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...

There are numerous varieties of mushrooms. I could take up at least a quarter of a page listing all the different ones. Fortunately, they...

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...

Chicken is a versatile protein. I never get tired of it. This week, I want to share a couple of yardbird recipes. This first one uses a...

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

Last week was two breads. This week, I am sharing two stuffed potato dishes. Today's recipe uses the beloved sweet potato. 3 pounds small...

Artichokes are a classic Creole Italian ingredient. They were originally brought to America by the Italian immigrants, many who settled...

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....

I have yet to meet a seafood I did not eat. When asked what is my favorite seafood, my answer is always oysters. My favorite way to eat...

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...

The New Year is here and many people are trying to eat healthier. Lighter dishes and ingredients are often sought out. I often get asked...

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....

anuary 28th will be the 42nd annual Chef’s Charity for Children. The proceeds from the charity benefits St. Michael’s Special School....

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...