These days, families always seem to be on the run. Instead of grabbing something to eat out, this week I am featuring a couple of quick...

Here is a very different way to prepare soft-shell crabs. Most people will fry or sauté them. This recipe adds plenty of flavor to the...

Softshell crabs have started to hit the streets in New Orleans. This week, I will share with you different ways to prepare these...

In the 70’s, Ella Brennan asked the chef’s at Commanders Palace to create a dish like Trout Almandine but using Louisiana pecans. Since...

This week, I am featuring two fish recipes. With Louisiana’s abundance of water in the state, numerous species of fish are found in the...

Here is another recipe from the late Frank Davis. For over 30 years, Frank shared his love of cooking, fishing and hunting with the...

It’s hard to believe that this past weekend was the first time I boiled crawfish this year.  So with some leftover tails, here are a...

French toast is a great dish for brunch. This recipe will not have the burnt sugar traditionally found on a Brülée. It will, however,...

Spring is here (somebody tell Mother Nature). It’s a great time of year for brunch. This week, I am sharing with you two brunch dishes...

I have not found a protein that does not work in a jambalaya. Here is an example with crawfish. 1 medium Onion, chopped 1 medium Green...

Easter has just passed, which this year corresponds with my first crawfish boil of the year. So I thought why not add 2 more crawfish...

Here is a punch from the Woodlands Plantation in West Point a la Hatch, La. 1 part (2 ounces) Southern Comfort 2 parts ( 4 ounces)...

As the weather starts to warm up, many people will be entertaining. This week, I will share 2 beverages that are great for an afternoon...

Frank Brigtsen is a funny guy who gets serious when he is in the kitchen. It’s the smallest details that makes each of his dishes great....

If you have not eaten at Brigtsen’s, you don’t know what your are missing. It is a dining experience. Not only are you eating the food of...

Planning on having a Mardi Gras party. Here is a great side dish. It contains the traditional Mardi Gras colors: purple (actually the...

Here is a recipe from the great Leah Chase. It is a simple down home recipe that you can find in homes around New Orleans. 3 Pork Chops...

This week, I am in New Orleans. Last weekend was my St. Patricks Irish Channel march. Friday and Saturday, I will be with my brother’s...

On Saturday March 17, I will be marching in the Irish Channel in New Orleans. Hope to see you out there. Traditionally, boxty cakes are...

Matt Murphy was the chef of the now closed Irish House. With St. Patrick’s Day approaching, I thought it would be appropriate to share...