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!

Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans.

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

Pesto Calabrese, from Calabria region in Italy, is a simple purée with a base of sweet red peppers, tomatoes, and Ricotta cheese.

Giant Mushrooms Stuffed With Crabmeat

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.

Lost Bread, one of the most interesting breakfast dishes, came about because of a need to use stale bread.

This dish includes all ingredients necessary to create a complete meal.

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.

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.

Poached or grilled fish salads are regularly presented at gatherings and events across Louisiana.

Did you know orange and purple cauliflowers contain vitamins and healthful nutrients not found in the white variety?

The melons are a sweet complement to the avocado and the goat cheese. These lettuce wraps will definitely be a hit.

Are you looking for a cool and healthy salad for summertime? Well, look no more!

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.

Risotto is a northern Italian dish of short-grain rice cooked in butter or oil with stock derived from meat, seafood, or vegetables.

Here, we take a traditional vegetable of Bayou Country and give it a different twist by mixing it with shellfish.

The piquant sauce, meaning hot or spicy, gets its flavor from the hot Spanish peppers that came to Louisiana from South America.

Oysters and artichokes are two of the most frequently used classic ingredients of early New Orleans.

The lump crabmeat serves as the ultimate garnish for this pumpkin bisque.

There is nothing better than shrimp cooked in a rich cream sauce.

This is our rendition of a Lobster Roll.

This recipe is typical of the country French techniques recreated in early New Orleans.

Black-eyed peas were brought to America by the Africans and, regardless of whether eaten in a jambalaya or as a side dish, the peas are indeed a Southern delicacy.

Here, the long, slow method of roasting guarantees a buttery, soft texture that is unmatched.

This simple dish combines juicy pork tenderloin with fresh pear and red onion, when topped with honey-vinegar glaze, it is the perfect dish for any occasion.

These ducks can be prepared a variety of ways, but roasting delivers an enticing flavor.

This recipe works best with thighs and drumsticks.

In this soup, the mixture of beans from different cultures demonstrates the Creole practice of blending ingredients to create unique cuisine.

Feel free to substitute your favorite meats including pickled pork, salt meat, andouille, smoked sausage or diced ham.

The lump crabmeat serves as the ultimate garnish for this pumpkin bisque.

Here is an old camp recipe for alligator chili.

This delicious soup can be served both hot or cold, so it’s perfect for any season.

Watermelon, a gift from Africa, is a great summer joy in the south.

Gorgonzola is a blue-veined cheese made from cow’s milk with a strong flavor produced in Northern Italy.

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

There is nothing better than shrimp cooked in a rich cream sauce.

Who doesn’t love Mac & Cheese?

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.

Here, eggplant is added to the pasta along with Italian sausage and tomatoes, to create a unique yet refreshing dish!

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.

The light sponge cake is steeped in a succession of three milks: evaporated milk, condensed milk and heavy cream or whole milk, which yields a wonderful cake that is rich and moist in density and luxurious in taste.

The brownie-like treat balances crisp edges with a soft interior just shy of molten.

Whether preparing them for family or bringing them to a birthday party, they are sure to be a hit.

Candied yams and persimmons are a terrific flavor combination.

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

This delicious pie combines two staples of Louisiana cuisine.

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