Back from New Orleans after Hogs for the Cause. This week, two recipes featuring a snack not thought of as an ingredient, Cracklins....

One of the biggest culture shocks from moving to Arkansas was the realization that there was nowhere I could by pickled pork. This...

This week is Hogs for the Cause. I will again be traveling to New Orleans to assist Rugaroux Q at booth B23. Stop by and see us. This...

There are numerous Mexican restaurants where I live. Unfortunately, none of them have crawfish on their menus. The traditional Mexican...

It’s that time of the year. While crawfish are available frozen year-round, there is nothing like a dish made with just boiled crawfish...

Here is my 800th posted recipe. I am using a recipe from the 20th Anniversary cookbook that features two ingredients that Chef Warren was...

On Thursday this week, I will post my 800th recipe. Trying to think of recipes to showcase the week, I turned to my first place of...

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree. 2 pounds Louisiana Shrimp (21-25 count)...

With Tuesday being Mardi Gras, I thought I would share a couple of dishes that are meatless in preparation for Lent. The first is a bread...

Here is another classic dish from The Godfather of Fried Chicken, Austin Leslie. 1/4 cup Bacon Drippings or Oil 1/4 cup All-Purpose Flour...

Since February is Black History month, I thought I would feature two recipes from one of the most well known creator of “Creole Soul”...

Here is the recipe for an iconic southern dish with a Louisiana twist, Chicken and Dumplings. See my previous post for the Dumpling...

This week, I am sharing with you a Louisiana version of the southern classic, Chicken and Dumplings. These recipes are based on chef Paul...

Most Primavera’s you find these days are served over pasta. Of course, Frank often bucked conventionalism. This dish is served over rice....

Last week, I featured Marcelle Bienvenu. The week, I am featuring 2 shrimp dishes from Frank Davis. The Sauce 1 cup plain low fat Yogurt...

Here is an excellent bread to serve with any meal. Don’t confuse it with Garlic Bread. There are more flavors here than just a hint of...

This week, I am sharing 2 recipes for the queen of Cajun cooking, Marcelle Bienvenu. Both of these side dishes are great accompaniments...

I find that using potato flakes to coat the oysters adds another layer of texture and flavor to regular fried oysters. You can use...

We are right in the middle of oyster season. I can never get enough of them and am always looking for new ways to cook them. This week, I...

Here is a meatless pasta salad that goes great with anything. It is a great accompaniment to a PoBoy sandwich. 1 pounds Fusilli Pasta 1/2...