Meuniére sauce is a perfect sauce for fried or sautéed seafood dishes. Here is a perfect example. While the crabmeat is optional, this is...

Soft Shell Crabs are very abundant right now. It seems like every time I open Facebook, Chef Frank Brigtsen is posting pictures of these...

Every Thanksgiving feast is not complete without dessert. Often people eat seconds and thirds on Thanksgiving, making the dessert course...

No, this is not a reprinting of my Mom’s fabulous Fudge Pie. This recipe is made using a pre-made pie shell. Different from what I am...

It’s dessert time again. This week, two dessert recipes. The first one is an easy to assemble dessert using fresh strawberries, which are...

The holidays are quickly approaching. Thanksgiving is a few weeks away with Christmas right around the corner. These are the two largest...

This is the recipe that Miss Leah demonstrated on stage at the 2005 Chef’s Charity for Children. She was a special lady who will be...

Saturday June 1st was a sad day in the culinary world. Miss Leah Chase passed away at 96 years young. Until recently, Miss Leah could be...

When I think of Courtbouillon, I always think of Redfish. Here is Donald’s recipe using Catfish. Either fish works well in this recipe. 1...

Donald Link has built his empire of 7 restaurants in the past 10 years. This Louisiana native is admirably filling the role of local boy...

Oysters are a seafood that you either love or dislike. There does not seem to be any in between. Oysters are best during the winter...

Summer is almost here. Time to break out the grills. Here is a simple but tasty Redfish dish for the grill. 4 tablespoons Olive Oil 1...

Who likes Redfish? It’s a shame that this fish was almost fished to extinction due to the blackening craze. Since there are plenty of...

October 12 was National Gumbo Day. I wanted to honor the day but I was feeling under the weather and did not want to stand over the stove...

Here is a great drink for the summer months. It can be kept frozen for several months. 1 cup Sugar 1 cups Water 1 46oz can Pineapple...

Hw about a couple of drink recipes this week. The first one is non-alcoholic while Thursday will have plenty of alcohol. 16 ounces frozen...

Eggplants are popular in Louisiana cuisine. It is a veritable ingredient. Although it is often served as a vegetable, it is actually a...

This is a dish I never at at Masson’s. It does, however, remind me of the Mystere de Paris dessert at LeRuth’s. It was an almond torte...

While researching the book Lost Restaurants of New Orleans for an article, I came across a couple of recipes from the closed Lakefront...

Summertime usually calls for lighter dishes. This one fits the bill. It is also a quick dish to cook. 4 tablespoons Olive Oil 1...