This signature dessert from New Orleans is a classic Creole dish.
Author: Cynthia LeJeune Nobles
Southern Fried Chicken - The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras. Chase also shared some helpful tips exclusively...
Author: Leah Chase
Author: Marcelle Bienvenu
Author: Bruce Mattel
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...
Author: Edna Lewis
Author: Donald Link
Author: Greg Sonnier
Author: Donald Link
Author: Anna Beth
Author: Patrice Keller Kononchek
Author: Paul Prudhomme
Southern cornmeal crusted deep-fried shrimp.
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Author: David Guas
Bananas Foster, a favorite New Orleans dessert, was created by the Brennan family in the 1950s when they opened Brennan's restaurant in the French Quarter. It was named for a regular customer, Dick Foster....
Author: Marcelle Bienvenu
Author: Leon E. Soniat Jr.
Author: Tom Fitzmorris
Author: Damon Lee Fowler
Author: Susan Spicer
Author: David Guas
Author: Marcelle Bienvenu
Author: Galit Stevens
Author: David Guas
Author: Leah Chase
Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns...
Author: Leah Chase
Author: Ti Martin
Author: Michelle McRaney
Author: John Besh
Author: Kay Chun