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.

For your next party or celebration, try this combination of crawfish, spinach and artichokes for a unique and tasty dip.

Here in South Louisiana, we love boiled shrimp! Why not upscale that simple dish to new heights with this martini presentation.

Just imagine this, French bread stuffed with butter, garlic, three different herbs and sharp Cheddar cheese!

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.

The holiday richness of eggnog makes these pancakes the perfect breakfast treat during the holiday season.

No matter how old the kids are, 8 or 80, they’re sure to love this unique and interesting rendition of pizza.

Apples are widely used in German cooking.

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.

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.

This watermelon salad makes a light and refreshing accompaniment to any grilled meat or fish dish.

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.

Just imagine this, French bread stuffed with butter, garlic, three different herbs and sharp Cheddar cheese!

Many of the old Creole cooks referred to the meat of the cushaw, a green and white, striped crookneck pumpkin, simmered in sugar and spices, as Juirdmon.

This recipe is purposely designed to make use of multiple ingredients from the garden during the plentiful fall season.

With salami, olives, and cheese, this quick and easy pasta salad is packed with the flavors of the classic New Orleans sandwich.

In this recipe, we have added pan-sautéed fish fillets to serve over the grits to create a new and interesting presentation of this dish.

During a conversation with Odelise “Big Mama” Reulet, a dish that caught my attention and brought back vivid memories of a Sunday dinner at Mamere’s was Brême Au Riz.

Though the crab claws in the following recipe are served chilled, I also like to prepare them warm.

I use whaler-sized soft-shell crabs in this dish. Remember, don’t overcrowd the crabs in the pan while sautéing. Also, preheat your oven to keep the cooked crabs warm until all are prepared.

Sriracha is a type of hot sauce made from chile peppers, distilled vinegar, garlic, sugar, and salt. It derives its name from the coastal city of Si Racha in Thailand.

Friends and family gather for an afternoon under the shade of an oak tree to enjoy a delicacy unequaled in the Southland. Here, we combined all the leftover ingredients to create a treat that one can savor even days after.

The Italian-American classic known as Sunday gravy is not just a dish, it’s an event.

During a conversation with Odelise “Big Mama” Reulet, a dish that caught my attention and brought back vivid memories of a Sunday dinner at Mamere’s was Brême Au Riz.

Provençale refers to the style of cooking from the South of France bordering the region of Provence on the Mediterranean Sea.

This French steak dish is said to have been named after the Italian composer, Gioacchino Rossini.

Everyone has a sweet and spicy side, and these chicken wings are no exception! Honey and hot sauce make for a perfect combination of the two flavors!

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

The Italian-American classic known as Sunday gravy is not just a dish, it’s an event.

During a conversation with Odelise “Big Mama” Reulet, a dish that caught my attention and brought back vivid memories of a Sunday dinner at Mamere’s was Brême Au Riz.

Provençale refers to the style of cooking from the South of France bordering the region of Provence on the Mediterranean Sea.

This French steak dish is said to have been named after the Italian composer, Gioacchino Rossini.

Everyone has a sweet and spicy side, and these chicken wings are no exception! Honey and hot sauce make for a perfect combination of the two flavors!

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

The Italian-American classic known as Sunday gravy is not just a dish, it’s an event.

During a conversation with Odelise “Big Mama” Reulet, a dish that caught my attention and brought back vivid memories of a Sunday dinner at Mamere’s was Brême Au Riz.

Provençale refers to the style of cooking from the South of France bordering the region of Provence on the Mediterranean Sea.

This French steak dish is said to have been named after the Italian composer, Gioacchino Rossini.

Everyone has a sweet and spicy side, and these chicken wings are no exception! Honey and hot sauce make for a perfect combination of the two flavors!

It is believed that the 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.

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

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.

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.

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.

Eggnog is found on many tables in Cajun Country during the Christmas season. Many believe that the "nog" in eggnog comes from the word "noggin."

Air date: December 31, 2015. Source: Chef John Folse