Author: Cynthia LeJeune Nobles
This signature dessert from New Orleans is a classic Creole dish.
Author: Greg Sonnier
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
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: Ti Martin
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: David Guas
Author: Anna Beth
Author: Patrice Keller Kononchek
Author: Leah Chase
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: Tom Fitzmorris
Author: Paul Prudhomme
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: Donald Link
Author: Eula Mae Doré
Author: Bruce Mattel
Southern cornmeal crusted deep-fried shrimp.
Author: Marcelle Bienvenu
Author: Galit Stevens
Author: Donald Link
Author: John Besh
Author: Leon E. Soniat Jr.
Author: Kay Chun
Author: David Guas
Author: Leah Chase
Author: Susan Spicer
Author: Andrew Jaeger
Author: Damon Lee Fowler