Slow simmered and puréed into a smooth, bisque-like creaminess, my Summer Squash Soup explodes with the fresh flavors of the season. Spiced with a light hand, I love how the vegetables shine brightly with just a hint of mint and the gentle bite of sweet onion. While I confess to eating lighter in the heat…
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…
Pork Mignons with Pears
Medallions of pork brined in pear nectar and wrapped in smoky bacon are just the start of this showstopper of a dish. Sauce it with fresh red pears laced with a punch of sage, and you have a recipe to remember. You can find pork tenderloin in most supermarkets, and this convenient item is the…
Fillet of Flounder with Crabmeat Dressing
Layers of flavor elevate this dish! The punch of saffron and lemon in the smooth velouté sauce contrasts the sweet blue crab and fresh Gulf fish in this Fillet of Flounder with Crabmeat Dressing. This recipe is exceptional in every way. Of all the coastal Louisiana fish species, flounder is at the top of my…
Fettuccine with Softshell Crabs Amandine
Crispy softshell crabs crown buttery pasta infused with lemon, garlic, and toasty almonds for an unexpected taste explosion. The best of two culinary worlds collide in this delicious recipe. New Orleans is known for its Sicilian influence as immigrants settled the French Quarter, bringing with them a parcel of recipes such as the famous muffuletta…
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…
Chicken with 40 Cloves of Garlic
This Chicken with 40 Cloves of Garlic will forever redefine the complexity of flavor that comes from these pungent little pods that tingle, tantalize, and tangle the taste buds. As the chicken roasts and releases its inner juice into the pot, it combines with the sweet scent of garlic and wine kissed with the essence…
Creole Fried Shrimp and Smoked Gouda Grits
The taste explosion of these firecracker-hot Louisiana shrimp against the backdrop of cheesy stone-ground grits is a marriage of culinary cultures. Shrimp and grits are a Southern tradition that usually gets shortchanged in the competitive culinary landscape of Louisiana. While folks in the Carolinas love their grits, Cajun cooks are more rice-focused, and crawfish usually…
Cajun Meatballs and Peppers
I love this dish for the tantalizing flavors that surprise you at every bite. Dark, beefy gravy encases tender meatballs accented with the punch of sweet peppers in this delectable Cajun recipe. When sweet bell peppers begin flooding the market, I load up. Red, green, yellow, orange, I love how they paint my culinary world…
Pork Chops with Apple Onion Gravy
Pork and apples are a combination that I can’t resist. The sugary burst of juices from the fruit brings out the sweetness of the pork, and when rounded out with the bite of onions and a hit of tart mustard, this dish is a flavor explosion. An essential for this dish is to source thick,…
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