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...

Right now, Shrimp season is in full swing. To me, this means taking a ride to the Westwego Seafood market and buying shrimp fresh off a...

Here is a dish that would be considered comfort food in New Orleans. This is a lightened up version using no cream. This is Creole...

Carbonara is a dish that I have always wanted to make. A true Carbonara is made with no cream. The sauce is made by the egg yolks and...

This is not your typical ravioli dish. It is not stuffed and sealed. This dish is more like a regular pasta dish, just the pasta is...

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...

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...

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

I know that this is not a Creole or Cajun dish, but there has been a large Italian presence in New Orleans dating back to the 1880’s....

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

One more recipe from the late Frank Davis. His recipe collection has been donated to the Southern Food and Beverage Museum. The world...

Felix’s is located across the street from Acme Oyster House in the French Quarter. While Amce is more popular, I find that the quality of...

My wife has been in New Orleans while her mother is in the hospital. The only good thing about this is I get to play in the kitchen....

A French Bordelaise sauce is a rich mixture of red wine and beef stock. A Creole Bordelaise is made with olive oil, butter and garlic. My...

On Feb 20, the 36th annual Chefs’ Charity for Children will be held at the Hilton Hotel in New Orleans. It was originally conceived by...

Gary Darling, Hans Limburg and Greg Reggio are know as the Taste Buds. Together they have developed Semolina’s restaurant as well as Zea’...

This dish was the signature dish of the closed La Riveria restaurant. Chef Goffredo Fraccaro created this dish. In 1980, Chef Fraccaro...

With crawfish season coming to an end, having the last boil of the season for Mother’s Day, here is one more crawfish recipe. This is a...

Tomorrow, in New Orleans, begins the 2 weekend experience known as The New Orleans Jazz and Heritage Festival or Jazz Fest. While music...

This is my version of the Shrimp and Tasso Pasta that is served at Copeland’s of New Orleans. The gentleman who developed Popeye’s Fried...