Author: Cynthia LeJeune Nobles
This signature dessert from New Orleans is a classic Creole dish.
Author: Greg Sonnier
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...
Author: Leah Chase
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...
Author: Edna Lewis
Author: Anna Beth
Author: Patrice Keller Kononchek
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....
Author: Marcelle Bienvenu
Author: Ti Martin
Author: Marcelle Bienvenu
Author: David Guas
Author: Donald Link
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: Donald Link
Author: Bruce Mattel
Author: Tom Fitzmorris
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...
Author: Leah Chase
Southern cornmeal crusted deep-fried shrimp.
Author: Paul Prudhomme
Author: Leon E. Soniat Jr.
Author: David Guas
Author: Damon Lee Fowler
Author: Leah Chase
Author: Galit Stevens
Author: Eula Mae Doré
Author: Susan Spicer
Author: John Besh
Author: John Besh
Author: Kay Chun
Like they make at Café de Monde in New Orleans. These crispy-fried beignets are dusted with snowy confectioners' sugar.
Author: David Guas