Here is Kevin’s take on the classic Brunch dish. He uses a choice of beef or pork instead of the traditional veal. 8 (4 ounce) pieces of...

Since 1980, the New Orleans School of Cooking has been teaching locals and tourist the finer points of Creole cooking. Led by Kevin...

Here is a flavor of ice pop that I’ll bet you did not have growing up. 1/2 cup plus 2 tablespoons Sugar 4 cups sliced peeled ripe peaches...

To continue on last weeks theme, here are two hot weather recipes. Both of them are upgrades on a old time summer treat, Ice Pops. You...

Here is a great dish that can be served as an appetizer as well as a salad. 1/2 cup Cucumber, diced 1/2 cup Celery, diced 1/4 cup Onion,...

As the weather gets warmer, it gets hotter in the kitchen. This week, I will share with you two recipes that require no cooking. They...

Not often enough do I offer vegetarian recipes. Here is a great one for the grill. 3 small Zucchini, each about 6 inches long, cut...

Summer is almost here. Time to break out the grills. This week, two kabob recipes for your outdoor cooking and dining. 12-16 large Garlic...

This is a great addition to any meal. 1 tablespoon Canola Oil 1 small Onion, minced 1 clove Garlic, minced 4 ears corn, kernels cut off...

This week, I am switching my focus to vegetables. There is no meat of any kind in these recipes. The first one would feel at home in my...

Here is a take on the New England staple, Lobster Roll. Of course, crawfish are distant cousins of the lobster. The shrimp adds the...

This week, I am featuring two recipes that use wonderful Louisiana Shellfish. The first on is from The Court of Two Sisters restaurant in...

This is a great recipe for an outdoor party. It also makes a great picnic dish. 1 pound Crawfish tails, roughly chopped 1/2 teaspoon Salt...

Having a crawfish boil can sometimes lead to leftover crawfish tails. Since Easter is probably the most common day for people to have a...

I love the flavor of Amaretto. This mousse is full of its flavor. 1 cup Sugar 1/2 cup Butter 4 Eggs, separated 1/2 cup Half and Half 1/2...

Having spent the weekend of March 31-April 1 at Hogs for the Cause, I feel the need to post two dessert recipes. I’ll bet you thought It...

This dish was inspired by a fabulous meal at Chez Bruno, in Les Arcs, France. At this restaurant, they refer to this dish as ‘the French...

Since we are in the crawfish season, this week I will post two more crawfish recipes. 3 sticks (3/4 pound) Butter 3 cups Onions, chopped...

This creamy bowl of Louisiana goodness is great for dipping your toasted French Bread into. 2 cups Onions, chopped 2 cups Mushrooms,...

Crawfish Season is in full swing. This week I will feature 2 crawfish recipes from the late Frank Davis. 1 stick (8 tablespoons) Butter,...