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.

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.”

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!

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,

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

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

These sweet yet mild shellfish are perfect for quick grilling or sautéing, and will adapt well to any vegetable- or fruit-based sauce.

The Sicilian fishermen arrived in New Orleans from Palermo in the late 1800s and this is one of the many recipes they contributed to our culinary gumbo.

As the name states, this is indeed a regal recipe. Although Crabmeat Imperial was quite in vogue back in the 50s and 60s, it has somewhat fell out of favor over the last few years.

Seafood jambalaya rice salad is an unusual but memorable cold seafood variation of the traditional jambalaya of New Orleans.

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

In early Cajun cooking it was common to see stew-type chicken dishes further flavored with sausage and garden vegetables.

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

In the shadow of the Sunshine Bridge, Lafitte’s Landing Restaurant was one of the most renowned eateries in South Louisiana.

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

Steak! One simple word that spells a whole lot of pleasure.

This recipe is perfect for the cook who is tired of preparing the same old chicken dishes.

The word chowder comes from the old English word jowter, a word for a fish peddler.

Ratatouille is the most famous vegetable stew originated from Provence, France.

The Sicilian fishermen arrived in New Orleans from Palermo in the late 1800s and this is one of the many recipes they contributed to our culinary gumbo.

It is easy to distinguish between a male crab and a female crab by looking at their underside.

Okra is a versatile vegetable that can be found in home gardens and farmers’ markets throughout the summer months in Louisiana.

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

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.

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.

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.

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.