Mr B’s Bistro has always been my favorite special occassion restaurant. Mr B’s opened in 1979. That August, I ate at Mr B’s before my...

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...

This past weekend was the 42nd Ponchatoula Strawberry Festival. Ponchatoula, the Strawberry capital of the World, is a hour Northwest of...

This was the most popular appetizer at Christian’s. Chef Roland Huet left Galatoire’s to open the kitchen at Christian’s. At Galatoire’s,...

This is a great way to use crawfish tails. This is a special that you will find as a special on many brunch menus. I can’t wait for the...

Cornbread is a very popular dinner accompaniment here in Arkansas. But it is not that same sweet cornbread that you get from a Jiffy mix....

Here is a great dish for Brunch. It comes from New Orleans most famous chef, Emeril Lagasse. This is a play on Brennan’s Eggs Owen. 4...

Sunday is Easter. A great way to celebrate Easter is with a Leg of Lamb. This recipe is from my cookbook. Whenever I think of lamb, I...

I have just spend a week eating my way thru New Orleans.  One night my wife, mother-in-law and I ate at Cafe 615 Home of Da Wabbit. The...

Today is my last day of my vacation in New Orleans. I have spent 7 days eating as much food as I can. This recipe is a dish that you...

While this dish is neither Creole or Cajun, it is definately a New Orleans dish. This past Saturday, I marched in the Irish Channel St....

Catfish is very popular here in Arkansas. This dish from Cannon’s restaurant fits in well here. With crawfish tails available in most...

Two of my favorite ingredients are crawfish and tasso. So using crawfish left over from a boil, I put this dish together. Make sure to...

Chef John Folse is a leading authority on Cajun and Creole cuisine and culture. He has authored the following books, The evolution of...

It is still a little chilly here in Arkansas. That does not stop me from having a crawfish boil. So, I am always trying to come up with...

The first time I had crawfish boudin was at Perino’s Boiling Pot. Now whenever I am there, I have to get a link. I like this boudin...

My love for cooking goes back to when I was young. When I would sit down to each lunch at home, I would always read a cookbook. Of...

Here is another recipe from the 1996 Chef’s Charity for Children. Joe Cahn opened the New Orleans School of Cooking in 1980.  In 1996, he...

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...

Today is Valentine’s Day. When I think about dessert for a Valentine dinner, the first thing I think of is White Chocolate.  I have never...