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This delicious and fun dip is not only eye appealing, but also offers an abundance of flavor.
Although these pork patties are meant to be eaten as mini hors d’oeuvres, I love this patty on a slider bun as a quick “pick me up” sandwich!
These delicious, small-sized pizzas are perfect as a starter course or appetizer.
These tasty sandwiches are incredibly easy to make, and they’re an excellent choice for a fun party appetizer!
Though the crab claws in the following recipe are served chilled, I also like to prepare them warm.
If you are looking for a “cooked” fish tartare dish, this fresh and spicy dip will definitely do the trick!
Fried rice is a delicious accompaniment to any meal and a wonderful way to use leftover rice.
Talk about a quick, great dessert that can also be served in place of a heavy breakfast or lunch.
You talk about delicious! This recipe came about as a way of using up leftovers such as grits and country ham.
This dish is the perfect holiday breakfast made with simple pantry ingredients, and of course, eggnog!
Are you ready to get on the “healthy” wagon after the holidays? Well, this salad will be a huge hit for your family during the “rough times.”
With mixed fresh berries, accented by tart lemon and a hint of boozy limoncello, this tasty fruit salad will work as a refreshing light dessert as well as a side to any holiday gathering.
Creole tomatoes are the reddest, ripest and juiciest of the Louisiana varieties.
With salami, olives and cheese, this quick and easy pasta salad is packed with the flavors of the classic New Orleans sandwich.
This watermelon salad makes a light and refreshing accompaniment to any grilled meat or fish dish.
Are you ready to get on the “healthy” wagon after the holidays? Well, this salad will be a huge hit for your family during the “rough times.”
This recipe begins with canned great Northern beans, but the smoke of the grill and the sweet flavor of brown sugar and cane syrup will make the dish taste homemade.
Here, we tossed roasted sweet potatoes in a maple-orange-ginger vinaigrette, to create a healthy, easy and delicious salad!
Oyster dressing is a classic dish that is served on virtually every Thanksgiving table in Plaquemines Parish.
Although fritters can be made with everything from bread to meats and seafood, often, we forget to include vegetables and starch.
Cacciatore is a dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.
In days gone by, rather than cooking oyster soups with an oil-based brown roux, most Creole chefs made oyster soups with a milk-based white roux.
Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana.
It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup.
These delicious, small-sized pizzas are perfect as a starter course or appetizer.
Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana.
This recipe incorporates two of Bayou Country’s greatest dishes, Baked Chicken and Corn Maque Choux.
With so many hunters here in the Bayou State, there is no better dish than this one to clean the freezer of last year’s hunt right before the upcoming season.
In days gone by, rather than cooking oyster soups with an oil-based brown roux, most Creole chefs made oyster soups with a milk-based white roux.
Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana.
Pepper pot soup is legendary in the American Revolutionary War for saving the Continental Army from starvation during the bitter winter at Valley Forge in 1777–1778.
It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup.
This delicious soup can be served both hot or cold, so it’s perfect for any season.
The term bisque refers to a thick French cream soup made of puréed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice.
Cacciatore is a dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.
This blend of fresh vegetables and pasta is a great dish for any occasion, especially for the “health” enthusiasts!
Notice we are using prosciutto in this recipe. For those of you who are not familiar with this meat, it is simply Italian for ham.
If you’ve never paired fresh tomatoes with honey and vinegar, this sauce might seem a bit unusual at first, but it is actually quite delicious.
This pasta is perfect for a special occasion or an elegant meal at home.
Leeks and apples simmered in cider and bourbon add a touch of sweetness to this recipe, which is a nice contrast to the melted Cheddar.
Everyone should give this fantastic sandwich a try while celebrating Oktoberfest!
This recipe is courtesy of John T. Edge’s cookbook, Hamburgers & Fries: An American Story.
These tasty sandwiches are incredibly easy to make, and they’re an excellent choice for a fun party appetizer!
Although this recipe is for leftover brisket, feel free to use any variety of barbecue meats.
The variety of ingredients added to this classic are too numerous to mention. But none can be better than Louisiana crabmeat!
Spice up the holidays with this sweet and refreshing iced tea where the lightness of the tea was weaved into an interesting and floral tapestry against the robust soul of the bourbon.
This spiced wine is a holiday tradition from Germany still enjoyed by the descendants of German settlers who came to Louisiana in the 1700s.
Eggnog is found on many tables in Cajun Country during the Christmas season. Many believe that the “nog” in eggnog comes from the word “noggin,” a small wooden mug in which the drink was served.