Many people think that molasses and cane syrup are the same thing. Molasses is the by product of sugar refining and cane syrup is...

Pasta is a popular way to use leftover crawfish tails. You can always use frozen tails in your recipes. Just make sure they are Louisiana...

The end of crawfish season is upon us. Time for 2 recipes using crawfish tails. 3 cups uncooked Rice 1/4 cup Butter 1/4 cup Olive Oil 1...

Every week, I try to put together some recipes with a common theme. Often, the theme comes to me quickly. This week, however, it required...

These rolls are great as a roll for dinner. They also work well for making mini muffulettas. 2 tablespoons Sugar 1 tablespoon Instant Dry...

With restaurants starting to open in Louisiana and Arkansas, I thought I would share a couple of recipes from one of my favorite New...

Lemons are one of the more popular citrus fruits. It can be used to deodorize, remove grease and disinfect. Of course, lemons are often...

Blackening seasoning is often found on fish. However, it also is a great seasoning for beef steaks. I use this seasoning to bronze fish...

A subscriber to my website, Frank Speyerer, shared with me a couple eo this family recipes. One on them was a spice blend that is close...

A couple months ago, I shared recipes using potatoes. Looking back at those recipes, I noticed that I did not talk about the different...

Thomas Kinkade had a contest to include three recipes from collectors in the cookbook. I was told that originally two of my recipes we...

I have been working hard on photos for the upcoming cookbook. This week, I am featuring 2 beef recipes from the first cookbook I have a...

Football season is upon us, so is Tailgating season. On Saturdays and Sundays throughout America, millions will be starting their sports...

Here is a basic broiled chicken. It is a simple dish that is unusually seasoned. Be sure to save the pan drippings to serve over each...

This week, I am reaching into the New Orleans Cookbook, written by Richard and Rima Collin. Richard was the original New Orleans...

Ground beef, like chicken, is a versatile protein. It does, in my opinion, get a bad reputation of being a cheap meat. It is on the low...

This next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish...

Trying to keep myself busy in these times of social distancing, I turn my attention to my cookbook collection. This week, I am sharing...

Blackened Redfish is a dish that swept the country in the early 1980’s. It became the signature dish at Chef Paul Prudhomme’s French...

This recipe is courtesy of Louisiana's United Houma Nation.This is a state recognized tribe of approximately 17,000 in southeastern...