Here's a change of pace from a fried shrimp poboy. 1 tablespoon Creole seasoning 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1...

Another 2 part recipe this week. You can replace any mayonnaise with this recipe. 3/4 cup Blue Plate mayonnaise 1 tablespoon plus 1...

Soon, the weather will start cooling off. I am always looking for new soup recipes to share with you. I didn’t have to look far this...

Here's a light pasta dish that perfect for the hot summer months. 20 bags lemon-ginger herbal tea 1 teaspoon salt 1 pound thin spaghetti...

Now that crawfish season has run its course, time to move on to Crab season. Two recipes this week featuring the sweet meat from this...

Spending time working on my cookbook photos can be daunting. I have to take a break every few days to give my stomach a rest. I know that...

I know that lobster is not found in local waters. Lobster is still a highlight of the week when I have it for a meal. 2 pounds sheep's...

This week, you will need today's recipe as an ingredient for Thursday's Lobster Gnocchi. 1/2 vanilla bean 1/4 cup water 4 sticks cold...

On or around November 11th, my first cookbook, You Can’t Take New Orleans Out Of The Cook, will be rereleased. There are two things that...

Mac and Cheese is a favorite among children. Here's a grown-up version. 14 ounces andouille, cut into 1/4-inch slices 1 cup chopped red...

I'm always looking for different sides to spice up dinnertime. There's a couple of new onew this week. 8 ounces goat cheese, softened 2...

Baked Alaska is a celebrated dessert at Antoine’s restaurant in New Orleans. Since there is a lot of preparation, you must order it at...

Here's a twist on a great drink. 3 red bell peppers (about 1 1/2 pounds) 3 cups vegetable juice 1/4 cup Worcestershire sauce 3...

Let's continue the fresh bell pepper theme. One entree recipe and one drink recipe this week. 1 pound peeled and deveined extra-large...

Labor Day, the end of summer. Time for one last big outdoor get together. To me, this signals the end of the grilling season. I know that...

Gourmet hot dogs are something that hasn't found it's way to Arkansas. In New Orleans, however, you have Dat Dog. Here's a recipe that...

Bell peppers are a versitle ingredient. It is a mainstay in Creole and Cajun cooking, being part of the Holy Trinity. This week, I am...

We are coming to the end of the peak of peach season. All around Farmer’s markets and grocery stores you can find some freshly ground and...

Here's a fresh salad for those summer months. 1 large seedless English cucumber 3 medium heirloom tomatoes, cut into wedges 2 cups...

With the summer heat upon us, I though I would share some refreshing salads. 2 cups shredded green papaya 1 pound green beans, trimmed...