Spring is upon us. When the weather starts to lose it’s winter chill, New Orleanians gather their families and friends, breakout their...

As the saying goes, real men don’t eat quiche. I guess that means I am not a real man. Quiches are a delicious part of any breakfast or...

While looking thru my kitchen equipment, I ran across some muffin tins. Since I am not a big baker, they don’t get used much. This week,...

Most people have a sweet tooth. In New Orleans, the praline(pronounced prah-leen) is the sweet of choice. For over 80 years, Aunt Sally’s...

Lemonade is a great summertime refresher. This recipe is a couple of steps up from what you will find the neighborhood kids selling. 4...

The summer heat is upon us. Everyone is looking for a way to cool off. This week, instead of sharing recipes that require you to heat up...

You may have noticed my use of Andouille sausage in my recipes. Many people think that Andouille and Hot Sausage are the same thing....

Bérnaise sauce is a kicked-up version of Hollandaise sauce. It is a great accompaniment to steaks, grilled seafood and vegetables. It is...

Grilling is a summer sport. From burgers to steaks to seafood and all meats and vegetables in-between, grilling adds a unique flavor to...

This article originally ran Feb. 2017 This year, Mardi Gras is on February 28th. On this day of revelry, food plays a big factor in your...

Here is a take on the traditional sweet calas. The addition of the protein of your choice makes this a great traditional New Orleans...

Calas is a beignet made with rice as a filling usually served for breakfast. Often found in the early French Quarter, it started to...

As warm as it gets in New Orleans, one would think that soups are not often served in months that are not cold. Of course that is not...

This is an example of a burger called a Juicy Lucy. Originally in Minneapolis, someone put cheese in between two patties instead of on...

We are now into the Summer grilling months.  One category of foods I have not entered were Hamburgers. I figured that everyone knows how...

Valentine’s Day is quickly approaching. February 14th is my favorite day to cook. Of course, I cook for my wife on nights we eat at home....

You can find this item on numerous menus. Most of the time, they are using a premed item that they are just dropping into the fryer. here...

This week, I am featuring recipes with peppers. Peppers figure prominently in Louisiana cooking. Here is a take on a pepper more often...

Étouffée is a dish that no two people make alike. Étouffée, pronounced ay-Too-fay, in French means literally “smothered” or “suffocated”....

There are many of versions of this dish, most of which contain no meat. However, Pasta Primavera is not necessarily a vegetarian dish....