As hot as it is, many people are taking to their grills. So here comes two recipes for the grill. The first one involves Shrimp and the...

Meuniére sauce is a perfect sauce for fried or sautéed seafood dishes. Here is a perfect example. While the crabmeat is optional, this is...

Soft Shell Crabs are very abundant right now. It seems like every time I open Facebook, Chef Frank Brigtsen is posting pictures of these...

Saturday June 1st was a sad day in the culinary world. Miss Leah Chase passed away at 96 years young. Until recently, Miss Leah could be...

When I think of Courtbouillon, I always think of Redfish. Here is Donald’s recipe using Catfish. Either fish works well in this recipe. 1...

Donald Link has built his empire of 7 restaurants in the past 10 years. This Louisiana native is admirably filling the role of local boy...

Summer is almost here. Time to break out the grills. Here is a simple but tasty Redfish dish for the grill. 4 tablespoons Olive Oil 1...

Who likes Redfish? It’s a shame that this fish was almost fished to extinction due to the blackening craze. Since there are plenty of...

While researching the book Lost Restaurants of New Orleans for an article, I came across a couple of recipes from the closed Lakefront...

Summertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook. 4 tablespoons Olive Oil 1...

I know that everyone is still boiling crawfish every chance they get. To get you ready for crawfish season to be over, this week, I will...

One of my wife’s favorite appetizers is Fried Crab Claws. I like them as well, however, I also like them sautéed. I was happy to find...

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the...

I wish crawfish were in season year-round. I know that you can buy frozen crawfish tail, which I occasionally do. But the frozen ones...

There are numerous Mexican restaurants where I live. Unfortunately, none of them have crawfish on their menus. The traditional Mexican...

It’s that time of the year. While crawfish are available frozen year-round, there is nothing like a dish made with just boiled crawfish...

On Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of...

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree. 2 pounds Louisiana Shrimp (21-25 count)...

Here is another classic dish from The Godfather of Fried Chicken, Austin Leslie. 1/4 cup Bacon Drippings or Oil 1/4 cup All-Purpose Flour...

Most Primavera’s you find these days are served over pasta. Of course, Frank often bucked conventionalism. This dish is served over rice....