While my mother-in-law was here for a two week visit, she asked if I would make her a Lemon Ice Box Pie. While it is not a pure New...

This appetizer was one of the popular appetizers at Cannon’s restaurant. They can be prepared in advance so that all you have to do is...

This sandwich is a unique New Orleans creation. The Central Grocery, in the French Quarter, is credited with its invention. Most of the...

This is to complete my post from Monday. This sauce is great with meats and fish. 2 tablespoons Dried Tarragon ¾ cup Red Wine Vinegar 2...

This is the ultimate French fry. There are a few stories as to how they were invented. A king who loved French fries had asked for his...

This is one of my wife’s favorite appetizers. With crabs being in season, this is a great way to use crabmeat. Most people like to use...

Crème Brulee is translated burnt cream. The burnt aspect is the sugar that is caramelized on the top of the custard. I always enjoy...

Here is another dish to take advantage of Crab Season. This dish is a delightful way to showcase lump crabmeat. It can be served as a...

The Cookbook is finished. It just needs a little polish. As I finished, I was wondering about dinner. What was I going to cook? Chicken...

Stuffed crabs have been pushed on to the endangered recipe list by crab cakes. I myself am as guilty as the rest. Stuffed crab was a...

Here is one for all the soft shell crab lovers out there. This dish was one of my favorites from my first place of employment, the now...

This wonderful dessert was created at Brennan’s, one of the many famous restaurants in the city. New Orleans was the major port for...

Before you know it, it will be crab season. As much as I like lump crabmeat, I think the best part of the crab is the claw. It has the...

While working on my cookbook, I was looking for a recipe to honor my father. Unfortunately, he passed away when I was 11. So I turned to...

In France and everywhere else, a praline is a generic term for any candy made with nuts. In New Orleans, a praline is a candy made with...

As crawfish season comes to an end, we had our last crawfish boil Saturday, it is time for one last crawfish recipe. This is a variation...

Looking back at my New Orleans posts, I thought I would post a couple of recipes of the items I ate. The first one in Beignets. For those...

Blue Crab season is right around the corner. So, I guess it is time to dust off my Crab recipes. Crabmeat au Gratin is a great way to eat...

I have been told that my father-in-law was a good cook. I keep hearing about him cooking Redfish Courtbouillon. No one knows what...

Boudin is a sausage made from pork rice dressing. Whoever thought to take little nuggets of Boudin and deep fry them was a genius. I...