I know that everyone is still boiling crawfish every chance they get. To get you ready for crawfish season to be over, this week, I will...

The sandwich is often an overlooked meal. Since it is simple to put meat, cheese and condiments between two pieces of bread, sandwiches...

Sometimes you want to make a delicious dessert with out a whole lot of work. Here is a quick dessert you can whip up in under 30 minutes....

It’s that time of year again. Strawberries are in season locally. Time to whip up a couple of recipes for these bright red berries. 2...

Walking around the farmer’s market, I noticed some wonderful looking fresh okra. With the weather starting to get cooler, my thoughts...

One of my wife’s favorite appetizers is Fried Crab Claws. I like them as well, however, I also like them sautéed. I was happy to find...

How about a couple of recipes featuring beer? I am featuring two recipes this week from the Abita Brew Pub. Of course, the beers featured...

I don’t have many regrets when it comes to the kitchen. I am not afraid to try different things or cook in different kitchens. My biggest...

As everyone in Louisiana knows, Barbecue crawfish is not prepared by grilling crawfish. This unique preparation was created in the...

I wish crawfish were in season year-round. I know that you can buy frozen crawfish tail, which I occasionally do. But the frozen ones...

When we first moved to Searcy from New Orleans, my wife asked if I could buy mirlitons locally. Since I know that outside of Louisiana,...

Cornbread is a staple here in Arkansas. I wonder how the locals would feel about this dish. 1/4 cup Bacon Drippings 1 cup Flour 1 cup...

Back from New Orleans after Hogs for the Cause. This week, two recipes featuring a snack not thought of as an ingredient, Cracklins....

Veal is found on many New Orleans menus, not just the Italian restaurants. Veal is the meat of calves as opposed to beef, which is from...

One of the biggest culture shocks from moving to Arkansas was the realization that there was nowhere I could by pickled pork. This...

This week is Hogs for the Cause. I will again be traveling to New Orleans to assist Rugaroux Q at booth B23. Stop by and see us. This...

The premier cut of beef is the Filet Mignon, translated tender fillet. This is the most tender cut of beef, due to the inactivity of the...

There are numerous Mexican restaurants where I live. Unfortunately, none of them have crawfish on their menus. The traditional Mexican...

It’s that time of the year. While crawfish are available frozen year-round, there is nothing like a dish made with just boiled crawfish...

Here is my 800th posted recipe. I am using a recipe from the 20th Anniversary cookbook that features two ingredients that Chef Warren was...