This week, I would like to share with you two pasta dishes. Today’s is a twist on the classic Shrimp Scampi. It is a good as the...

I am often asked what my signature dish is. Not wanting to be pigeon-holed, it is a question I try to sidestep. The dish I am usually...

Cheesecake is one of my favorite desserts. Here is one with Blueberries, which re excellent this time of year. Pecan Crust: 1 1/2 cups...

Time to indulge your sweet tooth. This week, I am sharing two desserts that are sure to please. This first one shows you how to make a...

New Orleans cuisine is full of unique dishes. The Muffuletta (pronounced mufh-uh-let-uh) is one that most visitors to the city seek out....

Here is a real quick side dish for any meal. This is especially great for an outdoor meal. 3 cups Dry Pasta 1 package frozen Mixed...

These days, families always seem to be on the run. Instead of grabbing something to eat out, this week I am featuring a couple of quick...

New Orleans is known for many things. Many people return every year for Mardi Gras. What most people don’t realize is that Mardi Gras is...

Here is a very different way to prepare soft-shell crabs. Most people will fry or sauté them. This recipe adds plenty of flavor to the...

Softshell crabs have started to hit the streets in New Orleans. This week, I will share with you different ways to prepare these...

One of the first dishes you think of when someone mentions New Orleans food is Gumbo. Of course, it is the official cuisine of the state...

In the 70’s, Ella Brennan asked the chef’s at Commanders Palace to create a dish like Trout Almandine but using Louisiana pecans. Since...

This week, I am featuring two fish recipes. With Louisiana’s abundance of water in the state, numerous species of fish are found in the...

Most chefs have a mentor that has shaped them into the cook that they have become. I may be bias, but my mentor is the best cook that has...

Here is another recipe from the late Frank Davis. For over 30 years, Frank shared his love of cooking, fishing and hunting with the...

It’s hard to believe that this past weekend was the first time I boiled crawfish this year.  So with some leftover tails, here are a...

I’m Tommy Centola, the Creole Cajun Chef. I was a lifelong resident of New Orleans until August 29, 2005, the day Hurricane Katrina...

French toast is a great dish for brunch. This recipe will not have the burnt sugar traditionally found on a Brülée. It will, however,...

Spring is here (somebody tell Mother Nature). It’s a great time of year for brunch. This week, I am sharing with you two brunch dishes...

I have not found a protein that does not work in a jambalaya. Here is an example with crawfish. 1 medium Onion, chopped 1 medium Green...