Shrimp, Feta, and Golden Onion Pizza

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

  Bisque of Artichoke, Crab, and Jumbo Shrimp

Asparagus Quiche with Crabmeat and Bacon

Artichoke and Oysters Dunbar

  Crab Beignets Pontchartrain

  Carrot and Tri-Colored Cauliflower Salad

  Red Bean and Andouille Dip

Continued Coverage

  Chargrilled Oysters

  Big Easy Buffalo-Style Shrimp

  Oyster and Artichoke Bisque

Crab Louis Salad

  Crab Rémoulade with Fried Green Tomatoes

  Heirloom Tomato Salad With Honey-Whipped Goat Cheese

  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.

  Wild Mushroom and Crab Bisque

It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.

  Summer Melon and Berry Salad with Watermelon Vinaigrette

On a hot summer day nothing beats a crisp, cool salad with a zesty vinaigrette. Incorporate our favorite summertime fruits into both the salad and the dressing, and you have a showstopper on your hands. For an extra treat consider adding boiled shrimp to this salad.

Cocktail Meatballs

Air date: November 29, 2007. Source: Chef John Folse.

  Pan-sauteed Frog Legs in Shrimp Chive Cream

Oyster and Artichoke Patties

Clare’s Baked Chicken Liver Paté by Chef Folse