Appetizers

  Beer Cheese Pimiento Spread

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

  Thai-Spiced Watermelon Soup with Shrimp and Crabmeat

  Creole Caponata

  Crawfish Cakes Galatoire

  The Ultimate Super Bowl Meatballs

  Happy New Year BLT Dip

  Shrimp, Feta, and Golden Onion Pizza

Continued Coverage

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

  Fried Eggplant Médaillons with Marinara Sauce

  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

These colorful carrots and cauliflowers are not only visually appealing, but taste great too. Serve this salad as a side or add a protein like grilled chicken breast for a light entrée.

  Red Bean and Andouille Dip

This delicious home-style dip offers an abundance of flavor and may be served hot or cold with fresh vegetables, tortilla chips, or French bread croutons.

  Chargrilled Oysters

Although many people think the origin of baked oysters is Drago’s or Acme Oyster House in New Orleans, the recipe was actually given to us by the Native Americans. The dish was made popular when Abraham Lincoln had his cook create the delicacy on the White House lawn for his inauguration.

  Big Easy Buffalo-Style Shrimp

We’ve all heard of Buffalo wings, that spicy fried chicken dish that originated in Buffalo, New York. Well, here in Bayou Country, we’ve taken Buffalo-style to a whole new level by introducing jumbo shrimp into the hot sauce recipe.

  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

  Wild Mushroom and Crab Bisque

  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

Air date: May 10, 2016. Source: Chef John Folse.

Oyster and Artichoke Patties

Prep Time: 1 Hour Yields: 6 Servings Comment: Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans. Artichokes were grown by the Creoles as decorative garden

Clare’s Baked Chicken Liver Paté by Chef Folse

Prep Time: 2 Hours Yields: 25-30 Appetizer Portions Comment: Borrowed from a favorite cousin, this rich, flavorful and inexpensive spread is simple to make and is perfect for holiday or family gatherings.