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

  Warm Christmas Cider

  Spiced Apple and Pecan Cake in a Jar

  Mamère Folse’s Turkey and Andouille Fricassée

  Honey Pecan Pie

  Roasted Wild or Domestic Turkey with Corn Bread and Crawfish Stuffing

  Cane Syrup-Candied Sweet Potatoes

  Golden Beet Farfalle

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  Leek and Butternut Squash Soup

  Spinach and Andouille Soufflé

  Candy Apples

  Tri-Colored Rotini with Red Clam Sauce and Proscuitto

  Pear, Apple, and Cranberry-Stuffed Acorn Squash

  White Chocolate Persimmon Bread Pudding

  Fall Greens Madisonville

This dish is my ode to Leah Chase, as well as her hometown of Madisonville, Louisiana.

  Spicy Three-Meat Panini

This panini is created with a meatloaf that incorporates three types of meat, so it is not only unique, but garners conversation around the table.

  Pumpkin-Praline Flan

The English had their custards and the French and Spanish their flans.

  Shrimp, Feta, and Golden Onion Pizza

These delicious, small-sized pizzas are perfect as a starter course or appetizer.

  Spinach, Brats, and Sweet Potato Soup

  Buttermilk Pancakes with Peach-Honey Topping

  Jollof Rice of Nigeria



  Bayou Lacombe Seafood Sliders

  Upside-Down Orange Biscuits

The orange glaze under these homemade biscuits is so good that it can also be used to flavor canned biscuits.

  Mixed Wild Mushrooms with Pappardelle

Did you know there are 10,000 known species of mushrooms?

  Gator Boulettes in Spicy Creole Sauce

The bayous of south Louisiana have one of the largest alligator populations in America.

  Silver Queen Corn on the Cob with Basil-Pepper Butter

Many old-timers talk of shucking an ear of corn in the field and eating it for lunch, warmed only by the hot Louisiana sun.

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

We have made it easier to enjoy grilled chicken by using boneless, skinless chicken breasts and marinating it with the flavors of orange, cane syrup, fresh herbs, and crushed red chile peppers.

  Peach and Blueberry Crostata

Crostatas are essentially free-form tarts, like the French galette.

  Fried Eggplant Médaillons with Marinara Sauce

We can see the strong Italian influence of cooking in Louisiana in this recipe for fried eggplant.

  Lobster BLT

Many of you may be familiar with the famous Lobster Rolls of New England.

  Tuscan Shrimp Pasta

Tuscany is without a doubt one of the regions of Italy best known for its cuisine. This wonderful shrimp dish is of Tuscan origin and may be served over a multitude of pastas.

  Apple and Calvados Pockets

Calvados or apple brandy along with Kirsch, which is cherry brandy, is used to create the filing for these delicious apple pockets or turnovers.

  Bisque of Artichoke, Crab, and Jumbo Shrimp

Bisques are French in origin, and the name comes from the Bay of Biscay, which is located along the western coast of France.

  Angel Food Cake, Summer Fruit, and Yogurt Parfait

Talk about a quick, great dessert that can also be served in place of a heavy breakfast or lunch.

  Spicy Horseradish Pickles

As easy as it is to purchase pickles in your grocery store, it is almost just as easy to make your own!

  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.

  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 Blue Channel catfish of Louisiana is not only a favorite of the Cajuns and Creoles, but it is also revered as the best fish in the South.

  The Official Assembly of a Traditional Chicago-Style Hot Dog

The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite.

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

Are you looking for a cool and healthy salad for summertime? Well, look no more!

  The Ultimate Crab Cake Burger

It is the best crab cake burger you can imagine!

  Quick and Smoky Cajun-Baked Beans

Not everyone has time to make baked beans from scratch. This recipe begins with canned great Northern beans, but the smoke of the grill and the sweet flavor of brown sugar and cane syrup will make the dish taste homemade.

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

Most grilling experts will prepare barbecued ribs using the long and slow method, cooking them over indirect heat 3–4 hours.

  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.

  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.

  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.