Chef Gunter Preuss was one of the original chef’s at the First Chef’s Charity for Children. He has appeared every year until this year,...

I had a great time boiling crawfish with our friends J and Caro Ferguson. Friday night, I will be cooking most of the remaining tails for...

Sunday will be my first crawfish boil of the season. I am already thinking of ways to use the leftover tails, if there are any. Here is...

Last week, I saw an article on Facebook saying that Ralph Brennan will be opening his new restaurant, where Brennan’s was, around Labor...

Willie Coln was another chef featured the the series The Great Chefs of New Orleans. He was the executive chef of the Royal Sonesta...

We just had the carpet in my office changed. It gave me the opportunity to look over my cookbooks. I stumbled over the Great Chefs series...

As the oyster season winds to an end, here is one more recipe. This dish is one of the popular appetizers at the Red Fish Grill. The...

Today is the start of Baseball season. I always start the season hoping for the Cincinnati Reds to win the World Series. Traditionally,...

A few days ago, it was National Losbter Newberg day. The dish was invented by Ben Wenberg, a sea captain in the fruit trade. He...

I just finished a vacation. One of the best dinners I ate was at Jake’s Restaurant on the West Bank. I had the stuffed catfish. Here is a...

Yesterday was St. Joseph’s Day. This day in New Orleans, large altars are set up to commemorate the saint and the relief St. Joseph...

Happy St. Patrick’s Day! Now I know that Irish Beef Stew is not a Creole or Cajun dish, but the Irish community are well represented in...

The Ponchatoula Strawberry Festival is a month away, April 11-13. Now entering their 43rd year, the Strawberry Festival is not to be...

Bread Pudding is one of my favorite desserts. No 2 versions are alike. Here is the recipe for Galatoire’s Bread Pudding. It is topped...

Here is Mosca’s version of BBQ Shrimp. The best way to enjoy Mosca’s is to go with a group of 4. Order the Oysters Mosca, Shrimp Mosca...

Chef Paul Blange at Brennan’s restaurant created this dish in the early 1950’s. It is named for the Baroness Pontalba, who had built the...

This dish is quick and simple, yet the light, fresh flavor is elegant enough for even the most discerning guest. Once you have the...

This past weekend started the 13 consective days of Carnival parades in New Orleans. On the dining scene, one of the most sought after...

This dish was an attempt to recreate the Spanish dish paella, while New Orleans was under Spanish rule. Jambalaya, as well as Gumbo, was...

For Valentine’s Day, I cooked Crabmeat St. Francis for an appetizer. I wondered how it would taste if it were made with crawfish. Last...