I checked my calendar today and it appears that every weekend in December is booked with parties, but that hasn’t deterred me from thinking about having a relatively small cocktail party. There is not..

We in Louisiana call them beignets, but they are more widely known as fritters. In New Orleans at the French Quarter coffee shops, they are much like a sweet doughnut and dusted with confectioners’ su..

Crawfish season is NOW and I’m ready for anything cooked with our Louisiana freshwater crustaceans. And in fact, something just caught my eye on this website – crawfish jelly! I’m ordering some pronto..

Everyone in south Louisiana is up in arms during this long Mardi Gras season. This winter’s cold weather blasts have sent our little delectable crawfish deep into the mud to keep warm. Plus it’s much ..

3/4 cup olive oil 1/2 cup red wine vinegar 3 tablespoons Creole mustard 2 tablespoons chopped chives or green onions 2 tablespoons chopped fresh parsley

1 (4/5-quart) bottle of bourbon or brandy 3 quarts half-and-half 4 tablespoons vanilla extract Simple syrup (recipe below) Grated nutmeg

Just about everyone I ran into the past few days is gathering the fixings for gumbo to enjoy on cold wet evenings during the holidays. Some families adhere to a tradition of having gumbo PLUS all the ..

1 pound frozen puff pastry (or large biscuits cut in half as a substitute) Flour for dusting 1 egg, lightly beaten 8 uncooked jumbo all-beef hot dogs, cut in half crosswise ¼ cup Dijon mustard

We're kind of famous in Louisiana for seafood, but nothing beats the taste of the fresh seafood that is prepared during the Lenten season. Dining out in a Louisiana seafood restaurant during Lent is s..

Soaking mixture: 1 quart buttermilk ¾ teaspoon cayenne ¾ teaspoon salt 1 teaspoon freshly ground black pepper