Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with my…
Griddled Eggplant with Meyer Lemon Parsley Vinaigrette
For all you vegetarians out there (yes, both of you), I have an easy recipe for griddled eggplant on today’s Acadiana Table that will rock your world. Now, for the rest of us this dish is just as good as a side accompaniment for a grilled pork chop or even a before dinner appetizer. It…
Potato Chip-Fried Shrimp Boat
As I travel the backroads of Louisiana, I sometimes wander outside my home territory of Acadiana and find a culinary treasure hidden “off the eatin’ path.” Such is the case with Morton’s Restaurant on the Northshore of Lake Pontchartrain. Between Hammond and Covington just off I-12 at the Madisonville exit is a seafood lover’s dream-come-true….
Asparagus Soup
The delicate flavor of asparagus makes a bold statement when cooked down into a soul-satisfying bowl of Asparagus Soup. It’s a fresh taste of spring in a bowl. Asparagus is a mainstay in my kitchen, and I use it in so many creative ways. Roasted, grilled, and steamed are obvious, but when we stumbled upon…
Blueberry Cream Pie
With words reminiscent of immortal Louisiana bluesman Fats Domino, I found my thrill on this hill of blueberries piled high on a mountain of cream. And one bite of this easy-to-assemble Blueberry Cream Pie will make you sing the blues, too. Who knew that a magnificent Blueberry Cream Pie recipe could be so easy? My…
Pulled Pork Tacos with Creole Crema
For Cinco de Mayo, South of the border meets South Louisiana in this Pulled Pork Tacos with Creole Crema–a taco taste sensation. I love how the citrus flavors of the orange-brined pork shoulder are elevated by the spike of jalapeños and Cajun seasoning that work so deliciously with farm-fresh vegetables. And the cool and creamy…
Crawfish Cannelloni
With a sauce of creamy béchamel spiked with Louisiana crawfish layered over stuffed pasta, my Crawfish Cannelloni is baked bubbly hot. And thanks to my sister, this is one of the classic dishes that helped propel my lifelong culinary journey. My sister Marie Graham Huguet introduced me to a perfect plate of Italian cannelloni some…
Shrimp and Artichoke Soup
One of the most popular Louisiana soups is shrimp and artichoke. You’ll see it on the menus of restaurants specializing in Cajun or Creole dishes, and it is just as popular in rural Acadiana lunchrooms as it is in citified New Orleans restaurants. I’ve even seen it featured on Italian menus. It is casual, yet…
Backbone Stew
Backbone Stew is more than a meal—it reflects the people who make it. It’s an intimate dish made for family gatherings and Sunday suppers, where the chatter around the table is as important as the food on it. It’s a dish for when things aren’t perfect, but you make do when you take the scraps…
Fried Whole Catfish
Fried crispy golden brown, the taste and texture of eating catfish close to the bone is a rare treat these days. But with this recipe, I’m out to bring back an almost forgotten dish. There was a time in my youth that dining out for dinner usually meant a road trip. Small-town life in the…
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