3 pounds Frog Legs (you will have to cut the pairs in half with a scissors) 1 ½ pound Butter (6 sticks) 1 ½ cups Olive Oil 8 Tablespoons...

Louisiana Kitchen and Culture is the best magazine representing Louisiana food available. The Publisher, Susan Ford, works hard at...

In my last post, I mentioned that one of Toney’s specials was Spaghetti au Daube. Here is a recipe for that old New Orleans classic that...

Toney’s was the Italian restaurant in the French Quarter from 1936 to 1990. Anthony Bonomolo founded the restaurant during the...

Today is Labor Day, the last day of Summer. Most families are celebrating by Swimming parties and grilling. Here is a great dish for the...

I found some thick boneless pork chops at the store. I wondered how I would cook them. I had shrimp and Andouille at home, so the...

Here is another great chicken dish from Galatoire’s. It is a simple dish to prepare with ingredients most kitchens have on hand. 2 large...

Today I received an email from the Ralph Brennan Restaurant Group. He stated that the restaurant at 417 Royal Street will reopen as ...

Crab Cakes have been on my mind lately. In October, I am heading to California to judge a crab cake cooking contest. I have been trying...

Cheesecakes are not just for dessert. Here is a savory cheesecake from Emeril that shows savory cheesecakes are just as tasty as sweet...

Henry C. Ramos invented the Ramos Gin Fizz in 1888 in New Orleans. This drink was so popular that Huey Long brought a bartender from the...

Sorry that the recipes have not been coming regularly. 2 reasons 1) I have been having problems with my website and 2) work has been...

Sorry I did not post a recipe Thursday. My blog was down. With my blog issues and being swamped at work, I think this recipe would hit...

Oranges are grown in Plaquemines Parish, which is south of New Orleans. While their crop would never rival Florida’s, they do grow a good...

I think the most popular dessert in New Orleans is Bread Pudding. I get asked to make it a couple times a year. Here is a recipe from...

With the heat bearing down during the summertime, here is a light dish that can be served as a salad. It is an easy and quick recipe. It...

It was announced that Drago’s is opening a restaurant in Jackson Mississippi. That puts them 3 hours closer for me to enjoy. This is a...

Here is a non-seafood twist on Étouffée. Former chef Gus Martin, of the Palace Cafe, prepared this dish for Jazz Fest in 1999. This...

Tomorrow is the Fourth of July. Most people will be eating food cooked on a grill. Here is a easy sauce that goes great with grilled m 1...

French Statesman Georges Clemenceau (1841-1929) is credited with bringing France from the brink of defeat to victory in World War One. In...