On Tuesday, the gold letters that spelled out Brennan’s was removed from the building that housed the restaurant. There is work being...

Here is the recipe for one of Galatoire’s popular appetizers, Crabmeat Maison. In other restaurants, this dish is known as Crabmeat...

Today is officially the last day of Summer.  Children are returning to school. Today most people are having their last big BBQ.  New...

8 years ago today, many New Orleanians lives were changed. Hurricane Katrina hit. Many restaurants closed their doors for good. One area...

Galatoire’s is my favorite French Quarter restaurant, located on Bourbon St. During peak restaurant hours, especially lunch on Friday,...

My wife and I are  currently celebrating our birthday week. She was born August 6th and I on August 13th. A celebration dinner in New...

Today is National Oyster Day. The quality of Oysters in the hot summer months are not the best. This is the time of year that the oysters...

One of my favorite dishes to cook is Jambalaya. There are so many variations that I could probably live on Jambalaya. Last week was the...

There has been no new news on the reopening of Brennan’s. So here is another recipe from that currently closed kitchen. Asparagus are...

Brennan’s Restaurant is currently closed. Due to many issues, the restaurant was closed last Thursday. Check out this article by Tom...

I think of John Besh as a home-grown Emeril. Emeril was raised in the northeast. John is a local product. His restaurant empire is...

This is the time of the year for great Soft Shell Crabs. Here is a recipe that is a take on Trout Almondine. This recipe is from Tom...

This is my favorite entree when I eat dinner at Brennan’s (I have actually eaten at Brennan’s more for dinner than breakfast). It is a...

May 1st would have been my mother’s 90th birthday. So to honor her, I thought I would share one of her recipes. One of my favorite...

Here is one more oyster recipe before we run out of months with R’s in them. Before modern refrigeration, oysters were believed to not be...

A French Bordelaise sauce is a rich mixture of red wine and beef stock. A Creole Bordelaise is made with olive oil, butter and garlic. My...

This was the most popular appetizer at Christian’s. Chef Roland Huet left Galatoire’s to open the kitchen at Christian’s. At Galatoire’s,...

This is a great way to use crawfish tails. This is a special that you will find as a special on many brunch menus. I can’t wait for the...

I have just spend a week eating my way thru New Orleans.  One night my wife, mother-in-law and I ate at Cafe 615 Home of Da Wabbit. The...

Today is my last day of my vacation in New Orleans. I have spent 7 days eating as much food as I can. This recipe is a dish that you...