentioned that one of Toney’s specials was Spaghetti au Daube. Here is a recipe for that old New Orleans classic that...

Toney’s was the Italian restaurant in the French Quarter from 1936 to 1990. Anthony Bonomolo founded the restaurant during the...

Today is Labor Day, the last day of Summer. Most families are celebrating by Swimming parties and grilling. Here is a great dish for the...

I found some thick boneless pork chops at the store. I wondered how I would cook them. I had shrimp and Andouille at home, so the...

Here is another great chicken dish from Galatoire’s. It is a simple dish to prepare with ingredients most kitchens have on hand. 2 large...

Today I received an email from the Ralph Brennan Restaurant Group. He stated that the restaurant at 417 Royal Street will reopen as ...