Here's Frank's take on Char-Grilled Oysters. 1 quart oysters, in liquor (36 oysters needed) 1 1/2 sticks butter, softened 2 cloves...

Oyster shells are impossible to find in Arkansas. Luckly, there are SOS oyster shells. These stainless steel, reuseable shells are...

Plaquemines Parish cirtus crops are sunshine on these winter days. What better way to celebrate these fruits than a couple of recipes....

If you're looking to cut down on red meat, here's a great Italian dish using crawfish. It's a good thing you can find crawfish tails...

Before the season ends, I thought I would share two more crawfish. This first one is great for a backyard cookout. 1 large red onion 1...

If you have a small kitchen, here are the essentials that chef's suggest you have. https://www.rent.com/blog/home-chef-essentials-the-exp...

The 2020 crawfish season has come and gone. If you have some leftover crawfish tails, you're a lucky person. You can, however, make some...

I have many of fond memories for Roast Beef PoBoys. They were served every Friday, except during lent, for lunch in high school. Served...

Here is a quick appetizer that uses three of my favorite ingredients, andouille, heavy cream and Creole mustard. And they are the only...

Chicken and sausage gumbo in known as Gumbo Ya Ya. This name was coined by the late chef Paul Prudhomme. He said that this gumbo is so...

This week, I want to share with you two soup recipes from my new cookbook Creole & Cajun Comfort Food. The introductions will be taken...

I have a recipe for Cajun Mac & Cheese in my new cookbook. It features andouille. Why not change that to crawfish, roll them into balls...

Spring is here which means it's crawfish season. This week, I want to share with you two crawfish appetizer dishes. They are great when...

I can't think of a drink that is so refreshing. A staple at the Kentucky Derby, this drink is a great way to celebrate spring. I hope you...

Spring is here. This week, I want to share two drink recipes from my first cookbook. Absinthe is illegal in the United States. It is made...

Emeril bought Delmonico's in 1998 from the former proprietors, Angie Brown and Rose Dietrich. This dessert is from the old menu. It is...

Time for a little sweetness. I am sharing two dessert recipes that can be found in the cookbook New Orleans Classic Desserts, Recipes...

I love to take traditional dishes and give them a Creole or Cajun spin. Here, chef Folse is taking liberties with the classic French dish...

As I type this, I am watching snow melt outside my house. This time has given me the opportunity to skim through my cookbook collection....

Mac & Cheese is starting to become like jambalaya, where you can add anything that you have on hand. Here is a recipe for all you cheese...