It’s June and time to dine on the water, and it doesn’t get any fresher than this: Gulf shrimp and lump crabmeat combine with a zesty Creole dressing in this light Louisiana Seafood Salad with fresh coastal flavors. And it’s easy with this simple recipe. With the summer vacation season here, most of Acadiana has…
Chicken-Stuffed Bell Peppers with Maque Choux Sauce
When I saw the bin of ripe green bell peppers at my local farmer’s market, I immediately thought of stuffing them. In Cajun country, stuffing sweet peppers with ground anything is a basic Cajun recipe that every home cook knows by heart. Usually it’s a mixture of beef and pork sausage with just the right…
Apple Gateau with Calvados Crème Sauce
My Apple Gateau with Calvados Crème Sauce balances tart fruit with sweet creaminess against the delicate crumb of a perfectly baked cake. The French liqueur adds elegance that makes this a special occasion for any dinner. Plus, it’s simple to make. If you were to ask me why I love this Apple Gateau with Calvados…
Heirloom Tomato Soup
You say tomato, I say soup. It goes without saying that a steaming hot bowl of tomato soup is the ultimate comfort food. You know exactly what I mean–it feels warm and cozy just like that old pair of fur-lined slippers you refuse to throw out (c’mon, admit it). Tomato soup is quite good right…
Creole Snapper En Papillote
What is it about cooking en papillote (in a paper bag) that seems so civilized and celebratory? Cooking food in parchment paper wrapped tightly to hold in the steam and juices is a mainstream technique that is embraced by many culinary cultures. The Italians have their al cartoccio, but the French seem to seal the…
Crawfish Étouffée
Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It’s that time of year, and in case you missed it, here is my recipe. But…
Ponce Upon A Time: Sweet Potato-Stuffed Smoked Ponce
Long ago the French came to the bayous of Louisiana and brought with them a vast wealth of recipes. Over generations of influence, the tastes and flavors of most of those Cajun recipes have evolved. These classic Cajun recipes and the artisan skills that go into Louisiana’s culinary cultural uniqueness are fascinating to me. The…
The Long, Hot Simmer: Soulful Chicken Soup
Most every food culture takes pride in their version of chicken soup. It is as basic and fundamental a recipe as cooking gets. But, most folks haven’t a clue to how exceptionally delicious–no, heavenly–this dish can be. To learn the skill of making a rich, sublime soup of nothing more than chicken, vegetables, and water…
Cajun Boudin
It’s time to start off the new year with tasty adventure and if you are fortunate enough to live in Louisiana or are planning a trip here, the bayou backroads are a source of delicious discovery. The food culture abounds along these rural highways and byways that offer up a treasure trove of good eating. …
Tomahawk Ribeye
Now and then, I must seek out the thickest cut of beef I can find for a manly meal. It is a primal urge. Cooking steaks portioned in gargantuan slabs are not really about the quantity of the meat, but rather it is all about the quality of the outcome. Let me explain. Over the…
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