Nothing says spring and summer in the south like fresh berries, and strawberries are a favorite of the Louisianians.

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.

Carrots are typically cultivated in the late winter and early spring. From salads to cakes, they are adaptable root vegetables.

The Los Isleños, or Canary Islanders, who arrived in Louisiana with their Spanish counterparts in 1765, brought with them many fruits and vegetables that were to become classics in the city of New Orleans.

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.

Chilaquiles is a traditional Mexican dish made from corn tortillas strips fried and then simmered in chile sauce.

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

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!

Jicama, like potatoes, is a root vegetable that grows on the ground. Its white flesh has a crisp, crunchy texture and sweet, nutty flavor.

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.

Nothing says spring and summer in the south like fresh berries, and strawberries are a favorite of the Louisianians.

Typical of most vegetables served in South Louisiana, the eggplant is often prepared casserole style.

Freshly grated zucchini in bread enhances the moisture content and creates the perfect accompaniment for a leisurely cup of coffee.

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.

Carrots are typically cultivated in the late winter and early spring. From salads to cakes, they are adaptable root vegetables.

The Los Isleños, or Canary Islanders, who arrived in Louisiana with their Spanish counterparts in 1765, brought with them many fruits and vegetables that were to become classics in the city of New Orleans.

For some, artichokes may invoke visions of high-quality dining and complex dishes.

Jicama, like potatoes, is a root vegetable that grows on the ground. Its white flesh has a crisp, crunchy texture and sweet, nutty flavor.

Deep-frying seafood is still quite common in the South.

Typical of most vegetables served in South Louisiana, the eggplant is often prepared casserole style.

Although court bouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafood stew.

A patty melt is an American sandwich traditionally consisting of beef patty with melted cheese topped with caramelized onions between two slices of bread.

Typical of most vegetables served in South Louisiana, the eggplant is often prepared casserole style.

Looking for ways to use leftover turkeys following a successful hunt? This is it! It’s a quick, easy and hearty dish that will utilize roasted turkey from your celebration meal.

Here is a quick and easy wild turkey recipe that brings bold flavor to the finished dish.

Lamb was eaten most often by the English who settled in the Felicianas north of St. Francisville, La.

Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

Tired of the same old spaghetti and meatballs? Well, how about this Louisiana version!

This soup is an excellent treat on a hot summer day. You can use many different kinds of fruits and vegetables to create a fun, easy and refreshing dish surely to impress!

Although court bouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafood stew.

Colcannon is a Gaelic dish made of boiled cabbage and potatoes.

Bisques are French in origin, and the name comes from the Bay of Biscay, which is located along the western coast of France.

This soup was created to honor the Queen of Mardi Gras at the extravagant carnival balls.

January is National Soup Month, and this Mac N’ Cheese Soup is comfort food at its best!

Cacciatore is a braised chicken dish that usually takes hours to create. In the city of New Orleans, the Italians created this recipe in order to speed up the process while retaining the great flavor.

Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée.

I am often asked for recipes that assist fishing families in search of using up their catch.

January is National Soup Month, and this Mac N’ Cheese Soup is comfort food at its best!

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

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

A patty melt is an American sandwich traditionally consisting of beef patty with melted cheese topped with caramelized onions between two slices of bread.

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.

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.