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.