Here is a recipe from the best oyster supplier in New Orleans, P&J Oysters. Most restaurants will only use P&J Oysters for their dishes....

Here is a twist on that great Cajun sausage, Boudin. This recipe takes away the hardest part of Boudin away, stuffing it into sausage...

Here is a wonderful dish from Christian’s Restaurant.  With crawfish starting to be plentiful, this is a great time for this dish. It...

Here is a quick and simple dish. It is a great light dish when you want a great meal but don’t want to feel light you have eaten too...

Here is a great pasta dish from Palace Café. To Drunken the shrimp, this recipe uses a great New Orleans local beer, Abita Amber. This...

This week, I will post two Oyster Recipes from The Palace Café. Palace Café was opened as a casual branch of Commander’s Palace. It is...

Here is a take on Oysters Mosca. It does not use breadcrumbs to top the oysters. This makes it an excellent dish for those who are carb...

Here is one of the appetizers from the old Brennan’s menu. Most people don’t make crepes at home because they think making crepes are...

Here is a popular dish from the old Brennan’s menu. In most restaurants, this dish would be known as Trout Pontchartrain, a dish topped...

With the Holidays upon us, my thoughts turn to foods we used to eat for the season. Here is a recipe from Antoine’s that is featured in...

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...

Today is the second time my Seafood Stuffed Mirlitons have been featured on the Louisiana Kitchen and Culture Weekly Newsletter. So I...

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...

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...

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...

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

Crab Cakes have been on my mind lately. In October, I am heading to California to judge a crab cake cooking contest. I have been trying...

Cheesecakes are not just for dessert. Here is a savory cheesecake from Emeril that shows savory cheesecakes are just as tasty as sweet...

It was announced that Drago’s is opening a restaurant in Jackson Mississippi. That puts them 3 hours closer for me to enjoy. This is a...