This is taken from Chef Paul’s first Cookbook, Chef Paul Prudhomme’s Louisiana Kithcen. “When I was a child, we raised lots of chickens....

Here is a dish straight out of Cajun conutry. Piquant to a Cajun means “it’s hot and ‘hurts like a sticker in your tounge.'” If you want...

Here is a classic cajun dish from the master. Jambalaya was used in cajun kitchens to stretch money. It could be made with whatever meat...

Chef Paul Prudhomme passed away on 10/8/2015. He is the one man responsible for putting Cajun cuisine on the culinary map. He brought...

Here is another great pasta from the brillant mind of Joe Cahn. He takes the ingredients for a Muffuletta, except the bread, and makes a...

While looking thru a cookbook from the Chef’s Charity for Children, I ran across a couple of pasta recipes from Joe Cahn. Joe is the...

I will never forget the first time I had a Cornish Game Hen. My mother had cooked them and I was suprised to see this small version of a...

One of the most popular courtyards for outdoor dining in New Orleans is the Court of Two Sisters. Located on Royal Street in the French...

I can’t believe that I have not posted any recipes from the dean of Cajun Cooking, Paul Prudhomme. He is the chef credited with bringing...

This classic dish is traditionally served for breakfast or brunch, but it also makes a great entreé. The steak is smothered then served...

Richard Collin was the original food critic in the city of New Orleans. He came to New Orleans to teach history at the University of New...

Here is Chef Goffredo’s version of Fettuccine Alfredo. This simple dish is a classic dish. You can also make this side dish a meal by...

Here is the second part of the recipe 1 pound Small Shrimp (70/90 count) peeled and deveined 1/2 cup Canola Oil 1/2 cup Flour 1/2 cup...

I posted a picture to my Facebook page of a new dish that I tried. I had some leftover Smoked Chicken and Sausage Jambalaya and my wife...

It is hard to believe that this decadent dessert only has three ingredients. It is so rich that you only want to serve a slice that is...

Anytime you see a dish with Pontchatrain in it, it will be a dish with crabmeat served on top. This is a very quick but elegant dish. Two...

Here is a dish that you will find in homes and restaurants around the South. It is rich and has just the right balance of sweet and tart....

Mr. B’s has always been a special occasion restaurant. Not long after they opened, I ate there before my Senior Ring dance. My wife and I...

This dish shows off Creole Italian cooking at it’s best. Don’t forget to eat the marrow out of the bone. It is probably the reason most...

Here is another recipe from the Old Brennan’s. This is a great dish if you need a quick meal. It is esppecially good right now in the...