Braised Pork Shanks with White Beans and Winter Vegetables

Pork shanks are great for braising. They can be found in the meat department of most stores year round.

  Smothered Seven Steaks

  Steamed Whole Fish

Doc’s Primo Chili

Crab Beignets Pontchartrain

Pork Schnitzel

Grilled Tenderloin of Venison in Tea Brine

Pasta Fazul

Continued Coverage

  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

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

  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

Spiked Hot Chocolate Barataria Bay

Red Beans, Rice, and Sausage Gumbo

Brown Oyster Stew in Pastry Shells

Creamed Spinach with Sugar-Cured Ham and Minced Yams

Roasted brussels sprouts with crispy prosciutto

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?

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.

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.

Grilled Loin of Pork with Persimmon Glaze

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

  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.

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.

Alligator Parmesan DiSalvo

Guy DiSalvo, from Latrobe, Pennsylvania, is an exceptional Italian chef. His marinara is a great example of simplicity and seasoning done just right to create an amazingly tasty dish. In fact, it is the perfect topping for veal or eggplant parmesan. Here is my version, which utilizes alligator.

So Fetch! There is a new Mean Girls cookbook for those on an all-carb diet

Jonathan Bennett, the actor who played Aaron Samuels on the hit comedy Mean Girls, has released a new cookbook for fans of the film.

Duo of Sausages Smothered in Apples

Early settlers found wild apple trees growing in Louisiana and often made wine with the fruit or included it in recipes. This sausage, created in central Louisiana, is flavored with apples and cider.

Lobster Rolls Creole Style

Lobster rolls are a traditional New England favorite. With lobsters easily available in local supermarkets, we can enjoy this delicious seafood dish here in Louisiana.

Chicken Paella

Paella significantly influenced Louisiana cooking. Not only was the dish the forefather of jambalaya, but it was also a hearty meal that kept many Cajun and Creole families alive during hard times.

Big Easy Buffalo-Style Shrimp

We’ve all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we’ve taken Buffalo-style to a whole new level by introducing jumbo shrimp into the hot sauce recipe.

Braised Doves Evangeline

In Bayou Country, dove season meant not only good sport shooting, but also wonderful game birds for the table.

Oyster and Artichoke Bisque

Once again, Louisiana gulf oysters are used to create a masterpiece among cream based soups.

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.

Crawfish and Orzo Pasta Provençale

To cook anything provencale style, it simply means Southern French or Mediterranean. Translated that means fresh, seasonal, and generally healthier.

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.