24 Carrots For Christmas

Sweet Heat Carrots

In my culinary treasure chest, carrots are as good as gold. Even better. Carrots are one of the simplest, yet most versatile vegetables of all. Raw, juiced, steamed, buttered, or broiled — carrots are cherished by cooks in the know. In a cake or just to bake, you can’t beat the flavor and texture of… 

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Pigs Ear Pastry

Les Oreilles De Cochon — Talk about good!

I love hometown cookbooks. You know the kind I’m talking about. Not the glossy, full color, celebrity chef-endorsed titles that scream from the shelf of the big box bookstores. No, these are the quiet, little regional books – usually comb-bound with no photographs -- tucked neatly in rows far … [Read More...]

Turnip Stew

Turnips – From Bitter To Better

In the autumn months, turnips turn up on Acadiana tables quite frequently. As a South Louisiana ingredient, it is quite popular and reflects the love affair that the entire American South has with this down home ingredient. I particularly like cooking with turnips and enjoy their strong taste that … [Read More...]

Tabasco Chocolate Brownies

The Dark Secret to the Ultimate Chocolate Brownie

Thanksgiving approaches and you're probably thinking about your menu or what you can bring to the dessert table if you are a gracious guest.  Pies of pumpkin and pecan are perfectly predictable.  But, if you want to add a slice of spice to the sweets then consider this sensory sensation -- Tabasco … [Read More...]

Stuffed Goo-Gootz

Stuffed Goo-Gootz

At the first hint of cool weather, cucuzza squash starts showing up at the farmer’s markets and produce stands around Acadiana. Some folks are unfamiliar with this elongated green squash variety, but those in the know look forward to it every autumn season. For most of us, cucuzza is pronounced … [Read More...]

Fried Frog Legs

Buttermilk Fried Frog Legs with Mustard Cream over Green Onion Corncakes

Bullfrogs are a down-home delicacy in South Louisiana much as they are in the finest French restaurants along the Champs-Elysées. The only difference is here in South Louisiana, our frogs are wild and our recipes even wilder. Now, you can have your Parisian rendition of ‘’Cuisses de Grenouille’’ … [Read More...]

Scuppernong-glazed Beef Ribs

Scuppernong Inspiration

I am a meticulous planner by nature as well as by profession.  That attention to detail has served me well these many years, but truth be told, I’ve grown tired of it.  It seems that as I’ve aged, I’ve let loose of the need to fastidiously program every waking minute of my life.  Empty day planners … [Read More...]