Right now, Shrimp season is in full swing. To me, this means taking a ride to the Westwego Seafood market and buying shrimp fresh off a...

Here is another great dish from the closed Visko’s reataurant. This is a perfect light dish for summertime. It also makes a great salad...

In know that it is not oyster season. I was thinking about closed restaurants that I would like to visit again and this poped into my...

You can’t get more Southern than this. By adding crabmeat to hushpuppies, you create something that is denser than a crab beignet. But it...

Carbonara is a dish that I have always wanted to make. A true Carbonara is made with no cream. The sauce is made by the egg yolks and...

This is a play on my Voodoo Rolls. This is for people who are not fans of crawfish and/or andouille. In their place, you can use cooked...

My mother’s middle name was Francis. This dish is exquisite and full of flavor. In New Orleans, this dish would be called Redfish...

Crabmeat au Gratin is one of my favorite dishes, but there are times when I like to change things up. Just the other  night, I swtched...

Gerald Crozier was one of the best French chefs in New Orleans. His cooking was pure French and not Creole. His first restaurant was...

Here is Emeril’s take on Crabmeat Imperial. When he first tasted Crabmeat Imperial, he thought it was one of the richest dishes he ever...

Yesterday was Mother’s Day, which means a crawfish boil. Here is an idea from Emeril to use leftover tails, if there is any. 1/2 stick (4...

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 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...

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...

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