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 andouille with the sweetness of caramelized onions and fresh herbs to create a wonderful lighter side to any main dish.

  Bayou Lacombe Seafood Sliders

  Upside-Down Orange Biscuits

  Mixed Wild Mushrooms with Pappardelle

  Gator Boulettes in Spicy Creole Sauce

  Silver Queen Corn on the Cob with Basil-Pepper Butter

  Chick-on-a-Stick with Sweet n’ Spicy Orange Marinade

  Peach and Blueberry Crostata

  Fried Eggplant Médaillons with Marinara Sauce

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  Lobster BLT

  Tuscan Shrimp Pasta

  Apple and Calvados Pockets

  Bisque of Artichoke, Crab, and Jumbo Shrimp

  Angel Food Cake, Summer Fruit, and Yogurt Parfait

  Spicy Horseradish Pickles

  Twin Melon, Shrimp, and Avocado Salad

The melons are a sweet complement to the avocado and the goat cheese. These lettuce wraps will definitely be a hit.

Emerge Juice brings fresh flavors to White Star Market lineup

Emerge Juice, a Lafayette-based juicery, is squeezing its way into Baton Rouge’s White Star Market.

  Southwest Venison Fajitas with Papaya-Avocado Salsa

Break out the grill! Your family will love these delicious fajitas.

  Sweet and Sassy Strawberry Soup

I’m not quite sure if this recipe should fall into the category of soup or “sassy strawberry malt!” Either way, I have to say this soup could be the perfect beginning or ending to any meal – especially during our hot Louisiana summers.

  Nice and Spicy Catfish Po’Boy

  The Official Assembly of a Traditional Chicago-Style Hot Dog

  Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

  The Ultimate Crab Cake Burger

  Quick and Smoky Cajun-Baked Beans

  ‘Guaranteed to be Tender’ Baby Back Ribs with Blackberry Barbecue Sauce

  Blueberry Golden 25 Vanilla Ice Cream

It is called Golden 25 because of its rich yellow color and the 25 percent butter fat in the custard.

Wendy’s spicy chicken nuggets are returning this August

Taste buds everywhere rejoice.

  Herradura Shrimp

This shrimp dish comes from the Crescent City institution, Drago's Seafood and is a favorite entrée choice among diners.

  Chicken and Creole Tomato Pomodori

While Italian tomato sauces are traditionally made with Roma tomatoes, here in south Louisiana, the Creole tomato is a delicious alternative.

  Crockpot Pulled Pork Sandwich

This is a simple dish to prepare because it cooks itself. Slow-cooking the pork shoulder will cause the meat to soften and fall apart.

Waitr offering free deliveries for Father’s Day weekend

Get your dad his favorite restaurant meal even easier this Father's Day.

Cheerios, Nature Valley cereals contain Roundup ingredient, study finds

Twenty-one oat-based cereal and snack products popular with children contain traces of glyphosate, the active ingredient in the weed killer Roundup.

  Grilled Red Snapper with Vegetable Relish

Summer is here and chances are you will be breaking out the grill. Often overlooked, grilled fish are delicious, and this recipe is a perfect example!

  Bourbon Peach Cobbler

In the 1800s, Houmas House Plantation was famous for ending meals with peach cobbler. This recipe is a rendition of the dish served during those plantation dinners.

  Shrimp in Pepper-Butter and Beer Sauce

We often see shrimp and shellfish simmered in beer or wine. In fact, one of the most famous shrimp dishes I have ever eaten was the drunken shrimp of Hong Kong, which inspired this recipe.

  Grilled Flank Steak Senegal

This age-old dish from Nigeria, Africa is often called “fiery stick.” However, here in Louisiana, it is more commonly called “Grilled Flank Steak Strips.”

  Creole Twice-Baked Potatoes

May is National Loaded Potato month. With crawfish, beef, and veggies, these are not your average twice-baked potatoes.

  Steak Burgers au Poivre

This burger is topped with an unique pepper sauce and fried onions, so you cannot get much better than that.

  Grilled Salmon with Olive-Tomato Butter

This fish can be grilled outdoors or baked indoors. The tomato paste is added to the butter mixture for a hint of Italian richness.

  Lemon Creole Cream Cheese Panna Cotta with Ponchatoula Strawberry Sauce

The original panna cotta came from the Italians. This “egg-less” custard is a refreshing dessert for warm spring days.

  Spinach Salad with Sautéed Louisiana Pears

Pears are often grown in backyards or home orchards in Louisiana. The abundance of this fruit lends itself to many interesting cooked pear recipes.

  Chocolate Velvet Cheesecake

The chocolate blended with the cream cheese in this recipe creates a texture that is indeed velvet in nature. The secret to success here is not to overcook the cake.

  Baked Garlic Chicken

One of the largest settlements in the city of New Orleans is Little Italy. The Italians operated the produce and truck farming industries in Louisiana. Often, garlic chicken was sold at the market by these farmers.

  Fillet of Sole with Crawfish in Sauce Sauternes

Dover sole is probably the most common variety of sole fish. Its name comes from the seaport town of Dover, Kent, England, located on the Strait of Dover.

  Mint Julep Cake

What cocktail is more traditional at the Kentucky Derby than a Mint Julep? The classic southern favorite is transformed into dessert with this recipe. As much as everyone loves the beverage, they will love the cake even more!

  Roasted Garlic Soup

Nowadays, there is a month or day to celebrate every food, vegetable, or spice imaginable! April is National Garlic Month.

  Strawberry Upside-Down Cake

This time of year, you can’t have too many strawberry dessert options! Strawberries grow so well in Louisiana, especially around Ponchatoula, which is widely known for its berry crop.

Asparagus Quiche with Crabmeat and Bacon

Although the main ingredients of a quiche are standard, quiches are truly versatile. You can add meat, vegetables, or seafood.

  Crawfish-Stuffed Rack of Lamb

By stuffing the loin of lamb with Louisiana seafood, we give this earthy flavored meat a new dimension.

  Thelma Parker’s Shrimp Pie

Thelma Parker, long-time cook at Madewood Plantation, is famous for her Shrimp Pie. Her original recipe calls for canned shrimp soup, but this variation of her dish is a more traditional method.

  Pimiento Cheese, Bacon, and Roasted Red Pepper Finger Sandwiches

Each year at the Masters Golf Tournament, spectators enjoy many of the same, traditional foods that have been served at Augusta National for decades. One of the most famous foods is the pimiento cheese sandwiches.

  Crawfish Boulettes Po’Boy with Étouffée Sauce

In Louisiana, one of the most economical and tastiest dishes you can serve to your family is a platter of fish boulettes.

  Crab Grilled Cheese R’evolution

Who doesn’t like a good grilled cheese sandwich?

  Fillet of Speckled Trout Prince Murat

The name of this dish was inspired by the historic Prince Murat Hotel, located in Baton Rouge. The hotel was named for Prince Achille Murat of Naples, the nephew of Napoleon Bonaparte.

  Stuffed Quail Bottolfs

My favorite dishes came from the old Bottolfs Manor in Hammond. I fully expect you to enjoy it as well.

Artichoke and Oysters Dunbar

This dish is named after the great restaurateur, Corinne Dunbar, who established one of the most celebrated restaurants in New Orleans.

  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

This recipe incorporates their love of meat pies with the cathead biscuits of the south.

  Chip Veillon’s Teal Duck

From the moment I tasted this teal recipe, I knew I had to have it, but I had to wait until hunting season was over for my friend Chip Veillon of White Castle, La. to write it out for me.

  Lobster and Sweet Pea Risotto

For those who have not eaten risotto, it is one of Italy’s best-known rice dishes.

  Mardi Gras Crab Salad

This salad gets its name from the confetti of ingredient colors used in the recipe.

  Oyster Pan Roast Courir de Mardi Gras

The Oyster Pan Roast is a stewed oyster dish created at New York’s famous Grand Central Oyster Bar.

  Mamere’s Potato, Shrimp, and Andouille Stew

Years ago, potato stew became a common substitution for red beans and rice on “Monday wash day” in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.

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

WAFB’s Stirrin’ It Up app features dozens of delicious recipes from renowned Louisiana chef, John Folse.

  Flies may be the answer to waste problems at LSU

In the race to find green solutions for today’s problems, for one scientist inside an LSU greenhouse, the answer may be black -- the black soldier fly to be exact.

  Creole Country Cornmeal Pecan Waffles

This interesting waffle recipe was created by two Creole women, Ms. Young and Ms. Murphy. These frugal women never let a single thing go to waste and often-combined leftover fruit with syrups as the perfect topping for waffles.

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

They asked the people, and the people spoke.

  Hunters’ Weekend Vegetable Soup

Any of your favorite vegetables such as turnips, sweet potatoes, or white beans may be added to the soup. You may also wish to add duck breast or any other game meat as well.

  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.

  Spicy Tomato and Lobster Linguine

Pasta is one of those comfort dishes that many people enjoy. Imagine how much they will love this recipe, since lobster is added as the main ingredient.

  Smothered Seven Steaks

The seven steak is so named due to the shape of the bone associated with the cut of meat. The steak is normally pan-fried and served with a light onion gravy.

  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

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

This recipe is a traditional Italian dish, and is often referred to as “pasta e fagioli” in Italy. The phrase “e fagioli” simply means, “and beans.”

  Smothered Chicken with Butter Beans

Ah comfort food… ain’t it grand? It’s even better when it doesn’t make you “grander.”

  Slow-cooked Korean-style beef short ribs

Slow cooking allows the cook to prepare the ingredients, place them into a cooker and leave the meal to cook itself for up to 8 hours

  Dulce de Leche Dark Chocolate Bread Pudding

Dulce de leche is Spanish and literally translates to “milk candy.” This recipe is yet another variation of traditional bread pudding, made with the famed caramel sauce.

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

Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left from a boucherie. Potatoes, found in abundance year round, were a hearty addition to any 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.