Recipes - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

  • RecipesMore>>

  • A Duo of Fish Courtbouillon

    A Duo of Fish Courtbouillon

    Courtbouillon has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work.

    More >>

    Courtbouillon has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work.

    More >>
  • Strawberry-Ricotta Loaf

    Strawberry-Ricotta Loaf

    Mom is sure to love this moist and delicious spring treat … especially if you bake it for her!

    More >>

    Mom is sure to love this moist and delicious spring treat … especially if you bake it for her!

    More >>
  • Rosemary Lamb Stew

    Rosemary Lamb Stew

    I walked into my garden today and the smell of rosemary was everywhere. Lucky for me a friend had delivered a beautiful lamb roast to my kitchen. The two of those make a perfect marriage.

    More >>

    I walked into my garden today and the smell of rosemary was everywhere. Lucky for me a friend had delivered a beautiful lamb roast to my kitchen. The two of those make a perfect marriage.

    More >>
  • Eggplant and Oyster Stew

    Eggplant and Oyster Stew

    Typical of most vegetables served in South Louisiana, the eggplant is also prepared in stews and casserole style. By combining seafood and vegetables, the Cajuns and Creoles are able to create a much heartier dish for the table.

    More >>

    Typical of most vegetables served in South Louisiana, the eggplant is also prepared in stews and casserole style. By combining seafood and vegetables, the Cajuns and Creoles are able to create a much heartier dish for the table.

    More >>
  • Baba Ghanoush

    Baba Ghanoush

    This is a popular eggplant dish, similar to hummus, which is mashed and mixed with extra-virgin olive oil and tahini. Usually, the eggplant is baked or grilled before the meat is scooped out, so the flesh is soft and has a smoky flavor. Often, it is eaten as a dip or appetizer with pita bread.

    More >>

    This is a popular eggplant dish, similar to hummus, which is mashed and mixed with extra-virgin olive oil and tahini. Usually, the eggplant is baked or grilled before the meat is scooped out, so the flesh is soft and has a smoky flavor. Often, it is eaten as a dip or appetizer with pita bread.

    More >>
  • Okra and Shrimp Pie

    Okra and Shrimp Pie

    Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, gumbo, pies, etc... Okra and shrimp can be eaten alone or made into a pie like this recipe. Many Louisianans make large batches of this dish to freeze for later use in gumbos or stews.

    More >>

    Okra, or gombo, was brought to Louisiana by the Africans in the early 1700s. The vegetable was quickly adapted for use in many dishes, gumbo, pies, etc... Okra and shrimp can be eaten alone or made into a pie like this recipe. Many Louisianans make large batches of this dish to freeze for later use in gumbos or stews.

    More >>
  • Crawfish Salad-Stuffed Avocados

    Crawfish Salad-Stuffed Avocados

    Crawfish are plentiful in Louisiana in the spring. Naturally, we try to eat a little lighter during this time of the year, but I am not sure that this luscious entrée salad fits that law.

    More >>

    Crawfish are plentiful in Louisiana in the spring. Naturally, we try to eat a little lighter during this time of the year, but I am not sure that this luscious entrée salad fits that law.

    More >>
  • Mardi Gras Crawfish Salad

    Mardi Gras Crawfish Salad

    Though Mardi Gras, or Fat Tuesday, is celebrated the day before Ash Wednesday, dishes named for the holiday are served all year long. This particular salad can be made with or without seafood. You may wish to substitute smoked chicken or cottage cheese in its place.

    More >>

    Though Mardi Gras, or Fat Tuesday, is celebrated the day before Ash Wednesday, dishes named for the holiday are served all year long. This particular salad can be made with or without seafood. You may wish to substitute smoked chicken or cottage cheese in its place.

    More >>
  • Fiesta Macque Choux Salad

    Fiesta Macque Choux Salad

    Macque Choux is an early Louisiana dish that borrows its name from the Creole word for corn, macque, and the French word for cabbage, choux. Although cabbage doesn’t appear in the dish today, it is believed to have been in the original vegetable casserole. Today, macque choux is a baked corn and shrimp dish enjoyed by the Cajuns of River Road. The fiesta salad gives the 200-year-old mixture a Mexican twist.

    More >>

    Macque Choux is an early Louisiana dish that borrows its name from the Creole word for corn, macque, and the French word for cabbage, choux. Although cabbage doesn’t appear in the dish today, it is believed to have been in the original vegetable casserole. Today, macque choux is a baked corn and shrimp dish enjoyed by the Cajuns of River Road. The fiesta salad gives the 200-year-old mixture a Mexican twist.

    More >>
  • Grilled Quail in Spicy Bacon Butter Sauce on Stone-ground Grits

    Grilled Quail in Spicy Bacon Butter Sauce on Stone-ground Grits

    Quail has become the most popular “game” meat available in grocery stores. It seems the light, delicate flavor of this particular bird allows the cook to choose countless recipes when preparing. This simple grill dish is perfect as an hors d’oeuvres or a topping on an interesting salad.

    More >>

    Quail has become the most popular “game” meat available in grocery stores. It seems the light, delicate flavor of this particular bird allows the cook to choose countless recipes when preparing. This simple grill dish is perfect as an hors d’oeuvres or a topping on an interesting salad.

    More >>
  • Spicy Meatballs

    Spicy Meatballs

    Most Cajuns love hot and spicy food. In the fall, cayenne and jalapeño peppers can be seen growing in many bayou gardens. This recipe most likely evolved when a Cajun family threw slices of these hot peppers into a pot of meatballs being prepared for a holiday treat or wedding.

    More >>

    Most Cajuns love hot and spicy food. In the fall, cayenne and jalapeño peppers can be seen growing in many bayou gardens. This recipe most likely evolved when a Cajun family threw slices of these hot peppers into a pot of meatballs being prepared for a holiday treat or wedding.

    More >>
  • Oysters Marie Laveau

    Oysters Marie Laveau

    Marie Laveau was the voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met Marie at the Old Absinthe House late in the evening where they enjoyed oysters on the half shell while trading secrets of Barataria Bay.

    More >>

    Marie Laveau was the voodoo queen of Bourbon Street. Legend has it that the pirate Jean Lafitte often met Marie at the Old Absinthe House late in the evening where they enjoyed oysters on the half shell while trading secrets of Barataria Bay.

    More >>
  • Mardi Gras Fried Chicken Pasta Salad

    Mardi Gras Fried Chicken Pasta Salad

    One of the greatest challenges faced when planning an outdoor patio party is determining the accompaniments to the main dish and whether they should be served hot or cold. Here in Bayou Country one characteristic of our Cajun and Creole dishes is that most may be served either way and still taste great! This treatment of leftover fried chicken is sure to win praises when added as a main ingredient to an otherwise simple pasta salad.

    More >>

    One of the greatest challenges faced when planning an outdoor patio party is determining the accompaniments to the main dish and whether they should be served hot or cold. Here in Bayou Country one characteristic of our Cajun and Creole dishes is that most may be served either way and still taste great! This treatment of leftover fried chicken is sure to win praises when added as a main ingredient to an otherwise simple pasta salad.

    More >>
  • Captain John's Cathead Biscuits

    Captain John's Cathead Biscuits

    The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats’ heads. Try cathead biscuits plain with melted butter or fold cracklings, cheese or herbs into the batter for a unique flavor.

    More >>

    The creator of this recipe obviously thought that the uneven shapes of the biscuits resembled cats’ heads. Try cathead biscuits plain with melted butter or fold cracklings, cheese or herbs into the batter for a unique flavor.

    More >>
  • Carmelized Onion and Duck Confit Pizza

    Carmelized Onion and Duck Confit Pizza

    Although there are thousands of pizza shops in town, making a pizza at home can be simple and fun. I love nothing more than using a combination of wild game to create a hunters pizza during game season.

    More >>

    Although there are thousands of pizza shops in town, making a pizza at home can be simple and fun. I love nothing more than using a combination of wild game to create a hunters pizza during game season.

    More >>
  • Venison Osso Buco

    Venison Osso Buco

    The Italians brought the famous veal osso buco to Louisiana from Milan. In Bayou Country, venison shank was substituted for the traditional veal and this wonderful dish was created.

    More >>

    The Italians brought the famous veal osso buco to Louisiana from Milan. In Bayou Country, venison shank was substituted for the traditional veal and this wonderful dish was created.

    More >>
  • Italian Muffuletta

    Italian Muffuletta

    Air date: January 26, 2017. Source: Chef John Folse. Prep Time: 1 Hour Yields: 4 Servings Comment: The muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives, found on the bottom of olive barrels, on loaves of round Italian bread known as "muffs." Over this mixture, they layered slices of ham, salami and Provolone cheese. The most f...More >>
    Air date: January 26, 2017. Source: Chef John Folse. Prep Time: 1 Hour Yields: 4 Servings Comment: The muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives, found on the bottom of olive barrels, on loaves of round Italian bread known as "muffs." Over this mixture, they layered slices of ham, salami and Provolone cheese. The most f...More >>
  • Mamere's Sweet Potato Pie

    Mamere's Sweet Potato Pie

    The Beauregard yam is one of the sweetest yams in Louisiana. This unique variety was originally produced at Louisiana State University in the late 1980s. The small Beauregard sweet potatoes are the best kind to use in this pie.

    More >>

    The Beauregard yam is one of the sweetest yams in Louisiana. This unique variety was originally produced at Louisiana State University in the late 1980s. The small Beauregard sweet potatoes are the best kind to use in this pie.

    More >>
  • Mama's Shrimp Spaghetti

    Mama's Shrimp Spaghetti

    The month of February is heart month, so I have revised some old recipes to make them a little healthier. By using this new recipe, I have cut the calories by 89, the fat by 11 grams and the saturated fat by 2 grams.

    More >>

    The month of February is heart month, so I have revised some old recipes to make them a little healthier. By using this new recipe, I have cut the calories by 89, the fat by 11 grams and the saturated fat by 2 grams.

    More >>
  • Creole Kumquat and Mustard-Glazed Cornish Hens

    Creole Kumquat and Mustard-Glazed Cornish Hens

    The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.

    More >>

    The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.

    More >>
  • Vegetable Jambalaya

    Vegetable Jambalaya

    This is a great version of jambalaya when you are watching your “bottom line,” but don’t file it away too soon, because it also works great for Fridays in Lent, without the sausage, naturally. The nice thing about this dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works great!

    More >>

    This is a great version of jambalaya when you are watching your “bottom line,” but don’t file it away too soon, because it also works great for Fridays in Lent, without the sausage, naturally. The nice thing about this dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works great!

    More >>
  • The Queen's Soup

    The Queen's Soup

    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 part of these functions. The soup was usually served in a large gilded tureen.

    More >>

    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 part of these functions. The soup was usually served in a large gilded tureen.

    More >>
  • Louisiana White Bans Hunting Camp Style with Cracklin' Dust

    Louisiana White Beans Hunting Camp Style with Cracklin' Dust

    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 bayous to New Orleans, found beans to be the basis of a delicious and satisfying meal. You may freeze any leftover beans for later use.

    More >>

    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 bayous to New Orleans, found beans to be the basis of a delicious and satisfying meal. You may freeze any leftover beans for later use.

    More >>
  • Lite Creole Shrimp with Garlic and Lemon

    Lite Creole Shrimp with Garlic and Lemon

    In Louisiana we love barbecued shrimp, but after the holidays why not cut the fat but keep the flavor.

    More >>

    In Louisiana we love barbecued shrimp, but after the holidays why not cut the fat but keep the flavor.

    More >>
  • Shoepeg Cornbread Dressing

    Shoepeg Cornbread Dressing

    Cornbread is a staple of southern dressings. Shoepeg corn adds the unique sweet flavor that makes this dressing pure Louisiana.

    More >>

    Cornbread is a staple of southern dressings. Shoepeg corn adds the unique sweet flavor that makes this dressing pure Louisiana.

    More >>
  • Chicken Liver Pate

    Chicken Liver Pate

    This recipe is a great way to use chicken livers that may be left over after cooking a chicken stew. Originally, the dish was prepared by boiling the livers in stock with vegetables and mashing them with butter.

    More >>

    This recipe is a great way to use chicken livers that may be left over after cooking a chicken stew. Originally, the dish was prepared by boiling the livers in stock with vegetables and mashing them with butter.

    More >>
  • Roasted Goose

    Roasted Goose

    South Louisiana is a haven for game birds, which may be one reason the state is known as Sportsman’s Paradise. Canadian and specklebelly geese are found by the thousands in the marshlands. This dish calls for a domestic goose, but feel free to use any wild species.

    More >>

    South Louisiana is a haven for game birds, which may be one reason the state is known as Sportsman’s Paradise. Canadian and specklebelly geese are found by the thousands in the marshlands. This dish calls for a domestic goose, but feel free to use any wild species.

    More >>
  • Carol Ducote's Oyster Pie

    Carol Ducote's Oyster Pie

    This wonderful oyster dish is the perfect choice for a Christmas or New Year’s table in Louisiana. Oysters are at their absolute best this time of year.

    More >>

    This wonderful oyster dish is the perfect choice for a Christmas or New Year’s table in Louisiana. Oysters are at their absolute best this time of year.

    More >>
  • Spiced Cranberry and Kumquat Sauce with Zinfandel

    Spiced Cranberry and Kumquat Sauce with Zinfandel

    I cannot imagine this sauce not in a crystal bowl on my Thanksgiving feast table. Adding seasonal fruit as in kumquat, puts this dish on the next level. Everyone needs to try this dish once, and it will never be replaced for your cranberry sauce.

    More >>

    I cannot imagine this sauce not in a crystal bowl on my Thanksgiving feast table. Adding seasonal fruit as in kumquat, puts this dish on the next level. Everyone needs to try this dish once, and it will never be replaced for your cranberry sauce.

    More >>
  • Sweet Farre Dressing

    Sweet Farre Dressing

    Farre is a meat dressing brought to Louisiana by the Germans. In many Cajun and German communities of the River Road west of New Orleans, farre was often seen as a sandwich spread at weddings, parties and funerals. This is one of our many variations, which includes sweet potatoes and is undoubtedly from the German Coast of Louisiana.

    More >>

    Farre is a meat dressing brought to Louisiana by the Germans. In many Cajun and German communities of the River Road west of New Orleans, farre was often seen as a sandwich spread at weddings, parties and funerals. This is one of our many variations, which includes sweet potatoes and is undoubtedly from the German Coast of Louisiana.

    More >>
  • Braised Red Cabbage in Apple Cider

    Braised Red Cabbage in Apple Cider

    Air date: December 8, 2016. Source: Chef John Folse. Prep Time: 1 Hour Yields: 6 Servings Comment: Braising red cabbage with fresh fruit is very common in the German communities of Louisiana. Though often thought of as a holiday dish, this vegetable is a delicious accompaniment to any wild game entrée. Ingredients: 3 pounds shredded red cabbage 1 cup apple cider ¼ cup butter ½ cup diced onions ¼ cup diced celery 1 tsp sliced garlic 2 cups julien...More >>
    Air date: December 8, 2016. Source: Chef John Folse. Prep Time: 1 Hour Yields: 6 Servings Comment: Braising red cabbage with fresh fruit is very common in the German communities of Louisiana. Though often thought of as a holiday dish, this vegetable is a delicious accompaniment to any wild game entrée. Ingredients: 3 pounds shredded red cabbage 1 cup apple cider ¼ cup butter ½ cup diced onions ¼ cup diced celery 1 tsp sliced garlic 2 cups julien...More >>
  • Daube

    Daube

    Although a less tender, inexpensive cut of beef, daube is commonly found on the tables in South Louisiana. Slow cooking the roast with vegetable seasonings makes this dish a full-flavored entrée.

    More >>

    Although a less tender, inexpensive cut of beef, daube is commonly found on the tables in South Louisiana. Slow cooking the roast with vegetable seasonings makes this dish a full-flavored entrée.

    More >>
  • Chewy Fruitcake Cookies

    Chewy Fruitcake Cookies

    How the fruitcake made it to Louisiana is hard to determine; nevertheless, fruitcake is commonplace on the Christmas table in Bayou Country and a great, interesting combination for a cookie.

    More >>

    How the fruitcake made it to Louisiana is hard to determine; nevertheless, fruitcake is commonplace on the Christmas table in Bayou Country and a great, interesting combination for a cookie.

    More >>
  • Rabbit Sauce Piquante

    Rabbit Sauce Piquante

    Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called “peppery”, the sauce has just the right touch of spice.

    More >>

    Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana. It can be made with seafood, domesticated meats or wild game. Tomato is added to the dish to give it a slight rusty color. Although called “peppery”, the sauce has just the right touch of spice.

    More >>
  • Roasted Teal Ducks

    Roasted Teal Ducks

    Air date: November 22, 2016. Source: Chef John Folse.

    More >>

    Air date: November 22, 2016. Source: Chef John Folse.

    More >>
  • Mirliton, Shrimp and Corn Bread Dressing

    Mirliton, Shrimp and Corn Bread Dressing

    There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it, with seafood is a great example of one such holiday side dish.

    More >>

    There are as many unique styles of stuffing and dressing as there are cooks. The combination of mirliton, or chayote squash as some may call it, with seafood is a great example of one such holiday side dish.

    More >>
  • Simple and Delicious Holiday Yams

    Simple and Delicious Holiday Yams

    Most holiday yam recipes contain numerous spices and a marshmallow topping. This recipe may seem much more boring, but even with fewer ingredients, these yams are magnificent.

    More >>

    Most holiday yam recipes contain numerous spices and a marshmallow topping. This recipe may seem much more boring, but even with fewer ingredients, these yams are magnificent.

    More >>
  • Rum Raisin Rice Pudding

    Rum Raisin Rice Pudding

    There is always plenty of rice in the camp pantry, and rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy to the recipe, this variation nods to the Creoles by including raisins and a bit of rum.

    More >>

    There is always plenty of rice in the camp pantry, and rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy to the recipe, this variation nods to the Creoles by including raisins and a bit of rum.

    More >>
  • Maple-roasted Butternut Squash and Arugula

    Maple-roasted Butternut Squash and Arugula

    Air date: November 8th. Source: Chef John Folse.

    More >>

    Air date: November 8th. Source: Chef John Folse.

    More >>
  • Mixed Berries in Bay Leaf Custard

    Mixed Berries in Bay Leaf Custard

    The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.

    More >>

    The fresh berries that are plentiful during late spring and summer make this dessert a delectable treat. Any combination of berries can be used in this custard. For an elegant presentation, serve this dessert in a martini glass.

    More >>
  • Duck and Andouille Gumbo

    Duck and Andouille Gumbo

    Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

    More >>

    Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.

    More >>
  • Pumpkin Créme Brûlée

    Pumpkin Créme Brûlée

    Crème brûlée is a French dish that literally means “burnt cream”. Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but we decided on pumpkin to bring out the fall festivities. This recipe offers you the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée.

    More >>

    Crème brûlée is a French dish that literally means “burnt cream”. Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but we decided on pumpkin to bring out the fall festivities. This recipe offers you the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée.

    More >>
  • Chicken Spinach Alfredo in 30 Minutes

    Chicken Spinach Alfredo in 30 Minutes

    With everyone’s busy schedule, there is always a need for a quick and easy dish that will make your guest feel you have been slaving away in the kitchen all day. Although this dish is quick and easy, it peaks big flavor.

    More >>

    With everyone’s busy schedule, there is always a need for a quick and easy dish that will make your guest feel you have been slaving away in the kitchen all day. Although this dish is quick and easy, it peaks big flavor.

    More >>
  • Sweet Potato-Craisin Cheesecake

    Sweet Potato-Craisin Cheesecake

    This rich and creamy dessert is almost like an entire Thanksgiving dinner all in one dish. We have combined sweet potatoes with cream cheese and cranberries then topped with a sweet crumb topping to create a unique blend of flavors.

    More >>

    This rich and creamy dessert is almost like an entire Thanksgiving dinner all in one dish. We have combined sweet potatoes with cream cheese and cranberries then topped with a sweet crumb topping to create a unique blend of flavors.

    More >>
  • "Clean the Freezer" Chili

    "Clean the Freezer" Chili

    There is so much debate about the origin of chili, but the use of game as the main ingredient as seen in this recipe, originated in a convent of nuns in Texas back in the 1800s. With so many hunters here in the bayou state, there is no better dish than this one to clean the freezer of last year’s hunt right before the upcoming season.

    More >>

    There is so much debate about the origin of chili, but the use of game as the main ingredient as seen in this recipe, originated in a convent of nuns in Texas back in the 1800s. With so many hunters here in the bayou state, there is no better dish than this one to clean the freezer of last year’s hunt right before the upcoming season.

    More >>
  • Cajun Two-Step

    Cajun Two-Step

    Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage.

    More >>

    Sausages have always been a very important part of Cajun and Creole cooking. Sausage makes use of the trimmings and pieces left over from butchering animals. In addition, tougher cuts of meat are excellent when ground for sausage. With the ample supply of wild game, seafood and pork in Cajun Country, a combination of meats are often used to make sausage.

    More >>
  • Pork, Brats and Crawfish Burger with Caramelized Onion Relish

    Pork, Brats and Crawfish Burger with Caramelized Onion Relish

    Tired of the same old, boring burgers? This recipe is unique and my personal favorite. For the hunters in the family, try substituting wild boar for the pork. Don’t be shy about adding your own cheese topping, but to make it unique, use Muenster, Jack or even a little smoked Gouda. This recipe is sure to please!

    More >>

    Tired of the same old, boring burgers? This recipe is unique and my personal favorite. For the hunters in the family, try substituting wild boar for the pork. Don’t be shy about adding your own cheese topping, but to make it unique, use Muenster, Jack or even a little smoked Gouda. This recipe is sure to please!

    More >>
  • German-style Beer Brat Sandwich

    German-style Beer Brat Sandwich

    When the Germans arrived in the early 1700s, many of them were farmers, ranchers and butchers. I guess that’s the obvious answer when folks ask why the Louisianans love sausage in so many dishes. Everyone should give this fantastic sandwich recipe a try.

    More >>

    When the Germans arrived in the early 1700s, many of them were farmers, ranchers and butchers. I guess that’s the obvious answer when folks ask why the Louisianans love sausage in so many dishes. Everyone should give this fantastic sandwich recipe a try.

    More >>
  • Bisque of Acorn Squash

    Bisque of Acorn Squash

    Acorn squash can be found in most local grocery stores during the fall harvest season. This delicious yellow golden fleshed squash is perfect in soups. It may also be cooked in pies, custards or sweets.

    More >>

    Acorn squash can be found in most local grocery stores during the fall harvest season. This delicious yellow golden fleshed squash is perfect in soups. It may also be cooked in pies, custards or sweets.

    More >>
  • Crawfish Bread

    Crawfish Bread

    This delicious crawfish and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. While it is a wonderful Lenten dish, it’s also great for tailgating in the Fall. An equal amount of (70-90 count) shrimp works great in this recipe, too.

    More >>

    This delicious crawfish and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. While it is a wonderful Lenten dish, it’s also great for tailgating in the Fall. An equal amount of (70-90 count) shrimp works great in this recipe, too.

    More >>
  • Cacciatore Creole

    Cacciatore Creole

    Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

    More >>

    Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

    More >>
  • Potato, Smoked Sausage and Onion Gratin

    Potato, Smoked Sausage and Onion Gratin

    The term “au gratin” often refers to a dish that is basted with butter, topped with cheese and browned. This dish, however, pairs the smoky flavor of heavy smoked sausage with the sweetness of caramelized onions and fresh herbs to create a wonderful lighter side to any main dish.

    More >>

    The term “au gratin” often refers to a dish that is basted with butter, topped with cheese and browned. This dish, however, pairs the smoky flavor of heavy smoked sausage with the sweetness of caramelized onions and fresh herbs to create a wonderful lighter side to any main dish.

    More >>
  • Fettuccine Alfredo with Crawfish and Andouille

    Fettuccine Alfredo with Crawfish and Andouille

    The addition of crawfish and andouille makes this Italian recipe a Bayou favorite.

    More >>

    The addition of crawfish and andouille makes this Italian recipe a Bayou favorite.

    More >>
  • Summer Melon Salad with Watermelon Vinaigrette Dressing

    Summer Melon Salad with Watermelon Vinaigrette Dressing

    On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing and you have a showstopper on your hands.

    More >>

    On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing and you have a showstopper on your hands.

    More >>
  • Rum Raisin Rice Pudding

    Rum Raisin Rice Pudding

    Rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy to the recipe, this variation nods to the Creoles by including raisins and a bit of rum.

    More >>

    Rice pudding is second only to bread pudding in Louisiana. While some special occasion versions add a splash of brandy to the recipe, this variation nods to the Creoles by including raisins and a bit of rum.

    More >>
  • Dulce de Leche Dark Chocolate Bread Pudding

    Dulce de Leche Dark Chocolate Bread Pudding

    Dulce de leche is Spanish and literally translates to “milk candy.”

    More >>

    Dulce de leche is Spanish and literally translates to “milk candy.”

    More >>
  • Purple Plum Torte

    Purple Plum Torte

    Air date: September 6, 2016. Source: Chef John Folse

    More >>

    Air date: September 6, 2016. Source: Chef John Folse

    More >>
  • Spicy Triple Sausage Pastalaya

    Spicy Triple Sausage Pastalaya

    Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for the Labor Day celebration or at tailgating parties.

    More >>

    Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for the Labor Day celebration or at tailgating parties.

    More >>
  • Ultimate Crab Cakes

    Ultimate Crab Cakes

    Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d’oeuvres to grand casseroles.

    More >>

    Crabs are so plentiful along the Louisiana coast that you are certain to find this ingredient in everything from simple hors d’oeuvres to grand casseroles.

    More >>
  • Crabmeat Fettuccine with 2 Sisters' Salsa

    Crabmeat Fettuccine with 2 Sisters' Salsa

    Fettuccine is Italian for “small ribbons” and is often used to describe the thin, flat ribbons of pasta. It is very popular in Roman and Tuscan cuisine. We adapted this recipe from 2 Sisters’ Salsa Company. The addition of their signature salsa as well as the crabmeat, guarantee to make this Italian classic a Bayou favorite.

    More >>

    Fettuccine is Italian for “small ribbons” and is often used to describe the thin, flat ribbons of pasta. It is very popular in Roman and Tuscan cuisine. We adapted this recipe from 2 Sisters’ Salsa Company. The addition of their signature salsa as well as the crabmeat, guarantee to make this Italian classic a Bayou favorite.

    More >>
  • Gulf Shrimp with Blue Corn Grits

    Gulf Shrimp with Blue Corn Grits

    My good friend and florist, Erin DeBosier, delivered a bouquet of beautiful flowers to her favorite chef … me! As we were catching up on food and flowers, I wanted to whip up a quick little lunch for the two of us. She loves Shrimp and Grits and so do I, so I decided to do the florist version by using my bright blue, stone-ground grits!

    More >>

    My good friend and florist, Erin DeBosier, delivered a bouquet of beautiful flowers to her favorite chef … me! As we were catching up on food and flowers, I wanted to whip up a quick little lunch for the two of us. She loves Shrimp and Grits and so do I, so I decided to do the florist version by using my bright blue, stone-ground grits!

    More >>
  • Ultimate Chocolate "Chunkie" Cookies

    Ultimate Chocolate "Chunkie" Cookies

    My good friend, Jacque Torres, created this ultimate chocolate chip cookie in his bakery in New York City. One thing about Jacque, like most Frenchmen, he never spares the chocolate.

    More >>

    My good friend, Jacque Torres, created this ultimate chocolate chip cookie in his bakery in New York City. One thing about Jacque, like most Frenchmen, he never spares the chocolate.

    More >>
  • Seafood-stuffed Turban of Speckled Trout

    Seafood-stuffed Turban of Speckled Trout

    Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods. Stuffing trout with crabmeat or crawfish tails and Louisiana’s trinity of seasoning vegetables adds a new level of Cajun flair and flavor to the finished dish.

    More >>

    Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods. Stuffing trout with crabmeat or crawfish tails and Louisiana’s trinity of seasoning vegetables adds a new level of Cajun flair and flavor to the finished dish.

    More >>
  • Crawfish Meatballs in Étouffée over Linguine

    Crawfish Meatballs in Étouffée over Linguine

    Meatballs made from the wonderful fresh crawfish tails of the season and cooked in the étouffée are the perfect toppings over linguine for a new twist on an old spaghetti favorite.

    More >>

    Meatballs made from the wonderful fresh crawfish tails of the season and cooked in the étouffée are the perfect toppings over linguine for a new twist on an old spaghetti favorite.

    More >>
  • The Perfect Burger

    The Perfect Burger

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. 

    More >>

    A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck or round. The meat should be ground twice; first through the coarse plate of a grinder, then through the fine plate. The fewer ingredients added to the meat, the better; allow garnishes to add flavor. 

    More >>
  • Wild Mushroom and Crab Bisque

    Wild Mushroom and Crab Bisque

    It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

    More >>

    It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

    More >>
  • Coffee, Cinnamon and Honey Créme Brulée

    Coffee, Cinnamon and Honey Créme Brulée

    This is the perfect light dessert to finish a large feast. It can be made 3 days in advance and kept wrapped and chilled in the fridge. Substitute a drop or two of yellow, green or red food coloring should you not like the flavor of coffee, but I can't imagine that!!!

    More >>

    This is the perfect light dessert to finish a large feast. It can be made 3 days in advance and kept wrapped and chilled in the fridge. Substitute a drop or two of yellow, green or red food coloring should you not like the flavor of coffee, but I can't imagine that!!!

    More >>
  • Cincinnati-Style Chlli

    Cincinnati-Style Chlli

    Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was invented by Greek immigrants in the 1920s, and it often includes spices such as cinnamon and nutmeg. It is most commonly eaten on top of pasta, French fries or hot dogs.

    More >>

    Cincinnati-style chili, though quite different from the traditional Texas-style, is a very popular regional variation. Many believe that it was invented by Greek immigrants in the 1920s, and it often includes spices such as cinnamon and nutmeg. It is most commonly eaten on top of pasta, French fries or hot dogs.

    More >>
  • Chicago- and Cincinnati-Style Hot Dogs

    Chicago- and Cincinnati-Style Hot Dogs

    The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the dog and not the bun!

    More >>

    The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the dog and not the bun!

    More >>
  • Gertie's Bread and Butter Pickles

    Gertie's Bread and Butter Pickles

    Nobody made better bread & butter pickles than Donaldsonville, La. native, Gertrude Connell. Gertie’s husband, Joe, would grow cucumbers and pick them when they were about 3–4 inches long. Gertie would jar her pickles and onions and save the delicacy for Christmas gifts.

    More >>

    Nobody made better bread & butter pickles than Donaldsonville, La. native, Gertrude Connell. Gertie’s husband, Joe, would grow cucumbers and pick them when they were about 3–4 inches long. Gertie would jar her pickles and onions and save the delicacy for Christmas gifts.

    More >>
  • Honey Pecan Pie

    Honey Pecan Pie

    No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmons and even swirled in chocolate. This favorite recipe seems to outshine them all. 

    More >>

    No one really knows how many variations there are for this premier holiday dessert. Pecan pies can be flavored with everything from figs to persimmons and even swirled in chocolate. This favorite recipe seems to outshine them all. 

    More >>
  • Herb-Brined Southern Fried Chicken

    Herb-Brined Southern Fried Chicken

    Brining is a pretreatment in which meat is placed in a flavored saltwater solution known as brine. This produces a moist and well-seasoned protein.

    More >>

    Brining is a pretreatment in which meat is placed in a flavored saltwater solution known as brine. This produces a moist and well-seasoned protein.

    More >>
  • Red, White and Blue Potato Salad

    Red, White and Blue Potato Salad

    On festive occasions that call for the grill, there’s no better side dish than a great homemade potato salad. To help celebrate the event, why not use potatoes that are colored naturally in the patriotic theme of red, white and blue.

    More >>

    On festive occasions that call for the grill, there’s no better side dish than a great homemade potato salad. To help celebrate the event, why not use potatoes that are colored naturally in the patriotic theme of red, white and blue.

    More >>
  • 4th of July Seafood Fiesta Salad

    4th of July Seafood Fiesta Salad

    The addition of Gulf shrimp to this salad turned a simple dish into something worthy of a fiesta.

    More >>

    The addition of Gulf shrimp to this salad turned a simple dish into something worthy of a fiesta.

    More >>
  • White Chocolate and Blueberry French Toast

    White Chocolate and Blueberry French Toast

    French toast is slices of bread that are soaked in a mixture of beaten eggs and milk or cream. These egg-coated bread slices are usually fried on both sides until they are browned, but we have created this wonderful baked casserole instead.

    More >>

    French toast is slices of bread that are soaked in a mixture of beaten eggs and milk or cream. These egg-coated bread slices are usually fried on both sides until they are browned, but we have created this wonderful baked casserole instead.

    More >>
  • Summer Melon and Berry Salad with Watermelon Vinaigrette

    Summer Melon and Berry Salad with Watermelon Vinaigrette

    On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad.

    More >>

    On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad.

    More >>
  • Pain Perdu with Roasted Peaches

    Pain Perdu with Roasted Peaches

    Pain Perdu, meaning “lost bread,” is a French toast recipe. Much like Crème Brûlée Lost Bread, this dish is created with leftover, stale “lost” bread. Had it not been dipped in eggs and milk, then pan fried, the bread would have certainly been lost.

    More >>

    Pain Perdu, meaning “lost bread,” is a French toast recipe. Much like Crème Brûlée Lost Bread, this dish is created with leftover, stale “lost” bread. Had it not been dipped in eggs and milk, then pan fried, the bread would have certainly been lost.

    More >>
  • Catfish Courtbouillon with a Little Added Something

    Catfish Courtbouillon with a Little Added Something

    Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based fish stew.

    More >>

    Although courtbouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based fish stew.

    More >>
  • Flank Steak Salad

    Flank Steak Salad

    I first discovered this recipe from Caroline Fowler of Roswell, Georgia. I since then have made it my own by adding my favorite herbs and spice. Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste! Serve as is or top it over a refreshing salad.

    More >>

    I first discovered this recipe from Caroline Fowler of Roswell, Georgia. I since then have made it my own by adding my favorite herbs and spice. Try it on the grill, and I guarantee it will be the tenderest, juiciest and most flavorful flank steak you will ever taste! Serve as is or top it over a refreshing salad.

    More >>
  • Creole Tomato Basil Pie

    Creole Tomato Basil Pie

    This pie with a heavy Italian influence first appeared in Natchitoches, the oldest city in Louisiana. The dish, though Creole in origin, has been given a Cajun spin with the addition of crawfish tails and andouille. 

    More >>

    This pie with a heavy Italian influence first appeared in Natchitoches, the oldest city in Louisiana. The dish, though Creole in origin, has been given a Cajun spin with the addition of crawfish tails and andouille. 

    More >>
  • Shrimp and Corn Macque Choux Over Pasta

    Shrimp and Corn Macque Choux Over Pasta

    Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable dish flavored with freshwater shrimp from the Mississippi River. You can also enjoy this widely known Cajun dish of corn and tomatoes over pasta.

    More >>

    Although macque choux is normally thought of as a corn soup, the River Road Cajuns cooked a similar vegetable dish flavored with freshwater shrimp from the Mississippi River. You can also enjoy this widely known Cajun dish of corn and tomatoes over pasta.

    More >>
  • Crab and Oyster Pan Roast

    Crab and Oyster Pan Roast

    Air date: June 2, 2016. Source: Chef John Folse.

    More >>

    Air date: June 2, 2016. Source: Chef John Folse.

    More >>
  • Crab, Corn and Tomato Salad with Lemon-Basil Dressing

    Crab, Corn and Tomato Salad with Lemon-Basil Dressing

    Are you looking for a cool and healthy salad for summertime? Well, look no more! This salad will be a palate pleaser for the whole family.

    More >>

    Are you looking for a cool and healthy salad for summertime? Well, look no more! This salad will be a palate pleaser for the whole family.

    More >>
  • Lemon and Blueberry Bundt Cake

    Lemon and Blueberry Bundt Cake

    A dish like this is a rare treasure: a simple dessert created in minutes at the hand of even the most inexperienced baker.

    More >>

    A dish like this is a rare treasure: a simple dessert created in minutes at the hand of even the most inexperienced baker.

    More >>
  • Memorial Day Smoky Baked Beans

    Memorial Day Smoky Baked Beans

    Air date: May 24, 2016. Source: Chef John Folse

    More >>

    Air date: May 24, 2016. Source: Chef John Folse

    More >>
  • Ultimate Crockpot BBQ Pork Sliders

    Ultimate Crockpot BBQ Pork Sliders

    Tuesday, May 17 2016 10:49 AM EDT2016-05-17 14:49:40 GMT

    Air date: May 17, 2016. Source: Chef John Folse.

    More >>

    Air date: May 17, 2016. Source: Chef John Folse.

    More >>
  • French-fried Frog Legs with Asian Dipping Sauce

    French-fried Frog Legs with Asian Dipping Sauce

    Thursday, May 12 2016 12:27 PM EDT2016-05-12 16:27:54 GMT

    Air date: May 12, 2016. Source: Chef John Folse. 

    More >>

    Air date: May 12, 2016. Source: Chef John Folse. 

    More >>
  • Pan-sauteed Frog Legs in Shrimp Chive Cream

    Pan-sauteed Frog Legs in Shrimp Chive Cream

    Tuesday, May 10 2016 1:03 PM EDT2016-05-10 17:03:45 GMT

    Air date: May 10, 2016. Source: Chef John Folse.

    More >>

    Air date: May 10, 2016. Source: Chef John Folse.

    More >>
  • Los Isleños Crawfish and Avocado Dip

    Los Isleños Crawfish and Avocado Dip

    Thursday, May 5 2016 12:39 PM EDT2016-05-05 16:39:35 GMT

    Air date: May 5, 2016. Source: Chef John Folse.

    More >>

    Air date: May 5, 2016. Source: Chef John Folse.

    More >>
  • Lemon Ricotta Loaf

    Lemon Ricotta Loaf

    Tuesday, May 3 2016 11:10 AM EDT2016-05-03 15:10:51 GMT

    Air date: May 3, 2016. Source: Chef John Folse.

    More >>

    Air date: May 3, 2016. Source: Chef John Folse.

    More >>
  • Blueberry Cornbread

    Blueberry Cornbread

    Thursday, April 28 2016 11:09 AM EDT2016-04-28 15:09:29 GMT

    Air Date: April 28, 2016. Source: Chef John Folse.

    More >>

    Air Date: April 28, 2016. Source: Chef John Folse.

    More >>
  • Crawfish Boulettes

    Crawfish Boulettes

    Tuesday, April 26 2016 12:42 PM EDT2016-04-26 16:42:13 GMT

    Air date: April 26, 2016. Source: Chef John Folse.

    More >>

    Air date: April 26, 2016. Source: Chef John Folse.

    More >>
  • Firecracker Ribs

    Firecracker Ribs

    Thursday, April 21 2016 5:47 PM EDT2016-04-21 21:47:52 GMT

    Air date: April 21, 2016. Source: Chef John Folse.

    More >>

    Air date: April 21, 2016. Source: Chef John Folse.

    More >>
  • Honey-Garlic Salmon

    Honey-Garlic Salmon

    Tuesday, April 19 2016 11:44 AM EDT2016-04-19 15:44:35 GMT

    Air Date: April 19, 2016. Source: Chef John Folse.

    More >>

    Air Date: April 19, 2016. Source: Chef John Folse.

    More >>
  • Strawberry Shortcake with Cream Biscuits

    Strawberry Shortcake with Cream Biscuits

    Thursday, April 14 2016 5:07 PM EDT2016-04-14 21:07:02 GMT

    Air date: April 14, 2016. Source: Chef John Folse.

    More >>

    Air date: April 14, 2016. Source: Chef John Folse.

    More >>
  • Crawfish Cardinale in Patty Shells

    Crawfish Cardinale in Patty Shells

    Tuesday, April 12 2016 3:25 PM EDT2016-04-12 19:25:37 GMT

    Airdate: April 12, 2016. Source: Chef John Folse.

    More >>

    Airdate: April 12, 2016. Source: Chef John Folse.

    More >>
  • Chorizo-Stuffed Pork Loin

    Chorizo-Stuffed Pork Loin

    Tuesday, April 5 2016 5:20 PM EDT2016-04-05 21:20:44 GMT

    Air date: April 5, 2016. Source: Chef John Folse.

    More >>

    Air date: April 5, 2016. Source: Chef John Folse.

    More >>
  • Strawberry Fool

    Strawberry Fool

    Thursday, March 31 2016 11:52 AM EDT2016-03-31 15:52:18 GMT

    Air date: March 31, 2016. Source: Chef John Folse.

    More >>

    Air date: March 31, 2016. Source: Chef John Folse.

    More >>
  • Orange Chiffon Cake with Mandarin Orange Topping

    Orange Chiffon Cake with Mandarin Orange Topping

    Tuesday, March 29 2016 10:16 AM EDT2016-03-29 14:16:05 GMT

    Air date March 29, 2016. Source: Chef John Folse.

    More >>

    Air date March 29, 2016. Source: Chef John Folse.

    More >>
  • Artichoke Mashed Potatoes

    Artichoke Mashed Potatoes

    Monday, March 28 2016 11:00 AM EDT2016-03-28 15:00:02 GMT

    Air date: March 24, 2016. Source: Chef John Folse.

    More >>

    Air date: March 24, 2016. Source: Chef John Folse.

    More >>
  • Italian Sausage-Stuffed Leg of Lamb

    Italian Sausage-Stuffed Leg of Lamb

    Tuesday, March 22 2016 6:00 PM EDT2016-03-22 22:00:49 GMT

    Air date: March 22, 2016. Source: Chef John Folse.

    More >>

    Air date: March 22, 2016. Source: Chef John Folse.

    More >>
  • White Soda Bread

    White Soda Bread

    Thursday, March 17 2016 6:42 PM EDT2016-03-17 22:42:55 GMT

    Air date: March 15, 2016. Source: Chef John Folse.

    More >>

    Air date: March 15, 2016. Source: Chef John Folse.

    More >>
  • Homemade-Style Corned Beef Brisket

    Homemade-Style Corned Beef Brisket

    Thursday, March 17 2016 6:40 PM EDT2016-03-17 22:40:20 GMT

    Air date: March 15, 2016. Source: Chef John Folse.

    More >>

    Air date: March 15, 2016. Source: Chef John Folse.

    More >>
  • Apple and Almond Butter Fudge

    Apple and Almond Butter Fudge

    Thursday, February 25 2016 4:06 PM EST2016-02-25 21:06:10 GMT
    Air date: February 25, 2016. Source: Chef John Folse. More >>

    Air date: February 25, 2016. Source: Chef John Folse.

    More >>
  • Grilled Chicken Salad

    Grilled Chicken Salad

    Thursday, February 18 2016 4:23 PM EST2016-02-18 21:23:46 GMT
    Air date: February 18, 2016. Source: Chef John Folse. More >>

    Air date: February 18, 2016. Source: Chef John Folse.

    More >>
  • Oeufs Aux Lait (Egg Custard)

    Oeufs Aux Lait (Egg Custard)

    Wednesday, February 17 2016 4:32 PM EST2016-02-17 21:32:17 GMT
    Air date: February 16, 2016. Source: Chef John Folse. More >>

    Air date: February 16, 2016. Source: Chef John Folse.

    More >>
  • Green Bean and Vidalia Onion Salad

    Green Bean and Vidalia Onion Salad

    Thursday, February 11 2016 12:18 PM EST2016-02-11 17:18:33 GMT
    Air date: February 11, 2016. Source: Chef John Folse. More >>

    Air date: February 11, 2016. Source: Chef John Folse.

    More >>
  • Peanut Brittle

    Peanut Brittle

    Tuesday, February 9 2016 6:43 PM EST2016-02-09 23:43:25 GMT
    Air date: February 9, 2016. Source: Chef John Folse. More >>

    Air date: February 9, 2016. Source: Chef John Folse.

    More >>
  • Cajun Vegetable Soup

    Cajun Vegetable Soup

    Thursday, February 4 2016 7:19 PM EST2016-02-05 00:19:12 GMT
    Air date: February 4, 2016. Source: Chef John Folse. More >>

    Air date: February 4, 2016. Source: Chef John Folse.

    More >>
  • Oysters Marie Laveau

    Oysters Marie Laveau

    Monday, February 1 2016 6:11 PM EST2016-02-01 23:11:00 GMT
    Air date: February 2, 2016. Source: Chef John Folse. More >>

    Air date: February 2, 2016. Source: Chef John Folse.

    More >>
  • Blueberry Pancakes with Blueberry Syrup

    Blueberry Pancakes with Blueberry Syrup

    Thursday, January 28 2016 11:52 AM EST2016-01-28 16:52:07 GMT
    Aired January 28, 2015. Source: Chef John Folse. More >>

    Aired January 28, 2015. Source: Chef John Folse.

    More >>
  • Carnival Cabbage and Ground Beef Soup

    Carnival Cabbage and Ground Beef Soup

    Tuesday, January 26 2016 6:44 PM EST2016-01-26 23:44:35 GMT
    Air date: January 26, 2015. Source: Chef John Folse. More >>

    Air date: January 26, 2015. Source: Chef John Folse.

    More >>
  • England Clam Chowder

    England Clam Chowder

    Tuesday, January 19 2016 6:07 PM EST2016-01-19 23:07:22 GMT

    Air date: January 21, 2016. Source: Chef John Folse.

    More >>

    Air date: January 21, 2016. Source: Chef John Folse.

    More >>
  • Corn and Crab Cappuccino

    Corn and Crab Cappuccino

    Tuesday, January 19 2016 6:35 PM EST2016-01-19 23:35:22 GMT
    Air date: January 19, 2016. Source: Chef John Folse. More >>

    Air date: January 19, 2016. Source: Chef John Folse.

    More >>
  • Hot Cajun Pastrami Sandwich

    Hot Cajun Pastrami Sandwich

    Thursday, January 14 2016 7:39 PM EST2016-01-15 00:39:37 GMT
    Air date: January 14, 2016. Source: Chef John Folse. More >>

    Air date: January 14, 2016. Source: Chef John Folse.

    More >>
  • Microwaved Glazed Donut

    Microwaved Glazed Donut

    Tuesday, January 12 2016 6:51 PM EST2016-01-12 23:51:26 GMT
    Air date: January 12, 2016. Source: Chef John Folse. More >>

    Air date: January 12, 2016. Source: Chef John Folse.

    More >>
  • Carol Ducote's Oyster Pie

    Carol Ducote's Oyster Pie

    Tuesday, January 5 2016 6:29 PM EST2016-01-05 23:29:17 GMT

    Air date: January 5, 2015. Source: Chef John Folse - Carol Ducote.

    More >>

    Air date: January 5, 2015. Source: Chef John Folse - Carol Ducote.

    More >>
  • Wassail Punch

    Wassail Punch

    Thursday, December 31 2015 3:18 PM EST2015-12-31 20:18:59 GMT
    Air date: December 31, 2015. Source: Chef John Folse. More >>

    Air date: December 31, 2015. Source: Chef John Folse.

    More >>
  • Orange Julius (Non-Alcoholic)

    Orange Julius (Non-Alcoholic)

    Thursday, December 31 2015 1:43 PM EST2015-12-31 18:43:08 GMT
    Air date: December 31, 2015. Source: Chef John Folse. More >>

    Air date: December 31, 2015. Source: Chef John Folse.

    More >>
  • Champagne Margaritas

    Champagne Margaritas

    Thursday, December 31 2015 1:00 PM EST2015-12-31 18:00:59 GMT
    Air date: December 31, 2015. Source: Chef John Folse. More >>

    Air date: December 31, 2015. Source: Chef John Folse.

    More >>
  • Cane Syrup and Grapefruit Cocktail (Non-Alcoholic)

    Cane Syrup and Grapefruit Cocktail (Non-Alcoholic)

    Thursday, December 31 2015 12:40 PM EST2015-12-31 17:40:57 GMT
    Air date: December 31,2015. Source: Chef John Folse. More >>

    Air date: December 31,2015. Source: Chef John Folse.

    More >>
  • Blood Orange and Rosemary Daiquiri

    Blood Orange and Rosemary Daiquiri

    Air date: December 31, 2015. Source: Chef John Folse More >>

    Air date: December 31, 2015. Source: Chef John Folse

    More >>
  • Juirdmon (Cushaw Pumpkin Pie Filling)

    Juirdmon (Cushaw Pumpkin Pie Filling)

    Thursday, December 24 2015 4:19 PM EST2015-12-24 21:19:40 GMT
    Air date: December 24, 2015. Source: Chef John Folse More >>

    Air date: December 24, 2015. Source: Chef John Folse

    More >>
  • Hot Cocoa Cookies with Hot Cocoa for Santa

    Hot Cocoa Cookies with Hot Cocoa for Santa

    Tuesday, December 22 2015 5:08 PM EST2015-12-22 22:08:27 GMT
    Air date: December 22, 2015. Source: Chef John Folse More >>

    Air date: December 22, 2015. Source: Chef John Folse

    More >>
  • Brine Method for Turkey

    Brine Method for Turkey

    Thursday, December 17 2015 6:29 PM EST2015-12-17 23:29:04 GMT
    Aired: December 17, 2015. Source: Chef John Folse.More >>

    Aired: December 17, 2015. Source: Chef John Folse.

    More >>
  • Roasted Turkey

    Roasted Turkey

    Thursday, December 17 2015 6:37 PM EST2015-12-17 23:37:46 GMT
    (Air date: December 17, 2015. Source: Chef John Folse)More >>

    (Air date: December 17, 2015. Source: Chef John Folse)

    More >>
  • Cajun Sunny Skillet Breakfast

    Cajun Sunny Skillet Breakfast

    Tuesday, December 15 2015 6:23 PM EST2015-12-15 23:23:42 GMT
    (Air date: December 15. Source: Chef John Folse)More >>

    (Air date: December 15. Source: Chef John Folse)

    More >>
  • Chef Folse's Lamb Chops with Mint Salsa Verde

    Chef Folse's Lamb Chops with Mint Salsa Verde

    Air date: December 10, 2015. (Source: Chef John Folse)More >>

    Air date: December 10, 2015. (Source: Chef John Folse)

    More >>
  • Chef Folse's Moroccan Carrot Salad

    Chef Folse's Moroccan Carrot Salad

    Air date: December 8, 2015. (Source: Chef John Folse)More >>

    Air date: December 8, 2015. (Source: Chef John Folse)

    More >>
  • Swiss Chard, Italian Sausage and White Bean Soup

    Swiss Chard, Italian Sausage and White Bean Soup

    Air date: December 3, 2015. (Source: Chef John Folse)More >>

    Air date: December 3, 2015. (Source: Chef John Folse)

    More >>
  • Chef Folse's Whipped Parsnips with Roasted Garlic

    Chef Folse's Whipped Parsnips with Roasted Garlic

    Air date: December 1, 2015. (Source: Chef John Folse)More >>

    Air date: December 1, 2015. (Source: Chef John Folse)

    More >>
  • Chef Folse's Leek and Butternut Squash Soup

    Chef Folse's Leek and Butternut Squash Soup

    Air date: December 1, 2015. (Source: Chef John Folse)More >>

    Air date: December 1, 2015. (Source: Chef John Folse)

    More >>
  • Chef Folse's Pizza Casserole Deluxe

    Chef Folse's Pizza Casserole Deluxe

    Air date: November 12, 2015. (Source: Chef John Folse)More >>

    Air date: November 12, 2015. (Source: Chef John Folse)

    More >>
  • Chef Folse's Potlikker Greens and Tasso with Noodles

    Chef Folse's Potlikker Greens and Tasso with Noodles

    Air date: November 12, 2015. (Source: Chef John Folse)More >>

    Air date: November 12, 2015. (Source: Chef John Folse)

    More >>
  • Country Gravy Breakfast Casserole

    Country Gravy Breakfast Casserole

    Air date: November 5, 2015 (Source: Chef John Folse)More >>

    Air date: November 5, 2015 (Source: Chef John Folse)

    More >>
  • Chef Folse's Espresso Brownies

    Chef Folse's Espresso Brownies

    Air date: November 3, 2015 (Source: Chef John Folse)More >>

    Air date: November 3, 2015 (Source: Chef John Folse)

    More >>
  • Chef Folse's Spinach and Lump Crabmeat Quiche

    Chef Folse's Spinach and Lump Crabmeat Quiche

    What’s great about this recipe is that it can be made with any type of seafood, even mixed, and it’s wonderful with chicken as well. Get creative and try adding some of your favorite seasoning meats such as andouille, tasso or chopped smoked sausage.More >>

    What’s great about this recipe is that it can be made with any type of seafood, even mixed, and it’s wonderful with chicken as well. Get creative and try adding some of your favorite seasoning meats such as andouille, tasso or chopped smoked sausage.

    More >>
  • Chef John Folse's Yambilee Pie

    Chef John Folse's Yambilee Pie

    Thursday, October 29 2015 6:12 PM EDT2015-10-29 22:12:00 GMT
    There are no two ingredients more associated with Halloween or the fall season than sweet potato and pumpkin. In fact, when cooked, the color and texture of these ingredients are often indistinguishable. Personally, I love the rich flavor of yams in desserts, and somehow this yambilee pie has become my holiday favorite.More >>
    There are no two ingredients more associated with Halloween or the fall season than sweet potato and pumpkin. In fact, when cooked, the color and texture of these ingredients are often indistinguishable. Personally, I love the rich flavor of yams in desserts, and somehow this yambilee pie has become my holiday favorite.More >>
  • Chef Folse's Boudin-Stuffed Meatloaf With Spicy Barbecue Sauce

    Chef Folse's Boudin-Stuffed Meatloaf With Spicy Barbecue Sauce

    Tuesday, October 27 2015 3:54 PM EDT2015-10-27 19:54:51 GMT
    I thought I would share my recipe with you for this upcoming big game or other friendly gathering. Entrée or sandwich … your choice!More >>
    I thought I would share my recipe with you for this upcoming big game or other friendly gathering. Entrée or sandwich … your choice!More >>
  • Chef Folse's Chicken Scallopini with Saffron Cream Sauce and Purple Grits

    Chef Folse's Chicken Scallopini with Saffron Cream Sauce and Purple Grits

    Thursday, October 22 2015 6:39 PM EDT2015-10-22 22:39:10 GMT
    Coming from the dried stigmas of a flower, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound, which explains why it is the world’s most expensive spice. Because of its cost and intense flavor, very little saffron is required for culinary purposes and the key is to distribute it evenly.More >>
    Coming from the dried stigmas of a flower, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound, which explains why it is the world’s most expensive spice. Because of its cost and intense flavor, very little saffron is required for culinary purposes and the key is to distribute it evenly.More >>
Powered by Frankly