We are starting to get to the heart of the crawfish season. I love to cook crawfish tails with pasta. This recipe from Bacco allows you...

Ralph Brennan opened Bacco in 1991 in the W Hotel in the French Quater. It was designed to target the convention visitors. After Katrina,...

Here is a dish that is great at this time of year. Using fresh fish and crawfish, your meal on Friday in Lent is simple but taste...

With is still being cold here, this soup will hit the mark. Oyster soup has been around New Orleans for a long time. With this recipe,...

This month, Emeril’s restaurant will be celebrating their 25th anniversary. It is hard to believe that it has been that long. But in a...

This post was originally scheduled for 2/16. I got ahead of myself and posted out of order. Tomorrow is Fat Tuesday ( Mardi Gras). Most...

Here is a recipe from the best oyster supplier in New Orleans, P&J Oysters. Most restaurants will only use P&J Oysters for their dishes....

As I am typing this on 2/15, we are getting ready for sleet and possible snow. So far we have dodged snow this winter. Here is a soup...

Here is he special Valentine’s dessert I cooked. It is a very simple but rich dessert. It went fast. 2 (5oz each) White Chocolate Bars or...

Here is a twist on that great Cajun sausage, Boudin. This recipe takes away the hardest part of Boudin away, stuffing it into sausage...

Here is a wonderful dish from Christian’s Restaurant.  With crawfish starting to be plentiful, this is a great time for this dish. It...

Here is an excellent dish if you are planning on spending Valentine’s Day at home. It is a classic pairing of beef and blue cheese is...

Here is a quick and simple dish. It is a great light dish when you want a great meal but don’t want to feel light you have eaten too...

Here is a great pasta dish from Palace Café. To Drunken the shrimp, this recipe uses a great New Orleans local beer, Abita Amber. This...

This week, I will post two Oyster Recipes from The Palace Café. Palace Café was opened as a casual branch of Commander’s Palace. It is...

Remoulade is the casual café of Arnaud’s. Located around the corner from Arnaud’s on Bourbon Street, Remoulade serves a different menu...

Here is the must eat dessert at Antoine’s. It is a great way to end a special meal. The Baked Alaska is also known as glace au four,...

Here is a take on Oysters Mosca. It does not use breadcrumbs to top the oysters. This makes it an excellent dish for those who are carb...

Every year at the beginning of Carnival Season, Jan 6., I try to find a new spin on the King Cake. Here is a recipe from Genet Hogan, who...

Here is a great dish for people who don’t eat seafood. This Brennan’s classic has a great taste with the use of the Madeira wine. 3/4 cup...