If you have a dish on a restaurant menu that accounts for 10% of the entree sales, it's a hit. 15 % makes it a star. At Cannon's, the...

Summer is here. Usually our food desires turn to lighter things. This week, I want to share with you two salad recipes from Cannon's...

This is a great addition to a pasta salad. 1/4 cup Champagne vinegar 1/4 cup fresh lemon juice 1 shallot, minced 1 tablespoon...

With the summer heat coming, how about a couple of salad dressings this week? Homemade is so much better than store bought. 1/2 cup...

I'm surprised that I haven't shared this recipe before. It's from my first cookbook, You Can't Keep New Orleans Out Of The Cook, which is...

This week, let's talk about crabmeat. I will feature a crabmeat recipe from each of my cookbooks. To start today, here's one from my...

It's time to break out the grill. Here's a light appetizer/entree that's sure to please you guest. 1 pound large fresh shrimp, peeled and...

Let's play with the most popular seafood shrimp. This week, a couple of different uses of the crustacean. 4 poblano peppers, halved...

Here's a twist on Boudin balls. You can use whatever you favorite jambalaya is. I used my traditional sausage jambalaya with cooked...

Often when invited to a family get together, I am asked to bring an appetizer or two. You can see where I'm going. Yes, this week, here...

This is one of my wife's favorite desserts. It's so refreshing after any meal, especially in the summertime. 1/4 cup plus 2 tablespoons...

With summer around the corner, I thought a couple of citrus desserts would hit the spot. 2 cups sugar, divided 1/4 cups cornstarch 2...

Here's a variation of crawfish bread that includes shrimp. It's a different take from recipes I have shared in the past. Pay attention...

Crawfish season is probably my favorite food season. There is so much you can do with this crustacean. This week, I am paring them with...

A great way to add flavor to breaded foods is to use crushed potato chips. It not only adds flavor but texture as well. Here's a take on...

As you may have noticed, I like seafood. I find myself purposely looking for non-seafood dishes to post. But I always return to the...

Here is a great way to prepare eggs for a crowd. It is also an easy cleanup in the kitchen. 16 large eggs 8 large egg whites 1 1/2...

Before our St. Patrick's parade, we always get together at someone's house for breakfast. Often casseroles are made to feel the group. O...

Most people have hurt of Italian Wedding Soup. Here's a Cajun twist on that classic. 8 ounces andouille sausage 1 cup diced yellow onion...

I'm the type of person who eats soup year-round. This week, I want to share a couple of soups that are great for springtime. 3/4 cup...