Though turnip, mustard, and spinach greens were often cooked as vegetables in South Louisiana, it wasn’t uncommon for them to be used in other fashions.

These little puffs are a great starter course or holiday party hors d’oeuvre. The secret to this recipe is keeping the oil temperature between 350°F and 375°F.

This is a popular eggplant dish, similar to hummus, which is mashed and mixed with extra-virgin olive oil and tahini.

This crab mornay is a decadent mixture of crabmeat and cheese blended in a sweet cream sauce.

Everyone loves a seasoned crab and artichoke dip. Turn up the heat a little with jalapeño peppers for a spicy twist.

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

It can be a challenge to fit a good breakfast into the morning rush during the school days.

Eggs Benedict is an iconic American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.

Everybody loves French Toast! The classic dish consists of bread that is soaked in a mixture of beaten eggs and milk or cream.

We are celebrating National Pecan Pie Day with this quick and easy variation!

Cornmeal adds crunch and a toasty flavor to this breakfast favorite.

This dish is the ultimate omelet casserole.

This recipe combines tomatoes, honey-whipped goat cheese, and balsamic vinegar for a light and interesting salad course.

Ruston peaches are in this time of the year, and they are perfect for this salad!

Ricotta, or “twice-cooked,” is a soft milky curd used in many Italian dishes for flavoring and texture.

Watermelon, cantaloupe, and honeydew melon are abundant during the summer months, and we have created a refreshing salad,

Salmon is delicious with chilled salad greens and avocados.

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!

Cornbread is a staple of southern dressings. Shoepeg corn adds the unique sweet flavor that makes this dressing pure Louisiana.

This quick bread may also be considered a complete meal for some because after all, it contains our vegetables, nuts, fruit and starch.

Ruston peaches are in this time of the year, and they are perfect for this salad!

Who doesn’t love mac & cheese? Here we have raised the bar on this classic dish by adding “cheese-stuffed pasta.”

This crab mornay is a decadent mixture of crabmeat and cheese blended in a sweet cream sauce.

Watermelon, cantaloupe, and honeydew melon are abundant during the summer months, and we have created a refreshing salad,

Grits are a staple on the South Louisiana breakfast table.

Beans with ham and sausage have been cooking in the pots in South Louisiana for 300 years.

These little puffs are a great starter course or holiday party hors d’oeuvre. The secret to this recipe is keeping the oil temperature between 350°F and 375°F.

This is the Creole seafood soup that drew tribute from the famous English novelist, William Makepeace Thackeray.

Marie Laveau was the voodoo queen of Bourbon Street.

While it is quite common in Cajun Country to incorporate any type of meat or shellfish in a stuffing, stuffing the peppers with crawfish really adds a fun and healthy twist.

This recipe is similar in flavor to the sauce piquante of Louisiana.

Cajun cuisine is best identified by its use of one-pot cooking.

It’s the New Year and time for a nail-biting championship game! We have a great recipe for tailgating parties and “big game” gatherings!

Creoles as well as their Cajun cousins love pork chops served with rice and gravy.

Although making pizza with freshly turned dough and slowly simmered pizza sauce is fun for the family or social gatherings, often one just needs a quick, tasty and creative version of the dish.

Sauerbraten is one of those old-world dishes brought to Louisiana by the Germans in the 18th and 19th centuries.

f you are looking for a great soup for the cold winter days, this is perfect for you. Smoked applewood bacon gives this dish a really nice texture and a great smoky flavor.

Cajun cuisine is best identified by its use of one-pot cooking.

In the early days, this soup was referred to around the plantations as “good luck” soup.

This is the Creole seafood soup that drew tribute from the famous English novelist, William Makepeace Thackeray.

I was looking through The Doctor’s Big Book of Home Remedies for ideas to replenish your body with B vitamins that are drained from all that late-night partying.

You are probably asking yourself the question, “why add the claw crabmeat first to the soup?” I know you have heard the old saying…the nearer the bone, the sweeter the meat.

I love baked pasta dishes especially when the dish contains seafood.

The Italians contributed many unique pasta and meat combinations to the Louisiana table.

Who doesn’t love mac & cheese? Here we have raised the bar on this classic dish by adding “cheese-stuffed pasta.”

Sundried tomatoes and clams are to the Italians what peanut butter and jelly is to an American kid.

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 recipe is especially great for picky eaters. If traditional meatloaf has gotten to be boring, try this juicy variation. The rolled meatloaf is filled with bacon and cheese, which is sure to make almost anyone happy.

A cold beer, a lounge chair by the pool and/or a great football game are the only accompaniments necessary to this dish.

Grouper is a fish destined for the grill. However, it is also wonderful pan-sautéed or baked.

A great hamburger starts with a flavorful cut of meat with 15–20 percent fat, such as sirloin, chuck, or round.

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.

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,” a small wooden mug in which the drink was served.

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.