Writing about Galatoire’s has me thinking about the last restaurant I worked in, Cannon’s. Now closed, Cannon’s was an American style...

This is the remoulade sauce that was used at Cannon's Uptown. It was used as a salad dressing and dipping sauce. It's a delicious...

I was cleaning out my office the other day and ran across two remoulade sauce recipes from Stephen & Martin's. One is a white version of...

Here are two recipes in one. The fried bow tie pasta makes a great alternative to chips with any dip. Try them next time you make a dip....

This week, I want to share with you two seafood appetizers. Today's contains crabmeat and Thursday's will be crawfish. They are both...

Pasta is a popular way to use leftover crawfish tails. You can always use frozen tails in your recipes. Just make sure they are Louisiana...

The end of crawfish season is upon us. Time for 2 recipes using crawfish tails. 3 cups uncooked Rice 1/4 cup Butter 1/4 cup Olive Oil 1...

These rolls are great as a roll for dinner. They also work well for making mini muffulettas. 2 tablespoons Sugar 1 tablespoon Instant Dry...

With restaurants starting to open in Louisiana and Arkansas, I thought I would share a couple of recipes from one of my favorite New...

Blackening seasoning is often found on fish. However, it also is a great seasoning for beef steaks. I use this seasoning to bronze fish...

A subscriber to my website, Frank Speyerer, shared with me a couple eo this family recipes. One on them was a spice blend that is close...

Thomas Kinkade had a contest to include three recipes from collectors in the cookbook. I was told that originally two of my recipes we...

I have been working hard on photos for the upcoming cookbook. This week, I am featuring 2 beef recipes from the first cookbook I have a...

Here is a basic broiled chicken. It is a simple dish that is unusually seasoned. Be sure to save the pan drippings to serve over each...

This week, I am reaching into the New Orleans Cookbook, written by Richard and Rima Collin. Richard was the original New Orleans...

This next recipes a take on codfish balls. Ms. Gail Uglesich did not like the smell of codfish. She substituted crabmeat and this dish...

Trying to keep myself busy in these times of social distancing, I turn my attention to my cookbook collection. This week, I am sharing...

This recipe is courtesy of Louisiana's United Houma Nation.This is a state recognized tribe of approximately 17,000 in southeastern...

I hope everyone had a Happy Easter. This week, I am sharing two recipes from the Jazz Fest Article of Louisiana Cookin Magazine April...

Everyone is spending more family time these days. This makes me think about some comfort food dishes from my childhood. Casseroles were...