Cippino is an Italian American stew that is popular in San Francisco. On my first trip there, it was ne of the first dishes I ordered. I...

I'm working on a series of articles for the newspaper for December. I want to feature the Feast of the Seven Fishes. For those of you who...

Here's a take on Char Grilled Oysters. There's no need to light up your grill. Turn on your oven to broil and let's go. Rock salt 1 cup...

Here is a good Creole jambalaya. You can use any tomatoes you like. Heirloom tomatoes give a extra tomato punch to the dish. 2...

I don't think there is a more versatile seafood than shrimp. With the abundance around south Louisiana, they are readily available. Here...

When you glaze a protein, it always adds to the overall flavor of the dish. In that vein, I will feature two dishes with a glaze. The...

Shrimp Scampi has always been a favorite of mine. I usually sauté it on the stovetop instead of cooking it in the oven as my mother did....

In the immortal words of Bubba Blue, there are many ways to cook shrimp. This week, I'm sharing two. One I'm sure he's mentioned and...

Let's head outside to the grill this week. Let's start with some shrimp on the barbe. New Orleans Style. 8 (12-inch) wooden skewers 24...

Sausage is a very versatile ingredient. This week, I'm featuring a couple of dishes containing sausage. They are perfect for brunch, but...

I'm surprised that I haven't shared this recipe before. It's from my first cookbook, You Can't Keep New Orleans Out Of The Cook, which is...

This week, let's talk about crabmeat. I will feature a crabmeat recipe from each of my cookbooks. To start today, here's one from my...

It's time to break out the grill. Here's a light appetizer/entree that's sure to please you guest. 1 pound large fresh shrimp, peeled and...

Let's play with the most popular seafood shrimp. This week, a couple of different uses of the crustacean. 4 poblano peppers, halved...

Often when invited to a family get together, I am asked to bring an appetizer or two. You can see where I'm going. Yes, this week, here...

Here's a variation of crawfish bread that includes shrimp. It's a different take from recipes I have shared in the past. Pay attention...

Crawfish season is probably my favorite food season. There is so much you can do with this crustacean. This week, I am paring them with...

A great way to add flavor to breaded foods is to use crushed potato chips. It not only adds flavor but texture as well. Here's a take on...

As you may have noticed, I like seafood. I find myself purposely looking for non-seafood dishes to post. But I always return to the...

I'm the type of person who eats soup year-round. This week, I want to share a couple of soups that are great for springtime. 3/4 cup...