Grilled Tenderloin of Venison in Tea Brine

During hunting season, this is a great way to prepare deer at the camp. Although if you have some in the freezer, it is good any time of year, too. If preferred, pork loin can be used in place of venison.

  Pasta Fazul

  Slow-cooked Korean-style beef short ribs

Dulce de Leche Dark Chocolate Bread Pudding

Grandpa’s Potato, Shrimp, Ham, and Sausage Soup

The Ultimate Holiday Cabbage Casserole

LA chef sets Guinness World Record for largest pot of seafood gumbo

Texas-Style Barbecued Brisket

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  Overnight Pork Roast

Italian Chocolate-Almond Cake

Carrot and Tri-Colored Cauliflower Salad

Gingerbread-Pear Loaf Cake

Spiked Hot Chocolate Barataria Bay

Red Beans, Rice, and Sausage Gumbo

  Brown Oyster Stew in Pastry Shells

Most early oyster recipes in New Orleans, including stewed oysters, deviled oysters, and oyster patties, called for cream thickened with flour rather than dark brown roux.

Creamed Spinach with Sugar-Cured Ham and Minced Yams

Who doesn’t love creamed spinach?

  Roasted brussels sprouts with crispy prosciutto

Don’t dare turn your nose up at Brussels sprouts!

Chef Folse offering Thanksgiving Day buffet at White Oak Plantation

Chef John Folse is offering up a Thanksgiving Day buffet at White Oak Plantation.

  Baked Butternut Squash with ‘Pillow’ Topping

HOLIDAY HELPING HANDS: Community members asked to purchase bags, fill them with food for families in need

Pork and Yam Breakfast Sausage

Cookie-dunking for your convenience: Oreo releases Ultimate Dunking Set just in time for the holidays

Mallard Duck Ham over Rice Dressing

Applewood Bacon and Three-Squash Casserole

Blue Bell brings back a classic

Blue Bell is bringing back a fan favorite treat to keep with the giving season.

Grilled Loin of Pork with Persimmon Glaze

Grilling is a great way to infuse smoky flavor into pork tenderloin.

Duncan Hines cake mixes recalled

Duncan Hines issues recall on cake mixes.

Frito-Lay recalls popcorn bags filled with cheese-flavored tortilla chips

Frito-Lay issues a popcorn recall for some products.

Red Bean and Andouille Dip

This delicious home-style dip offers an abundance of flavor and may be served hot or cold with fresh vegetables, tortilla chips, or French bread croutons.

Voodoo Greens

Just as a voodoo sorceress can wield mysterious power over her intended prey with a supernatural potion, this dish can hold you under its spell with a vast array of herbs, greens, sausages, and meats. Partake of voodoo greens if you dare!

  Apple and Mixed Berry Crumble

Classic comfort food, this dessert is filled with fresh apples, blueberries, and raspberries for wonderful flavor and color. The recipe contains oats, which also makes this perfect for breakfast.

Beer-Braised Hot Dogs with Sweetened Sauerkraut

I love the combination of sauerkraut and dogs. With all the craft beers here in Louisiana, you are certain to find a slightly sweetened fruity beer to enhance this dish.

DIG Baton Rouge kicks off 3rd annual Burger & Beer Week

DIG Baton Rouge kicks off the 3rd annual Burger & Beer Week

Pumpkin and Pecan Bread

Pumpkin is a vegetable that can fit into any recipe ranging from soups to desserts because of its unique flavor and texture. This pumpkin and pecan bread recipe is perfect for a Fall breakfast or upcoming holiday meals.

Juirdmon: Cushaw Pumpkin Pie Filling

Most of the old Cajun and Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices, as Juirdmon. This filling could be placed into a pie shell or made into turnovers.

Chargrilled Oysters

Although many people think the origin of baked oysters is Drago’s or Acme Oyster House in New Orleans, the recipe was actually given to us by the Native Americans. The dish was made popular when Abraham Lincoln had his cook create the delicacy on the White House lawn for his inauguration.

Spicy Italian Sausage and Shrimp Linguine with Honey-Tomato Sauce

If you’ve never paired fresh tomatoes with honey and vinegar, this sauce might seem a bit unusual at first, but it is actually quite delicious.

Foodies rejoice? Frozen, pre-cut avocados sold in stores

Big fan of guacamole, avocado toast and smoothies? Frozen and pre-cut avocados are now in stores.

The Perfect Lemon Bars

Lemon bars are the perfect pairing for Afternoon Tea. This recipe achieves its delicious lemon flavor by using lemon zest and fresh lemon juice.

Krispy Kreme brings back a fan favorite

Starting Sept. 7, Krispy Kreme is bringing back a wildly popular fan favorite.

Alligator Sauce Piquante

This recipe proves the point that in Cajun Country anything can go into a sauce piquante. In this spicy sauce, it is recommended that you use alligator tail meat due to its texture and light to white color.

Nationwide recall for chicken sold by Wayne Farms

Wayne Farms is recalling more than 430,000 pounds of chicken due to the possibility of pieces of metal being mixed in with the food.

Do not eat, do not buy Kellogg’s Honey Smacks cereal, FDA warns

The FDA says this second alert was issued because the CDC has continued to receive reports of illnesses linked to the cereal, so they are reminding consumers to not eat it.

Shrimp and Potato Pancakes

The Germans are famous for their pancakes and dumplings. Potatoes a major cash crop of the Germans became one of their favorite ingredients and were used in many different dishes.

Oven-Cooked Barbecued Beef Brisket

Preparing a brisket can be overwhelming for some home cooks. Barbecuing or smoking brisket can be time-consuming and tedious. This oven-cooked barbecued beef brisket is ideal for overnight preparation.

Spicy Italian Meatball Peacemaker

After a night of drinking and carousing in the French Quarter, the dockworkers of early New Orleans would often bring an overfilled po'boy to their family at daybreak as an offering of peace. This ultimate po'boy sandwich became known as the peacemaker.

Gâteau de Figue (Fig Cake)

In the summer months, figs are plentiful in south Louisiana.

Baked Muffuletta Pasta

The Muffuletta is an Italian sandwich created in the late 1800s. The sandwich originated when Italian merchants working in New Orleans markets placed a mixture of broken green and black olives that were found on the bottom of olive barrels on loaves of round Italian bread known as "muffs."

Crab Louis Salad

Many restaurants lay claim to the origin of Crab Louis. However, there are two possibilities that I hang my hat on.

Pan-Fried Pork Chops with Apple Cider and Diced Apples

The English settling the Feliciana parishes of Louisiana brought with them from New England a taste for apples and cider in their cooking. Certain apple varieties grew well in Louisiana and thus, cider could be produced for this dish.

Catfish Pot Pie with Vegetables

Pot pies are great to serve at the fishing camp, although this recipe is elegant enough for a Sunday dinner table.

Crab Rémoulade with Fried Green Tomatoes

Those who saw the movie "Fried Green Tomatoes" have probably longed for this specialty of the Whistle Stop Café. It is simple to make, and the crabmeat can be easily substituted with other seasonal seafood.

Lavender creole cream cheese ice cream

What screams summertime more than ice cream? This is the perfect complement to those warm summer days.

Heirloom Tomato Salad With Honey-Whipped Goat Cheese

Heirloom tomatoes are typically sweeter than other tomato cultivars. This recipe combines tomatoes, honey-whipped goat cheese and balsamic vinegar for a light and interesting salad course.

The Ultimate Sweet and Smoky Barbeque Sliders

Although this recipe is for leftover brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the leftover meats with your favorite barbecue sauce for an interesting and unique barbecue sandwich.

Classic Apple Pie

Ever since that first apple orchard was planted on Beacon Hill, overlooking Boston Harbor, apples have been the chief ingredient in America's premier dessert. After all, nothing is more American than apple pie.

Praline and Peach Ice Cream

Peaches are plentiful in early summer and are often eaten on ice cream. By combining the traditional Louisiana dessert, pralines, with fresh Ruston peaches, an ice cream flavor like no other is created.

Creole Crawfish and Andouille Risotto

The key feature in a good risotto is perfectly cooked rice. This recipe is also a great use for leftover crawfish tails from your last crawfish boil.

The Ultimate Bloody Mary

The Bloody Mary was created in Paris by Pete Petiot at Harry's New York Bar in 1921. It was originally called the "Bucket of Blood" or the "Red Snapper."

Crabmeat and Shrimp Stuffed Summer Squash

The recipe takes a traditional vegetable of Bayou Country and gives it a different twist by stuffing it with shellfish.

Spicy Corn Relish

This relish can be used as an appetizer with chips or crackers. It is also the perfect accompaniment for anything from the barbecue pit such as burgers, chicken, or beef.

Pan-Fried Catfish with Shrimp Creole

This recipe gives you the best of both worlds: crispy-fried catfish fillets and spicy Shrimp Creole.

  Tarte à la Bouie

Because eggs and milk were so plentiful in Bayou Country, custard-based desserts were quite common. Tarte à la Bouie is one of the oldest desserts from this area.

Plume de Veau

Plume de Veau is a veal steak cut from the veal short loin and is normally a maximum of 6 ounces. It is first pan seared and then finished by roasting and topped with the classic veal sauce such as demi-glacé and forestiére sauce.

Summer Vinaigrette with Creole Tomato Salad

Ah, sweet summertime is right around the corner. From Father's Day to the 4th of July, cookouts will be in full swing. This recipe is an ideal accompaniment to BBQ and more.

Grilled Salmon Steaks with Mustard Glaze

Salmon is one of the most delicate fish in the sea and tastes great cooked on the grill. This method will show you the proper way to grill it without losing the skin.

The Perfect Grilled Steak with Homemade BBQ Rub

Steak! One simple word that spells a whole lot of pleasure.

Avocado Salsa

This recipe combines avocado and jalapeños to create this tasty salsa. It's great for an appetizer with chips or a taco topping.

Red Wine Chocolate Ganache Cake

This cake is super simple, but the addition of the red wine takes this one to another level. Perfectly ideal for holiday celebrations, like Mother's Day, or even an afternoon snack.

Fire-Roasted Shrimp and Mixed Vegetables

The great thing about this dish is that you can make it what you want by alternating vegetables or choosing chicken, beef, or a different seafood. This meal is also perfect for quick outdoor grilling, and the cleanup is a breeze!

Kentucky Derby Hot Brown Sandwich

There is an open-faced turkey sandwich that originated in Louisville at the Brown Hotel. Chef Fred K. Schmidt created the first recipe in 1926. Today, the Brown Hotel still serves up about 800 of these sandwiches per week.

Crabmeat and Tomato Basil Sauce with Linguine

What a great Italian pasta dish!

Orange Lost Bread

In Louisiana, "Lost Bread," is also known as Pain Perdu, which is a French toast recipe.

Baked Chicken and Spaghetti

It would be interesting if someone were able to identify the number of dishes created in Cajun and Creole cuisine featuring chicken. Of course, this would be an impossible task.

Barbecued Shrimp Sandwiches

This simple barbecued shrimp sandwich is an excellent option for patio parties, and you may even get creative with the type of bread or sandwich roll used in the recipe.

Grand Coteau Chocolate Pecan Pie

This pecan pie is usually served here on special holidays, and the pecans used in the dish are actually harvested from the very trees growing on and around the Academy grounds.

Strawberry and Lemon Pie

When spring rolls around, the refreshing flavor of lemon pie fills the mouths of many people in south Louisiana. However, the tart lemon flavor can be enhanced with the addition of fresh strawberries or blueberries.

Pimiento Cheese Burgers

Chili, ketchup, and mustard are all forbidden, as all the flavor you need is included in the pimiento cheese topping.

Gumbo Z'Herbes

Throughout time, similar recipes have been called many names, but the main ingredients remain the same.

Herb-Encrusted Lamb Lollipops

In this dish, the lamb has been seasoned with herbs to enhance the flavor of the meat.

White Oak Plantation offering Easter Sunday brunch

On Sunday, April 1, Chef John Folse and the White Oak Plantation will celebrate Easter with a brunch buffet.

Carrot and Potato Pancakes

Topped with a delicious sour cream, this recipe makes for a great appetizer or meal on its own.