Prep Time: 3 Hours Yields: 12 Servings Comment: A bean stew is an excellent source of protein. Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover redMore >>
Prep Time: 3 Hours Yields: 12 Servings Comment: A bean stew is an excellent source of protein. Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover redMore >>
Prep Time: 4 Hours Yields: 6 Servings Comment: I first discovered this recipe in Celebration: The Book of Jewish Festivals sent to me by my good friend Malcolm Taub of New York. Malcolm thought I shouldMore >>
I first discovered this recipe in Celebration: The Book of Jewish Festivals.More >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: Nothing denotes healthy eating and great flavor more than a wonderful chicken soup. There are even books written on the simple subject! To give extra flavorMore >>
Prep Time: 1½ Hours Yields: 6 Servings Comment: Nothing denotes healthy eating and great flavor more than a wonderful chicken soup. There are even books written on the simple subject! To give extra flavorMore >>
Prep Time: 2½ Hours Yields: 6–8 Servings Comment: In early 1923, rumor states that Senator Knute Nelson of Minnesota suggested that bean soup should be featured in the Senate dining room each day. TheMore >>
Prep Time: 2½ Hours Yields: 6–8 Servings Comment: In early 1923, rumor states that Senator Knute Nelson of Minnesota suggested that bean soup should be featured in the Senate dining room each day. TheMore >>
Prep Time: 2 Hours Yields: 6 Servings Comment: Gazpacho originated in the Andalusia region of southern Spain. This refreshingly chilled soup is the perfect treat during the hot summers on the bayou. Ingredients: 1More >>
Prep Time: 2 Hours Yields: 6 Servings Comment: Gazpacho originated in the Andalusia region of southern Spain. This refreshingly chilled soup is the perfect treat during the hot summers on the bayou. Ingredients: 1More >>
Prep Time: 7½ Hours Yields: 4¬–6 Servings Comment: Literally, there are wars fought, garden wars that is, over the best tomato varieties. In Louisiana, the decision was made years ago: there's nothingMore >>
Prep Time: 7½ Hours Yields: 4¬–6 Servings Comment: Literally, there are wars fought, garden wars that is, over the best tomato varieties. In Louisiana, the decision was made years ago: there's nothingMore >>
Prep Time: 45 Minutes Yields: 6–8 Servings Comment: Hot garlic soup is a tradition not only in Spain, but also in Italy and southern France. This simple soup is always made with eggs to add protein toMore >>
Prep Time: 1½ Hours Yields: 8 Servings Comment: You don't have to sacrifice flavor when eating healthy; just remember to eat in moderation. There are many ingredient substitutions that will allow you toMore >>
Prep Time: 1½ Hours Yields: 10 Servings Comment: Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There is muchMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: Most early oyster recipes in New Orleans, including stewed oysters, deviled oysters and oyster patties, called for cream thickened with flour rather thanMore >>
Prep Time: 1 Hour Yields: 8–10 Servings Comment: Japanese chefs know a simple truth about cooking: if food looks good, it will certainly taste good. This basic principle is proven in the phenomenal visualMore >>
Prep Time: 3 Hours Yields: 6–8 Servings Comment: Winter squash, such as butternut, Hubbard and the golden and green acorn squash, are wonderful in everything from risotto to cream soups. When roasted,More >>
Prep Time: 1½ Hours Yields: 6–8 Servings Comment: In early Cajun cooking it was common to see stew-type chicken dishes further flavored with sausage and garden vegetables. One great example is chickenMore >>
Prep Time: 1 Hour Yields: 12 Servings Comment: This gumbo was created for Craig Claiborne of The New York Times. When he asked me to come to his home on Long Island to create a special dinner depictingMore >>
Prep Time: 1 Hour Yields: 4 Servings Comment: Every Thursday in the month of July, Chef John Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Alexis Mumphrey of Denham SpringsMore >>
Prep Time: 2 Hours Yields: 6 Servings Comment: Crawfish bisque is a tradition in Louisiana. This dish is often made toward the end of crawfish season in May or June. Usually, an immense pot of bisque isMore >>
Prep Time: 2 HoursYields: 8 Servings Comment: The term bisque refers to a thick French cream soup made of pureed fish, shellfish, poultry, meat or vegetables and traditionally thickened with rice. ThereMore >>
Prep Time: 1 HourYields: 4 Servings Comment: In addition to being a great coating, masa doubles as a wonderful thickening and flavoring agent. In this recipe, masa and whole hominy are used to createMore >>
Prep Time: 1 HourYields: 6–8 Servings Comment: There are two things that I really love about this dish. First, when mixing fresh corn with cream corn in a soup such as this, it seems like you're eatingMore >>
Prep Time: 2 HoursYields: 6 Servings Comment: Goulash is a Hungarian word meaning "herdsman" and refers to the simple stew-like dish cooked by the men watching over their herds in the country side. ThisMore >>
Prep Time: 1 HourYields: 12 Servings Comment: Although most Louisianan's are quite familiar with celery as part of the trinity in our cooking, very few of us use celery root, or celeriac as it's knownMore >>
Prep Time: 1 HourYields: 6–8 Servings Comment: Sister Fatima was reared in Zimbabwe prior to coming to America. Peanuts were a major ingredient in her dishes back home. Although found in America andMore >>
Prep Time: 3 HoursYields: 12 Servings Comment: Vegetables were always canned or jarred during the spring and summer months to ensure a good supply over the winter. Often, when the weather started toMore >>
Prep Time: 1 HourYields: 6 Servings Comment: This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major partMore >>
Prep Time: 2 HoursYields: 8–10 Servings Comment: Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years. People of all walks of life and in every area, from the bayousMore >>
Prep Time: 1 HourYields: 6 Servings Comment:This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods were a major partMore >>
Prep Time: 1 HourYields: 10–12 Servings Comment: This gumbo is the perfect solution to get all those important New Year's Day ingredients such as black-eyed peas and cabbage to the dinner table withoutMore >>
Prep Time: 1 and 1/2 HoursYields: 12 Servings Comment: Janie Luster of the Houma nation is not only a great historian helping to preserve her culture, but also she, like her parents before, is a greatMore >>
Prep Time: 1 HourYields: 6–8 Servings Comment: If you are looking for a great soup to serve over the holidays, this is perfect for you. Smoked applewood bacon gives this dish a really nice textureMore >>
Prep Time: 2 HoursYields: 10 Servings Comment:When considering the perfect dish to feed a crowd, whether the gathering is for a holiday, family barbecue or tailgating, chili is always a great option.More >>
Prep Time: 30 MinutesYields: 4–6 ServingsComment:In the month of July, every Thursday Chef John Folse and Paul Gates will be "Stirrin' It Up" with kids from all around the Baton Rouge area. Michael PradosMore >>
Prep Time: 1 Hour Yields: 8 Servings Comment: Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable flavored with freshwater shrimp from the MississippiMore >>
Prep Time: 1 and 1/2 Hours Yields: 6–8 Servings Comment: Perfect for a cool St. Patrick's Day celebration, traditional Irish stew recipes are usually made with lamb. Lamb stew meat works great here,More >>
Prep Time: 2 HoursYields: 8 ServingsComment:Caldo, possibly a derivative of the word cauldron, means both broth and warm or hot. The Spanish from the Canary Islands brought this famous vegetable and meatMore >>
Prep Time: 1 and 1/2 HoursYields: 6 Servings Comment:This classic soup was traditionally a hangover remedy sold in all-night cafes in Paris. It was thought that the rich beef broth flavored with sauteedMore >>
Prep Time: 1 Hour Yields: 6–8 Servings Comment: In 2010, the Saints were destined for the Super bowl. Prior to the NFC Championship in the dome on Sunday January 24th, a contest was held amongst ourMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: This recipe is typical of the country French techniques recreated in early New Orleans. In this dish, Burgundy wine is used for both flavoring and tenderizingMore >>
Prep Time: 1 and 1/2 Hours Yields: 6 Servings Comment: Mirlitons, commonly called chayote squash, are useful because they pick up the flavor of other ingredients in a dish. In this soup, the mirlitonsMore >>
Prep Time: 1 Hour Yields: 6-8 Servings Comment: There's nothing better than a warm, hearty bowl of beefy vegetable soup on a cold January day. But the difference is this soup is a guilt-free, low-fatMore >>
Prep Time: 1 Hour Yields: 12 Servings Comment: It is such a great concept to create a soup from the premier oyster dish of New Orleans! This soup has become famous at Lafitte's Landing Restaurant and isMore >>
Prep Time: 1 1/2 Hours Yields: 8 Servings Comment: No bones about it, this chili is frighteningly delicious. Feed it to the little ghosts and goblins before they head out to trick-or-treat. Ingredients:More >>
Prep Time: 1 Hour Yields: 12 Servings Comment: Once the air begins to chill in the early fall here in Louisiana, our thoughts turn to soups and gumbos. Around Thanksgiving, festive and colorful rootMore >>
Prep Time: 1 Hour
Yields: 12 Servings
Comment:
Janie Luster of the Houma nation is not only a great historian helping to preserve her culture, but also she, like her parents before, is a great cook.More >>
Prep Time: 2 and 1/2 Hours
Yields: 8-10 Servings
Comment:
Zeke Babin of St. Amant introduced me to this unique version of fish courtbouillon. Like all good recipes, it was passed on to him by a friend,More >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
I heard that this recipe was made popular at the old Trawl Door Restaurant in the town of Oriental, North Carolina. But the fact is that there are manyMore >>
Prep Time: 30 Minutes
Yields: 4 Servings
Comment:
As common as red beans and rice, potato stew became a pleasant substitution on that Monday wash day in Louisiana. Both dishes could be cooked in theMore >>
Prep Time: 2 Hours
Yields: 6 Servings
Comment:
This recipe is typical of the country French techniques recreated in early New Orleans. Here, Burgundy wine is used for both flavoring and tenderizingMore >>
Prep Time: 1 and 1/2 Hours
Yields: 6 Servings
Comment:
This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls. It is obvious from this recipe that elegant foods wereMore >>
Prep Time: 1 and 1/2 Hours
Yields: 8 Servings
Comment:
This soup is a great example of one of the interesting ways the Germans of Louisiana incorporated cabbage into their cooking.
Ingredients:
1More >>
Prep Time: 1 and 1/2 Hours
Yields: 8 Servings
Comment:
This is the perfect soup for a cold, overcast day. In the south we generally have "gumbo days," but this recipe will definitely have you hopingMore >>
Prep Time: 3 Hours
Yields: 8-10 Servings
Comment:
Although there are many versions of this recipe, Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipe in the world forMore >>
Prep Time: 1 Hour
Yields: 8-10 Servings
Comment:
Spinach is packed with vitamins A, C, folacin, iron and magnesium while sweet potatoes provide a great source of beta-carotene and fiber and has beenMore >>
Prep Time: 1 Hour Yields: 8 Servings Comment: In many cultures cabbage, black-eyed peas and pork are traditional fare for New Year's celebrations. Black-eyed peas are said to be a sign of good luck,More >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
Lemon soup is the perfect beginning or ending to any meal, especially during hot Louisiana summers. Quick, easy and a sure thing to make a great impressionMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
This carrot soup is best when served cold in coffee cups. Enjoy this soup while swaying on a porch swing or sitting in a comfortable patio rocker whileMore >>
Prep Time: 1 Hour
Yields: 12 Servings
Comment:
Olivia McClure, from Baton Rouge, La., submitted this recipe for Stirrin' It Up: Kids Edition. She learned how to cook by watching Chef John Folse andMore >>
Prep Time: 1 and 1/2 Hours
Yields: 6 Servings
Comment:
My grandmother, or Mamere as we called her, made the best corn and shrimp soup, period. It was from her I learned the secret of the flavorful shellfishMore >>
Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There is much time for relaxing and entertaining company as the stew slowly simmers.More >>
Prep Time: 2-3 Hours
Yields: 8-10 Servings
Comment:
Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickensMore >>
Prep Time: 3 Hours
Yields: 12 Servings
Comment:
Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover red or white beans. Feel free to substitute yourMore >>
Prep Time: 1 and 1/2 Hours
Yields: 12 Servings
Comment:
Bouillabaisse, the elaborate soup from the south of France, incorporates many different types of seafood into a single dish. This variation ofMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left fromMore >>
Prep Time: 1 and 1/2 Hours
Yields: 8 Servings
Comment:
You don't have to sacrifice flavor when eating healthy; just remember to eat in moderation. There are many ingredient substitutions that will allowMore >>
Prep Time: 3 Hours
Yields: 10-12 Servings
Comment:
Chili was likely invented in Mexico during the late 1840's as a replacement of pemmican. It was a complimentary dish served at cantinas for outsidersMore >>
Prep Time: 3 Hours
Yields: 8 Servings
Comment:
Glen Dickey of Arlington, Texas, walked away with the trophy in 1997 from the International Chili Competition with this recipe.
Ingredients:
2 and 1/2More >>
Prep Time: 3 Hours
Yields: 10-12 Servings
Comment:
Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was inventedMore >>
Prep Time: 1 Hour
Yields: 8 Servings
Comment:
In many cultures cabbage, black-eyed peas and pork are traditional fare for New Year's celebrations. Black-eyed peas are said to be a sign of good luck,More >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Oysters are often seen on the holiday table in dressings, stuffings or stews, and this variation on traditional brown oyster stew is a beautiful showpieceMore >>
Prep Time: 3 and 1/2 Hours Yields: 10-12 Servings Comment: Don't be deterred from cooking this recipe because of the word spicy if you are afraid of the heat. Remember that the jalapeno and hot sauceMore >>
Prep Time: 2 Hours
Yields: 6 Servings
Comment:
No tricks, just treats, plus a great way to reuse those fall decorations. For a twist, try adding a handful of shrimp or a cup of diced tasso for a richMore >>
Prep Time: 1 Hour Yields: 10-12 Servings Comment: In South Louisiana, we normally think of red beans as a "Monday" dish and always serve them over rice with a link of smoked sausage. This gumbo variationMore >>
Prep Time: 3 Hours
Yields: 20-25 Servings
Comment:
White pumpkins are somewhat uncommon, but can be found in most grocery stores during the month of October. The most common variety is Lumina, and otherMore >>
Prep Time: 1 Hour
Yields: 8-10 Servings
Comment:
Japanese chefs know a simple truth about cooking: if food looks good, it will certainly taste good. This basic principle is proven in the phenomenalMore >>
Prep Time: 1 Hour
Yields: 6-8 Servings
Comment:
I think it is safe to say that of the seafood varieties available to the Louisiana cook, crab holds first place by a mile. During the summer season whenMore >>
Prep Time: 1 Hour Yields: 6-8 Servings Comment: Bayou Teche winds its way through Acadiana bisecting many Cajun villages along the way. Regardless of what bayou bank they reside on, all the peopleMore >>
Prep Time: 30 Minutes Yields: 4 Servings Comment: As common as red beans and rice, potato stew became a pleasant substitution on Mondays in Louisiana. Both dishes could be cooked in the black iron potMore >>
Prep Time: 30 Minutes
Yield: 4 Servings
Comment:
Watermelon, a gift from Africa, is a great summer joy in the South. Creating a cold, refreshing soup from this luscious fruit is a wonderful treat duringMore >>
Prep Time: 1½ Hours
Yields: 6 Servings
Comment:
Nothing says home cooking like a good old-fashioned chicken stew. Frying the chicken first gives added depth to the flavor and richness to the color.
Ingredients:
1More >>
Prep Time: 1½ Hours
Yields: 6 Servings
Comment:
In the early 1700s, Spanish settlers in New Orleans brought their famous paella. Since the traditional Spanish ingredients for paella were not found inMore >>
Prep Time: 2 Hours Yields: 8-10 Servings Comment: Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickensMore >>
Prep Time: 3 Hours Yields: 6 Servings Comment: I first discovered this recipe in Celebration: The Book of Jewish Festivals sent to me by my good friend Malcolm Taub of New York. Malcolm thought IMore >>
Prep Time: 2 Hours Yields: 6 Servings Comment: Crawfish bisque is a tradition in Louisiana. This dish is often made toward the end of crawfish season in May or June. Usually, an immense pot of bisqueMore >>
Prep Time: 1 Hour Yields: 12 Servings Comment: Seafood gumbo is the premier soup of Cajun Country, and it is known worldwide as the dish to seek out when visiting South Louisiana. Every Louisiana homeMore >>
Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
In the unlikely event you have leftovers from your broccoli and cauliflower casserole, you can make this wonderful soup, which is a holiday treatMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Many recipes claim to be the original oyster stew of New Orleans, but the brown oyster stew is likely to be the original. Cream or milk used in many oysterMore >>
Prep Time: 1½ Hours
Yields: 12 Servings
Comment:
The Cajuns of South Louisiana often included andouille and oysters in a holiday gumbo. Normally a sack of Gulf oysters would be purchased the day beforeMore >>
Prep Time: 2 Hours
Yields: 8-10 Servings
Comment:
Said to have originated in hobo camps in the depression era, mulligan stew is a catch-all of whatever is available, with meat, potatoes and vegetablesMore >>
Prep Time: 1 1/2 Hours
Yields: 12 Servings
Comment:
No tricks, just treats, plus a great way to reuse those fall decorations. Shrimp and pumpkin have long been a classic combo, but the tasso adds aMore >>
Prep Time: 3 Hours
Yields: 8-10 Servings
Comment:
Although there are many versions of this recipe, Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipe in the world forMore >>
Prep Time: 2 ½ Hours
Yields: 8-10
Comment:
Zeke Babin of St. Amant introduced me to this unique version of fish courtbouillon. Like all good recipes, it was passed on to him by a friend, Ms. Sims LeaderMore >>
Prep Time: 1 Hour
Yields: 10-12 Servings
Comment:
Roasting sweet peppers has been a tradition in Louisiana ever since the Italians first arrived to work in the cane fields and markets of the state.More >>
Prep Time: 1 Hour
Yields: 8-10 Servings
Comment:
In the hot Louisiana climate, a chilled tomato soup such as this one is revered as a delicacy. Serve this gazpacho in a punch or coffee cup as an interestingMore >>
FETTUCCINE ALFREDO WITH CRAWFISH & ANDOUILLE
Prep Time: 20 Minutes
Yields: 4 Servings
Comment:
Italian cooking is very simple and usually very fast. It uses fewer ingredients for each dish than anyMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
Shrimp Creole is a signature New Orleans dish. Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables onMore >>
Prep Time: 1 Hour
Yields: 6 Servings
Comment:
This carrot soup is best when served in coffee cups either hot or cold. Enjoy it while swaying on a porch swing or sitting in a comfortable patio rocker.
Ingredients:
1More >>
CREAM OF CAULIFLOWER AND CRAWFISH SOUP Prep Time: 1 1/2 Hours Yields: 12 Servings Comment: This soup can be altered a variety of ways. You can substitute the crawfish with duck or chicken for a differentMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: My grandmother, or Mamere as we called her, made the best corn and shrimp soup, period. It was from her I learned the secret of the flavorful shellfishMore >>
Prep Time: 2 Hours Yields: 8–10 Servings Comment: Chicken and sausage are the most popular gumbo ingredients in Louisiana. The ingredients were readily available since most Cajun families raised chickensMore >>
Prep Time: 2 Hours Yields: 6 Servings Comment: Cajun cuisine is best identified by its use of one-pot cooking. In this recipe, the meat, vegetables and starch are slowly simmered together to createMore >>
Fresh Start Vegetable Beef Soup Prep Time: 2 ½ Hours Yields: 8 Servings Comment: It always seems somewhat cruel that New Year’s resolutions are made in the dead of winter when we are still cravingMore >>
BLACK-EYED PEA OR RED BEAN AND RICE GUMBO Prep Time: 1 Hour Yields: 10–12 Servings Comment: This gumbo started out as a perfect way to make use of leftover red beans and rice but can also be easilyMore >>
Prep Time: 30 minutes Yields: 5 Servings Comment: Rice dishes like these, enhanced with seasonings and nut meats, are traditional Fall fare in Turkey , but would be equally at home at an Autumn orMore >>
PREP TIME: 1 Hour SERVES: 8 to 10 COMMENT: Although there are many versions of this recipe, I feel that Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans , has the best recipe in the worldMore >>
Prep Time: 2 Hours Yields: 8–10 Servings Comment: Chicken and sausage are the most popular gumbo ingredients in Louisiana . The ingredients were readily available since most Cajun families raised More >>
Prep Time: 1 1/2 Hours Yields: 6 Servings Comment: This stew combines mainly indigenous German foods such as bratwurst, potatoes and cabbage. For a true Oktoberfest celebration, enjoy with a few beers.More >>
PREP TIME: 45 minutes SERVES: 12 COMMENT: What is Frogmore Stew? It's a mixture of sausage, potatoes, corn and shrimp, seasoned with a prepared spice mix such as Old Bay seasoning, and boiled untilMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: Colcannon is a Gaelic dish made of boiled cabbage and potatoes. This holiday dish is so popular in Ireland that poems and songs have been written inMore >>
Prep Time: 1 Hour Yields: 6 Servings Comment: One can only imagine the extravagance of the carnival balls held at the Degas House. It is obvious from this recipe that elegant foods were a major partMore >>
Prep Time: 2 Hours Yields: 8–10 Servings Comment: Almost every species of wild game in Louisiana has been used in the creation of gumbo. Since most Cajun men were hunters and trappers, it is notMore >>
Cuban Black Bean and Ham Soup Prep Time: 1 ½ Hours Yields: 6–8 Servings Comment: Beans are a naturally low-fat food and they contain many essential nutrients, such as fiber and iron. In thisMore >>
PREP TIME: 1 Hour YIELDS: 8–10 Servings COMMENT: While visiting Japan, I worked with a Japanese chef who taught me a simple truth about cooking. If food looks good, it will certainly taste good. More >>
Tuscan Sausage and Cannellini Bean Soup PREP TIME: 1 Hour YIELDS: 8 Servings COMMENT: Americans eat more Italian food than any other regional cuisine. This soup combines cannellini beans, which areMore >>
Jollof Rice of Nigeria PREP TIME: 1½ Hours SERVES: 4 COMMENT: This dish is common throughout West Africa and can be made with chicken, beef, goat or pork. It is almost a cross between a Red JambalayaMore >>
Cream of Louisiana Oyster and Fleur-de-Lis Soup PREP TIME: 1 Hour SERVES: 10-12 COMMENT: Other than New Orleans Oyster Soup, the famous Oyster and Brie Cheese Soup stands out as one of the most soughtMore >>
Gumbo Des Herbes PREP TIME: 1 Hour SERVES: 8-10 COMMENT: Although there are many versions of this recipe, I feel that Leah Chase, owner of Dooky Chase's Restaurant in New Orleans, has the best recipeMore >>
Italian Wedding Soup PREP TIME: 1 Hour, 45 Minutes SERVES: COMMENT: This soup is traditionally served at Italian weddings. It is served with grated Parmesan cheese sprinkled on top. Being from SouthMore >>
