Although quesadillas are Spanish and Southwest in origin, they were a natural addition to Creole country.

Not only is this dish a fantastic entrée, it also makes a great appetizer.

The muffuletta originated when Italian merchants working in the markets of New Orleans placed a mixture of broken green and black olives on loaves of round Italian bread known as “muffs.”

Hopefully, this recipe will solve your “onion ring” dilemma. It is guaranteed to bring accolades.

This light, bright take on a classic summer chowder uses corn in two forms: fresh kernels and canned hominy to double the flavor. It is creamy, comforting, and can be enjoyed all summer long. Serve it in big bowls with a side of crusty bread.

There are many flavor variations to this dish, especially those using fresh herbs such as basil, rosemary and oregano.

This dish is the ultimate omelet casserole.

Who doesn’t love freshly baked granola packed with delicious and healthy ingredients? Try it with plain yogurt and a mixture of fresh seasonal fruit!

I can think of no better egg dish or one more beautifully presented than Eggs à la Crème, which was served to all our Bed-and-Breakfast guests at Bittersweet Plantation.

Ripe black mission figs, creamy Ricotta and zesty lemon… The end results are these delicious breakfast pancakes that will satisfy the entire family!

A frittata is like a quiche without the crust or an omelet without the hassle.

Cajun caviar® is a Louisiana seafood delicacy hand-harvested from the Choupique fish of the fresh waters of the Atchafalaya Basin.

Oh, I see! You think roasted beets and strawberries don’t go together. Well, I’m here to change your mind. This is one of my all-time favorite combinations in a salad!

This festive, fruit-filled coleslaw tastes unbelievable with dishes such as barbecued ribs, shredded pork or shrimp rémoulade.

Romantics say that it’s the simple things in life that are best. Well if that’s so, then this straightforward zucchini and squash salad should set hearts aglow.

July is National Picnic Month. This quick and easy macaroni salad full of veggies, cheese and flavor is the perfect item for the sunny day outdoor excursion. It’s really great for any occasion!

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.

Sensation Salad is a favorite of the South.

When you hear the term baked beans, immediately your mind reflects on a luscious, rich and flavorful bean dish simmered for hours in a multitude of ingredients.

Pecan rice dressing is found on most holiday tables in South Louisiana. It incorporates the best ingredients of Bayou Country including seafood, meat, and nuts.

The cheesy, velvety character and the surprising kick of the jalapeños make Spinach Madeleine a unique Southern dish.

Various greens have always been an important southern staple. These greens tend to grow in poor soil and are often found growing where little else grows.

It’s the perfect side dish for the big holiday weekend!

Though often thought of as a holiday dish, this vegetable is a delicious accompaniment to any wild game entrée.

There are many small Asian hamlets along our Southern coast that can very well lay claim to such soup.

Tostadas are meant to be messy! Pile them with your favorite toppings and dig in.

Lucky leftovers from crawfish boils inspire a myriad of clever dishes. This spicy Louisiana riff on crab cakes strikes the perfect balance between filler and crawfish.

For many Native American tribes, fish not only symbolizes sustenance and nourishment but also plays an important part in tribal customs.

Perfecting the flavor of barbecued shrimp can be quite easy with the following recipe and the dish although quite tasty, is also a bit messy.

This delicious crawfish and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread.

Although quesadillas are Spanish and Southwest in origin, they were a natural addition to Creole country.

An exotic twist on the American classic, these flavorful patties are made with lamb in honor of Easter.

This traditional Irish Stew is the perfect dish for a cool St. Patrick’s Day celebration. Lamb stew meat works great here, but if you’re not a fan, feel free to substitute with beef.

Yes, you can get healthy and fresh “comfort food” in an easy “one-pot” dish. Just try this Southern family favorite casserole.

Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tenderness.

This easy Hot Honey Wing recipe is a perfect marriage between sweet and spicy. What better way to celebrate Super Bowl Sunday!

There are many small Asian hamlets along our Southern coast that can very well lay claim to such soup.

For many Native American tribes, fish not only symbolizes sustenance and nourishment but also plays an important part in tribal customs.

We are celebrating Passover with this great dish.

Fire-roasting the tomatoes concentrates the sugars and gives them a nice, smoky finish. Join us to support St. Vincent de Paul with this delicious soup!

Nothing denotes healthy eating and great flavor more than a wonderful chicken soup. There are even books written on the simple subject!

Mirliton, which originated in Mexico, is known by many Americans as “chayote squash” or “vegetable pear” and by the French as “christophene.”

Phyllis Fresina, affectionately referred to as “Mama,” and her husband Buster created the finest pasta in Baton Rouge, LA in the early 1990s.

St. Joseph’s Day, or the “feast day of St. Joseph,” is on March 19th. Today, we celebrate St. Joseph Day and crawfish season with Crawfish Spaghetti and Fava Beans.

This pasta dish uses a combination of two types of meat along with a mélange of vegetables creating “double-barrel” flavor.

Everybody’s had jambalaya, but what about pastalaya? Pastalaya is a popular version of jambalaya made with pasta instead of rice.

This meat, normally prepared in the spring, has become a favorite delicacy throughout Cajun country.

This Italian pasta dish is usually made up of eggs, cheese and bacon. However, to celebrate Valentine’s Day, feel free to add your favorite ingredients such as lobster, shrimp or even vegetables.

Louisiana is known for its sandwiches: po’boys, muffuletta, fish BLT’s.

Tasso is a Cajun meat made from cured pork or beef that’s seasoned with red pepper, garlic, filé powder, and various herbs and spices and then smoked.

It is believed this dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions.

Try this great sandwich topped with sauerkraut and Swiss, and you will fall in love with pastrami all over again!

This is our rendition of a Lobster Roll.

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.

This Easter “soup” enhanced with blood orange juice is the perfect beginning for that special Easter brunch menu.

Stacker investigated the signature drink of Louisiana history using information from official state websites, news, culinary profiles, and historic reports.

This spiced wine is a holiday tradition from Germany still enjoyed by the descendants of German settlers who came to Louisiana in the 1700s.

When it comes to holiday-themed drink, there is nothing more festive and fun than the Grinch Punch!

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

This beverage was inspired by Jean Lafitte and his pirates stealing chocolate and candy in Barataria Bay. Complete with peppermint schnapps and rum, your friends and family will be asking for this recipe, no doubt.