Now is a great time for oysters. This past Friday, I opened my first oysters here in Arkansas. I have ordered fresh oysters in the shell...

Here is Marcelle’s take on a classic New Orleans soup. 1 stick Butter 1/2 cup plus 1 tablespoon All-purpose Flour 3/4 cup Onions, chopped...

I am surprised that I have not included more recipes from Marcelle Bienvenu. For over 30 years, she has been sharing her South Louisiana...

One of my families Christmas traditions was how we would open presents. Since I have a large family, this could take hours. To pass the...

Since today is National Gumbo Day, here is a different spin on gumbo from Frank Davis 2 tablespoons Extra-Virgin Olive Oil 2 cups Onion,...

This week, I will feature two recipes from the plantations that surround New Orleans. The first one is located down Highway 23 in West...

Football season is here. Time to start tailgating. The only thing you need when planning a tailgating menu is your imagination. This...

Orka is a staple in Louisiana Cooking. This vegetable is a must in seafood gumbo. This week two recipes, one with meat and one...

This recipe is closer to the name than the BBQ Shrimp most people are used to eating. There is actually BBQ sauce in the recipe. 1 1/2...

Labor Day is quickly approaching. This unofficial last day of summer is a great excuse to crank up the grill for a big cookout. So for...

All along the New England coast, you will find the Lobster Roll. As good as they are, you can easily substitute crabmeat for the lobster....

Crabmeat is an ingredient that is found year round. Blue Crabs are at their peak in the warm summer months. This week I am featuring two...

Garfield the cat loves lasagna. I wonder if he has ever tried a seafood version. I know this would knock his paws off. 2 cups Parmesan...

One of the many things I miss about New Orleans is the fresh seafood. It was easy to drive to Westwego to pick up some fresh shrimp for...

This is as classic as it gets. This simply prepared dish is habit forming. 12 large Soft-Shell Crabs 4 cups All-Purpose Flour 2 cups...

Right now is a great time of the year for Soft-Shell Crabs. This week, I am featuring two recipes from New Orleans area restaurants using...

Since 1980, the New Orleans School of Cooking has been teaching locals and tourist the finer points of Creole cooking. Led by Kevin...

Summer is almost here. Time to break out the grills. This week, two kabob recipes for your outdoor cooking and dining. 12-16 large Garlic...

Here is a take on the New England staple, Lobster Roll. Of course, crawfish are distant cousins of the lobster. The shrimp adds the...

This week, I am featuring two recipes that use wonderful Louisiana Shellfish. The first on is from The Court of Two Sisters restaurant in...