Although peppermint candies are available year-round, this flavor really comes alive around Christmas time. Here's another way to...

There's a lot of baking going on this time of year. This week, I have a couple of recipes to decorate your cake differently. 1 1/2 cups...

Often I am asked if I’m working on another cookbook. To be honest, I’m always searching and developing new dishes. There are many Creole...

Here's a twist on a Mimosa. It has a bigger kick to it. 1 ounce fresh grapefruit juice 1 ounce Sage Simple Syrup (recipe follows) 1 ounce...

With the holidays approaching, how about some adult beverages. More specifically, adult beverages with bubbles not from soft drinks. 1...

The big game is coming up. The Super Bowl is the most watched yearly event. Super Bowl parties come in many sizes. They can be a couple...

On of my favorite stuffings is boudin. Here a fancy looking take on stuffed turkey. 3 tablespoons butter, softened and divided 1/4 cup...

The big turkey day is almost here. This week I will share a twist on the traditional roasted bird. 1 quart water 1/2 cup plus 3...

It is said that if you don’t like the weather in Arkansas, wait five minutes and it will change. As I type this, the weather is 50...

Here is a cross between a popular appetizer and side dish. What's not to like when you mix deviled eggs and potato salad. 3 pounds small...

With the holidays coming up, I thought I would share a couple of different sides for the big meals. The first one is served warm. 8-ounce...

One day, I’m going to get the nerve to make my own sausage. If I do, I know that I will make some andouille. As you may know, it is the...

Although it's not a locally created dish, shrimp and grits are very present on menus across Louisiana and the South. Here is another...

This week, you will have to make today's recipe to use for Thursday's. It's another version of Shrimp and Grits. Here are the grits. 4...

Today, I want to share some recipes for a fish that almost went extinct because of a singular preparation. Blackened redfish is a good...

The first reference I remember of the dish Pastalaya was on the menu at Mr. B's Bistro in the 1980's. This take on jambalaya obviously...

Shrimp and Andouille is a great combination. You can consider it the Creole/Cajun Surf & Turf. Here's a couple of recipes this week...

Yesterday, January 6th, kicked off the Carnival season in New Orleans. Mardi Gras is technically one day. This year it’s February 21st....

There are so many different takes on deviled eggs. Here's one straight from the bayou. 1 dozen eggs 1 teaspoon baking soda 3/4 cup...

How about some finger food this week? Here are some great tasting things that work great at any cookout, especially tailgates. 3 cups...