This is a great addition to a pasta salad. 1/4 cup Champagne vinegar 1/4 cup fresh lemon juice 1 shallot, minced 1 tablespoon...

With the summer heat coming, how about a couple of salad dressings this week? Homemade is so much better than store bought. 1/2 cup...

This grill blend has a little kick to it. I like the combination of the ancho powder and the smoked paprika. This blend is great for...

Walk down the spice isle in your local supermarket. There you will find many pre-made grill rub and seasoning blends. While I have tried...

This is the praline sauce recipe from LeRuth's restaurant. It was used on top of ice cream with pecans for the praline ice cream. It is a...

This week, I am sharing two dessert sauces. Today's is butterscotch. It is an ingredient in the second recipe this week. What is the...

Balsamic glaze is a reduction of balsamic vinegar and a sweetener. As I always like to use cane syrup wherever I can, I made a batch. I...

This is one of my favorite sauces. You can toss it into spaghetti, top grilled meat, or mix it into reduced heavy cream to make a pesto...

Time to reach into my collection for a couple of recipes from Cannon's restaurant. Today's is Lemon Sauce. It was used as an...

This is the remoulade sauce that was used at Cannon's Uptown. It was used as a salad dressing and dipping sauce. It's a delicious...

I was cleaning out my office the other day and ran across two remoulade sauce recipes from Stephen & Martin's. One is a white version of...

Here is a great dip for any boiled seafood. It is a little more involved than the combo of Ketchup and mayo that my wife uses. 2 cups...

Ponzu is a Japanese citrus-based sauce. You can buy bottles of it at your local store. This recipe is a dipping sauce great with fried...

I thought I would change things up this week by sharing a Vinaigrette recipe and a Dipping Sauce Recipe. Today's recipe is from Chef Cory...

The Béchamel sauce is one of the mother sauces, a base sauce that others are made from. This is a version that I have never tried before....

This week, I am diving into the cookbook written by Rima and Richard Collin, The New Orleans Cookbook. Specifically, I am looking at two...

The biggest difference between Cannon's and Bud's sauces is temperature. Cannon's was served cold, while Bud's is warm. They are both...

Recently on Facebook, my friend Jimmy Beninate was at Bud's Broiler ordering a #4 with Onions and Smoke Sauce. We commented that it is...

Did you know that the Caesar Salad and Dressing was created by an Italian immigrant working in Mexico? Here is the recipe from Cannon’s...

I love Pesto. It is great on its own. and as an ingredient in sauces. Here, Chef Preuss adds the main Pesto flavors to mayonnaise. 1/2...