You don’t have to start from scratch to come up with a masterpiece in the kitchen. In fact, there’s a way to incorporate boxed cake mix into a delicious and decadent dessert.
Many of us are looking forward to some of our favorite Thanksgiving dishes but some aren’t the healthiest choices. Jennifer Smiley shares her clean version of spinach and artichoke dip.
Chef John Folse remembers Nancy Parker by joining Morning Edition to create two of her favorite dishes. Here are his recipes and directions for recreating the meals in your own kitchen
Bacchanal is nestled deep in the Bywater on Poland and Chartres in an assuming building, but once you step inside, you’ll find a local gem that’s quickly establishing itself as one of the city’s favorite hotspots while turning the wine game on its head.
James Beard Award winning Chef Frank Brigtsen has created a dining experience so synonymous with New Orleans cuisine, the restaurant has become a staple for special occasions.
Lee, who is from North Carolina, began his career in the Coast Guard in Panama City, Florida. After serving in the Coast Guard, Lee entered the culinary industry and later served as an executive steward in the U.S. Merchant Marines.
Gazpacho originated in the Andalusia region of southern Spain. This refreshingly chilled soup is the perfect treat during the hot summer months on the bayou.
In the summer months, figs are plentiful in South Louisiana. Many households gather and preserve this fruit for later use. Fig preserves are used as a breakfast topping or even as an ingredient in desserts such as this cake.
The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as "muffs." Over this mixture, they layered slices of meat and cheese. These traditional sandwich ingredients are also delicious when transformed into a baked pasta dish.
Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on. Chef Victor Hertzler served Crab Louis at the St. Francis Hotel in San Francisco in 1910, so he might have first created the dish. Of course, the dish could have originated at Solari's in San Francisco because Crab Louis was on their menu by 1914. No matter the originator, the dish is delicious.
The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus cider could be produced for this dish.
Pot pies are great to serve at the fishing camp, although this recipe is elegant enough for a Sunday dinner table. Try using any fish, but a mild, white-fleshed fish works best! I have also added shrimp, crab and lobster with great success.
Several years ago, Caroline Fowler from Roswell, Georgia, submitted this recipe for the inaugural Stirrin It Up: Kids Edition. The true secret to this recipe is the marinade. There is no doubt it's worth every bit of time for the finished dish.
Those who saw the movie Fried Green Tomatoes have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.
What screams summertime more than ice cream? This is the perfect complement to those warm summer days. For this recipe, dried lavender or lavender extract is used to give the ice cream a light, lemony flavor. This herb is a delightful accompaniment to Creole cream cheese, a farmer-style, acid-set cheese. NOTE: You may find Creole cream cheese in specialty grocery stores.
Heirloom tomatoes are typically sweeter than other tomato cultivars. These varieties have been popular since the 1940s. This recipe combines tomatoes, honey-whipped goat cheese and balsamic vinegar for a light and interesting salad course.
When stuffing soft-shell crabs, I always look for the females of the species first. They not only have that wonderful flavor, but they are usually full of the rich roe that was made famous in she-crab soup. You can always tell the females prior to cooking. They're the ones with their fingernails painted red. If you don't believe me, look for yourself next time.
This wonderful sandwich can be made from any type of oven-roasted or store-bought chicken. This method can also make a great after-holiday turkey sandwich. Substitute leftover turkey meat (both dark and white) in the place of chicken.
Watermelon, a gift from Africa, is a great summer joy in the South. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat during the hot summer months. This one can be served hot or cold.
I am crazy about lasagna and always looking for ways to enhance the dish and surprise my dinner guests with unlikely ingredients. I thought an array of grilled vegetables would be a great accompaniment to the dish.
Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich. Using whole wheat buns or tortilla wraps makes this dish a lighter and healthier sandwich option. Prep Time: 45 Minutes Yields: 6 Servings Ingredients: 4 cups pulled br...
Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America's premier dessert. After all, nothing is more American than apple pie.
Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.
The Bloody Mary was created in Paris by Pete Petiot at Harry's New York Bar in 1921. It was originally called the "Bucket of Blood" or the "Red Snapper." Petiot brought his version to the U.S. in 1933 when he started working at the St. Regis Hotel in NYC. Here is my version which includes two boiled shrimp and Louisiana Creole tomatoes! Prep Time: 10 Minutes Yields: 1 Drink Ingredients: 2 whole Creole tomatoes, cored and seeded 1½ ounces vodka...
The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish. Although this calls for crab and shrimp, you could also use crawfish or oysters. When preparing, try using local vegetables to really enhance this dish. It can be used as either a side or an entrée.
It's almost summertime and outdoor cookouts are all abound! This relish can be used as an appetizer with chips or crackers. It is also the perfect accompaniment for anything from the barbecue pit such as burgers, chicken, or beef.
Although summer is considered the perfect season for barbecue grilling and smoking, often our summer sun is just too much for a commitment to man the pit! Well, fear not! You can still enjoy that great smoke and pit flavor indoors by using this oven recipe. In addition, this interesting barbecue sauce is a natural accompaniment to ribs, pork tenderloins or chops. The apple preserve and cider are great additions to the slightly sweet flavor of this oven-barbecued dish.
This recipe gives you the best of both worlds: crispy-fried catfish fillets and spicy Shrimp Creole. Normally, Shrimp Creole is served as an entrée over rice, but in this case it has become the sauce for the catfish fillets. Feel free to serve the dish over rice or pasta.
Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite common. Tarte à la Bouie is one of the oldest desserts from this area.
