Who doesn't love a slider? These couple of bite sandwiches are all the rage.ON your imagination is the limit for the fillings of this...

How about a couple of appetizers or finger foods this week. This first one is a great use of oysters. Canola oil for frying 12 slices...

In my opinion, the best way to cook an oyster is to not cook them at all. There is nothing like eating a raw oyster seconds after you...

Before the weather starts getting too warm, how about a couple of oyster recipes. Got to eat as many as you can before they start to turn...

The big game is coming up. I prefer finger foods while watching the commercials. Isn't that the real reason most people watch the Super...

Shrimp and Grits is a dish I have a few variations of. So why not one more? Here's something a little out of left field. 4 cups chicken...

I always think of hash as a breakfast dish. It is also a great addition to lunch or dinner. Here's a south Louisiana version. 3...

Since clam chowder is not a local dish, how about another take on Gumbo. Here is a great example of a traditional seafood gumbo. 1 pound...

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...