I use chicken stock more than and other stock. It is more versatile than beff or seafood stock. 2 pounds leftover bones and skin from a...

With the holidays and colder months approaching, I like to make sure that I have good qualities of staple items in my pantry,...

There are many ways to serve deviled eggs. Here is Marcelle's take on them. 12 large hard-cooked eggs 1 teaspoon vegetable oil 1/4 cup...

As the calendar has turned to November, the countdown to the holiday season has started. This week, I want to share with you two...

How could I not include a recipe using my favorite sweetener, cane syrup. These cookies make excellent treats for trick or treaters. They...

This week is Halloween. Since this year has given us many tricks, I thought it would be appropriate to share a couple of treats this...

For some reason, I thought I had already shared this recipe with you. My niece was looking for a potato soup recipe. I knew she has my...

The weather has started to get cool here in Arkansas. Time to dig through my soup recipes. Both recipes are from my first cookbook, You...

This is a version of Chicken Piccata. The addition of pecans gives the version a Louisiana twist. It's a great twist on a classic. 1/4...

Remember when there were restaurants that only served stuffed potatoes? Every location had a version of a seafood stuffed potato. In...

Corn bread is a popular side here in Arkansas. The main difference is the sweetness. Here, they serve a non-sweet version, In New...

This week, I will be sharing two breads to accompany your meals. With the weather turning cooler, baking becomes a little more enjoyable....

This is the praline sauce recipe from LeRuth's restaurant. It was used on top of ice cream with pecans for the praline ice cream. It is a...

This week, I am sharing two dessert sauces. Today's is butterscotch. It is an ingredient in the second recipe this week. What is the...

Here is a Creole-style jambalaya. With the fall months approaching, this is a great one pot dinner. It is especially great using wild...

Duck! This week, I am featuring two duck recipes from the original Commander's Palace New Orleans cookbook. It was published in 1984....

Balsamic glaze is a reduction of balsamic vinegar and a sweetener. As I always like to use cane syrup wherever I can, I made a batch. I...

Last week, I was playing with refrigerated pizza dough and made a couple of Stromboli's. A couple of people have asked me for a recipe....

I have always used light corn syrup when making pecan pie. Chef Frank Brigtsen uses dark corn syrup. I never thought to use cane syrup...

Hash is one of my favorite breakfast dishes. There are so many different variations. The common ingredients are a protein and potatoes....