Open up a Creole cookbook and I can almost guarantee there will be a recipe for Shrimp Creole. Served in restaurants throughout Southern...

As you walk down the pasta aisle at your favorite supermarket, you notice over a dozen different shapes of pasta. Every home cook knows...

This dish represents the salad course for this feast. Nothing is more Southern than Fried Green Tomatoes. Topping it with Crabmeat...

It has been a few years since I have promoted the Feast of Seven Fishes. For those of you who have never heard of this, it is an...

I just got back from a quick weekend trip to New Orleans. March 29-30 was the 11th annual Hogs for the Cause BBQ competition/festival....

Here is a recipe from the former chef of Commander's Palace Tory McPhail. His tenure at this grand restaurant was very fruitful for...

It's Thanksgiving week. Time to break out the traditional recipes. I will share two dressing recipes this week. This first one is a twist...

Spring is a favorite food time of the year for me. It is the heart of crawfish season. I love to break out my boiling pot on a beautiful...

Here is the way that I roast my turkey. My secret is what I use to cook it in. My late sister-in-law, Pam, gave me a large electric...

The big turkey day is a week away. This week I will share with you how I cook my turkey. It starts off with a brine. 12 cups of cold...

New Orleans cooking is a careful blending of many cultures. Long before the work Fusion became a culinary term in the 1970’s, kitchens in...

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,...

To say that moving to Searcy from New Orleans was a culture shock would be an understatement. It was a pleasant change. There seems to be...

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...

New Orleans is full of culinary characters. Frank Davis certainly falls into this category. His love and knowledge of South Louisiana has...

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...

My favorite time to visit New Orleans is the middle of March. This is when the parade I participate in is held, the Irish Channel St....