Candied Yams and Persimmon Flan

Candied yams and persimmons are a terrific flavor combination.

  French Market Fruit Pizza

  Oyster and Artichoke Patties

  Fig and Pecan Pie

  Baked Cushaw and Yams

  Bisque of Pumpkin and Crab

  Jones Creek Bourbon Brownies

Continued Coverage

  Mama Fresina’s Gorgonzola and Artichoke Linguine

  Beer-Braised Barbecued Chicken

  Squash and Corn Casserole

  Braised Pork, Sausage, and Persimmons

  Muffaletta Pasta Salad

  Bavarian Apple Walnut Bread

  Beer Cheese Pimiento Spread

Let’s celebrate Oktoberfest with this tailgating favorite at your next gathering!

  The Silkiest Corn Risotto

Risotto is a northern Italian dish of short-grain rice cooked in butter or oil with stock derived from meat, seafood, or vegetables.

  Garlicky Cuban Hot Dogs

Mojo is a Cuban sauce made from the juice of oranges and limes.

  Alligator Chili

Here is an old camp recipe for alligator chili.

  Chilled Cauliflower Soup with Bacon and Croutons

  Shrimp Pasta with Bacon and Creamy Mushrooms

  Bacon, Lobster, Lettuce, and Tomato Sandwiches

  Crème Brûlée Lost Bread

  Peach-Lacquered Chicken Wings

  Fig Ice Cream

  Shrimp and Andouille Mac and Cheese

Who doesn’t love Mac & Cheese?

  Campanelle with Red Pepper and Tomato-Ricotta Pesto

Pesto Calabrese, from Calabria region in Italy, is a simple purée with a base of sweet red peppers, tomatoes, and Ricotta cheese.

  Catfish Paella

Paella is considered the national dish of Spain.

  Mediterranean Orzo Salad

This cold pasta salad combines orzo with marinated artichoke hearts, feta cheese, and mixed olives to create a great-tasting dish straight from the Greek isles.

  Sautéed Breast of Duck with Caramelized Peaches

Often, the breasts of large ducks or small geese were removed for pan sautéing.

  Watermelon Salad with Feta and Serrano Chiles

This watermelon salad makes a light and refreshing accompaniment to any grilled meat or fish dish.

  Smashed Burgers

Remember to be assertive when pressing the patties with the pan!

  Mexican Sweet Corn Cake (Panqué de Elote)

This simple baked treat is a common offering in Mexico City.

  Grilled Catfish Salad

Poached or grilled fish salads are regularly presented at gatherings and events across Louisiana.

Pasta with Italian Sausage, Tomato, and Eggplant

Here, eggplant is added to the pasta along with Italian sausage and tomatoes, to create a unique yet refreshing dish!

  Giant Mushrooms Stuffed With Crabmeat

Giant Mushrooms Stuffed With Crabmeat

  ‘Oven-qued’ Country-Style Ribs

Who doesn’t like barbequed country-style ribs?

  Thai-Spiced Watermelon Soup with Shrimp and Crabmeat

Watermelon, a gift from Africa, is a great summer joy in the south.

  Avocado, Pistachio, and Rum Ice Cream

This recipes features wonderful nuts (pistachios) with the rich, smooth avocado and the luscious rum made at Chef Folse's distillery, and the end result is this unique ice cream with incredible flavor.

  Carpetbag Steak

This steak gets its name from the large opening in the top of the carpetbags that were carried by the Northern entrepreneurs who flooded the south after the Civil War looking for opportunities.

  Broccoli and Tri-Colored Cauliflower with Orange-Ginger Dressing

Did you know orange and purple cauliflowers contain vitamins and healthful nutrients not found in the white variety?

  Stuffed Crabs

When purchasing crabmeat from the store, it’s important to spread it over a cookie sheet prior to use to pick any remaining cartilage or shells from the meat.

  Sister Fatima’s Chicken and Peanut Butter Stew

Peanut butter may seem to be a strange ingredient for stews and soups, but you will be amazed at the results.

  Cream of Roasted Cauliflower Soup with Crawfish and Crabmeat

You can substitute the crawfish and crabmeat with duck or chicken for a different taste, or you can eliminate the meat entirely and use chicken stock to create a velvety cream of cauliflower soup.

  Crawfish and Asparagus Risotto

Risotto is a dish of short-grain rice cooked in butter or oil with stock and various seasoning vegetables, such as onions and bell peppers.

  Baked Eggs with Crawfish and Mushrooms in Ham Baskets

This dish includes all ingredients necessary to create a complete meal.

  Pain Perdu Count Pontchartrain

Here we’ve taken the liberty of using leftover king cake from our Mardi Gras celebration to create the perfect breakfast dish in honor a French count in the court of King Louis XVI.

  Creole Caponata

This traditional Italian eggplant dish has been redefined here as Creole with the addition of yellow squash and zucchini.

  Crawfish Cakes Galatoire

Galatoire’s has created many dining traditions in the Crescent City, and it is not uncommon for guests to arrive for lunch and still be enjoying fine wine and food when the dinner crowd arrives, especially on Fridays.

  Filet of Beef Viala

The old Viala Plantation, named for a prominent Louisiana family, was reputed to have been the home of the famous pirate, Jean Lafitte, from 1799 to 1804.

  Boucherie-Day Braised Pork Chops

On boucherie day, you can imagine a dish like this being devoured by the butchers and helpers.

  Port Hudson Buttermilk Pie

Buttermilk was once a byproduct of the churning of milk or cream to make butter. Today, this sour-flavored milk is used as a main ingredient in salad dressings, soups, and desserts.

  Rabbit and Smoked Pork Sausage Sauce Piquante

Sauce piquante, or “peppery sauce”, is a stew-like dish of French origin in Louisiana.

  The Ultimate Super Bowl Meatballs

Are you ready for the Super Bowl?

  Chef John Folse receives lifetime achievement award

Chef John Folse, who hosts Stirrin’ It Up on 9News at 5, was presented with a big honor Wednesday night.

  ‘Too Good to be True’ Louisiana Seafood Gumbo

Seafood gumbo is the premier soup of Cajun Country, and it’s known worldwide as the dish to seek out when visiting south Louisiana.

  Spanish-Style Grillades and Gravy

Grillades were first created by butchers in early Louisiana as they prepared a freshly killed pig.

  Crockpot Pepper-Laced Pork Roast

Well-seasoned, peppery pork roasts are a hallmark of Louisiana cuisine.

  Chef John Folse’s Favorite Oatmeal Cookies

There’s nothing much more classic than an oatmeal raisin cookie!

  Smothered Pork with Turnips

Smothered pork with turnips has become a common dish on the Cajun table.

  Old-Fashioned Lemon Pie

This recipe is a great, low-fat alternative to the full calorie version. It has the same flavor, but less of the guilt!

  Chicken Parmigiano

Many of Louisiana’s most famous dishes can be attributed to the Italian kitchen.

  Bringier’s Nine-Bean and Ham Hock Soup

When the Spanish arrived in New Orleans in 1765, they brought new and interesting beans to the area. Kidney, pinto, and black beans were the favorites of the Spanish.

  New Year’s Day Black-Eyed Pea, Cabbage, and Ham Gumbo

This gumbo is the perfect solution to get all those important New Year’s Day ingredients, such as black-eyed peas and cabbage, to the dinner table without serving them in the traditional casserole style.

  Happy New Year BLT Dip

Everyone loves the flavor of a bacon, lettuce and tomato sandwich. It’s the perfect comfort food! Did you ever think of making a dip or salad with these wonderful flavors?

  Ham, Sausage, Pork, and Potato Breakfast Casserole

Breakfast casseroles are perfect for feeding a crowd, especially during the holiday season.

  Veal Piccata

This is a simple, Italian dish that can be found in most of your favorite Italian restaurants.

  Plaquemines Parish Orange Meringue Pie

St. Bernard and Plaquemines parishes are home to Louisiana's orange, mandarin, kumquat, and satsuma crops, and they’re some of the best in the country.

  Spicy Brats-Stuffed Pork Loin on Smothered Cabbage

Chef Folse was inspired to create this dish after meeting a German-born butcher named Lothar Erbe.

  Balsamic Root Vegetables

Chef John Folse loves the winter for many reasons, but especially for the seasonality of root vegetables.

  Warm Christmas Cider

Here’s an elegant and warming cider to serve on chilly nights.

  Spiced Apple and Pecan Cake in a Jar

Cooks are always looking for the perfect, homemade gift to give during the holidays when visiting friends and family. This jar cake is perfect for such occasions because many can be made and stored for future use.

  Mamère Folse’s Turkey and Andouille Fricassée

One of the very best fricassées (or stews) I ever had was made by Mamère Folse, in an old cast iron pot.

  Honey Pecan Pie

No one really knows how many variations there are for this premier holiday dessert.

  Roasted Wild or Domestic Turkey with Corn Bread and Crawfish Stuffing

Brining is a pre-treatment in which the turkey is placed in a salt water solution known as brine. This process produces a moist and well-seasoned bird.

  Cane Syrup-Candied Sweet Potatoes

Cane syrup gives this sweet potato dish that extra special taste and aroma.

  Golden Beet Farfalle

This is a great recipe that would be delicious as a side dish or an entrée with the addition of meat or seafood.

  Leek and Butternut Squash Soup

If you are looking for a seasonal soup for fall, this recipe is your answer!

  Spinach and Andouille Soufflé

The idea of preparing soufflés intimidates most home chefs. However, vegetable-based soufflés are not as daunting as the dessert varieties.

  Candy Apples

Candy apples are common in the fall because it coincides with the harvest of apples.

  Tri-Colored Rotini with Red Clam Sauce and Proscuitto

For those of you who are not familiar with proscuitto, it’s simply Italian for ham. It’s a broad term to describe ham that has been seasoned, salt-cured, and air-dried.

  Pear, Apple, and Cranberry-Stuffed Acorn Squash

This is a very simple recipe that makes a delicious and colorful side dish for any dinner.

  White Chocolate Persimmon Bread Pudding

Bread pudding is considered the “apple pie” of south Louisiana.