Food

  St. Joseph’s Fava Bean Soup

St. Joseph’s Day, or the “feast day of St. Joseph,” is March 19. The tradition of building the altar to St. Joseph began as far back as the Middle Ages in gratitude to St. Joseph for answering prayers for deliverance from famine.

  Irish Eyes Chicken Pot Pie

  Chip Veillon’s Teal Duck

  Lobster and Sweet Pea Risotto

  Mardi Gras Crab Salad

  Oyster Pan Roast Courir de Mardi Gras

  Mamere’s Potato, Shrimp, and Andouille Stew

Download WAFB’s Stirrin’ It Up app, featuring recipes from Chef John Folse

  Flies may be the answer to waste problems at LSU

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  Creole Country Cornmeal Pecan Waffles

  Chicken and waffles pizza is the pie we never knew we needed, until now

  Hunters’ Weekend Vegetable Soup

  Braised Pork Shanks with White Beans and Winter Vegetables

  Spicy Tomato and Lobster Linguine

  Smothered Seven Steaks

  Steamed Whole Fish

The simplistic flavors of this dish create a delicious meal that is perfect for special occasions, big or small.

  Doc’s Primo Chili

There are few things better than a big pot of chili! While this recipe has many traditional ingredients, it also has a flavor unlike any other chili because of the apple pie spice and cocoa powder.

  Crab Beignets Pontchartrain

Beignets or fritters are extremely common in southern cuisine. Nothing makes these dishes more Louisiana than the addition of lump crabmeat.

  Pork Schnitzel

Originally, this recipe was from Chef Gunter Preuss of Broussard's Restaurant in New Orleans, who used veal.

  Grilled Tenderloin of Venison in Tea Brine

  Pasta Fazul

  Smothered Chicken with Butter Beans

  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

Casseroles are synonymous with the holidays. They are so versatile! This one would go great with a holiday ham or even your black-eyed peas on New Year’s Day.

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

Chef John Folse just set a new Guinness World Record for the largest pot of seafood gumbo at the Walk-On’s Independence Bowl.

  Texas-Style Barbecued Brisket

This is a simple yet delicious recipe that holds the magical combination of smoke, heat, and time that guarantees a juicy, smoky, meaty perfection!

  Overnight Pork Roast

Well-seasoned pork roasts are a hallmark of Louisiana cuisine. The secret to this roast’s buttery texture is the unusual preparation method.

  Italian Chocolate-Almond Cake

This cake is also known as “torta caprese.” As that name suggests, this dessert originated from the Italian isle of Capri.

  Carrot and Tri-Colored Cauliflower Salad

These colorful carrots and cauliflowers are not only visually appealing, but taste great too. Serve this salad as a side or add a protein like grilled chicken breast for a light entrée.

  Gingerbread-Pear Loaf Cake

Your family and friends will love this different, but yummy loaf cake!

  Spiked Hot Chocolate Barataria Bay

This beverage was inspired by Jean Lafitte and his pirates stealing chocolate and candy in Barataria Bay. Complete with peppermint schnapps and rum, your friends and family will be asking for this recipe, no doubt.

  Red Beans, Rice, and Sausage Gumbo

In the 1700s, the Acadians in Louisiana started growing red beans in their gardens. Centuries later, this eventually inspired the start of Blue Runner® Foods in 1918, and it has been a Louisiana tradition ever since!

  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

Butternut squash is plentiful this time of year, so why not utilize it for your next holiday gathering?

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

The Greater Baton Rouge Food Bank, Associated Grocers, Coca-Cola, WAFB, and others are joining forces to help families in need.

  Pork and Yam Breakfast Sausage

Pork is often served with fruit or fruit-flavored sauces to help enhance the taste. Although technically vegetables, yams have a sweet flavor that makes them an equally suitable accompaniment to the meat.

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

The set, which sells for $17.98 at Walmart, features two mugs with a place to stack your Oreos, and two red tongs to dunk them in your milk.

  Mallard Duck Ham over Rice Dressing

Mallard ducks are prevalent in the marshy regions of Louisiana, and they are the most abundant ducks in the Mississippi Valley. These ducks like fresh water, although they rarely dip beneath the surface except to avoid danger.

  Applewood Bacon and Three-Squash Casserole

This interesting dish may be served as a side dish, entrée, or pasta topping.

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.