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.

  Smashed Burgers

  Mexican Sweet Corn Cake (Panqué de Elote)

  Grilled Catfish Salad

Pasta with Italian Sausage, Tomato, and Eggplant

  Giant Mushrooms Stuffed With Crabmeat

  ‘Oven-qued’ Country-Style Ribs

Continued Coverage

  Thai-Spiced Watermelon Soup with Shrimp and Crabmeat

  Avocado, Pistachio, and Rum Ice Cream

  Carpetbag Steak

  Broccoli and Tri-Colored Cauliflower with Orange-Ginger Dressing

  Stuffed Crabs

  Sister Fatima’s Chicken and Peanut Butter Stew

  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

  Crawfish Cakes Galatoire

  Filet of Beef Viala

  Boucherie-Day Braised Pork Chops

  Port Hudson Buttermilk Pie

  Rabbit and Smoked Pork Sausage Sauce Piquante

  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.

  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

What could be more German than brats, potatoes, and leafy greens?

  Buttermilk Pancakes with Peach-Honey Topping

This simple pancake batter can be made ahead and refrigerated overnight.

  Jollof Rice of Nigeria

This dish is common throughout West Africa and can be made with chicken, beef, goat or pork.


Chocolate, peanut butter, and divinity are typical flavors of fudge created in any home in Bayou Country. The addition of roasted pecans, rum, and praline liqueur adds an interesting twist to this simple recipe.


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

What’s better than a crab cake on a mini bun?

  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.