Pierre Maspero’s Oyster Po’Boy with Spinach and Artichoke
While all the food at Saturday’s lunch at IFBC NOLA looked amazing, the stand out for me was the decadent Oyster with Spinach and Artichoke Po’Boy from Pierre Maspero’s.
read moreMuriel’s Goat Cheese and Shrimp Crepes at IFBC NOLA
These scrumptious Goat Cheese and Shrimp Crepes, courtesy of Muriel’s in Jackson Square, were the hit of the Friday night reception at IFBC NOLA last August.
read moreCrepes- First in a Series-Mushroom Stuffed Crepes with Mexican Sabor
Crêpes feel like a special occasion dish, and these Mushroom Crepes with Mexican sabor are special indeed. And don’t feel intimidated-crepes are simple to make.
read moreGood Luck for the New Year Italian Style-Cotechino and Warm Lentil Salad
Lentils and Cotechino, a mouth-watering sausage, originating in the Modena region of Italy, and spiced with clove and garlic, is a New Year’s good luck tradition. I broke out a favorite recipe of mine, Lentil Salad, and warmed it up to serve with the Cotechino.
read moreCrabmeat Gratin-A New Orleans Classic with a Jarlsberg Twist
A recreation of a classic New Orleans dish, found in many venerable restaurants there, with nutty Jarlsberg.
read moreAppetizers to Pair with an Artisan American Whiskey and Pulled Pork on Sweet Potato Biscuits
A menu designed to complement a new American whiskey inspired these Sweet Potato Biscuits with Pulled Pork in Barbecue Sauce.
read moreDropping by Coop’s Place- and Catfish Meunière Recipe
After ordering Fish Meunière at Coop’s Place on my recent trip to New Orleans, I decide to try my hand at my own version upon returning home.
read moreBreak Out the Grill-Barbecue Chicken with All South Spice Rub
A great spice rub for chicken going on the grill this holiday weekend.
read moreImpressions on August 29th Six Years Later- and Quinoa Salad
Reflections and meeting with friends on the 6th anniversary of hurricane Katrina
read moreRosé Fest 2011-Part 4 Swiss Chard and Salumi Tart
I love tarts, and over the years, I have usually included a savory vegetable tart, as well as a dessert tart in my Rosé Fest menu. This Swiss Chard and Salumi Tart was this year’s hit.
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