Who doesn’t love simple and delicious wings?!

This colorful salsa is crafted with juicy watermelon, creamy avocado, spicy chiles and fresh cilantro.

In Thailand, sriracha sauce is often eaten in soups, on eggs, or burgers and is even used in jams, lollipops, and cocktails.

I love these homemade pizza pockets because they are quick, easy, and you can load them with any of your favorite pizza toppings!

This old-world delicacy was brought here from Italy. The simple dish combines ingredients that develop an indescribable flavor.

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

When you combine the ultra-moist muffin with sweet, juice burst of blueberry topped with buttery, crunchy crumble, you get the perfect way to start your morning!

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.

Are you looking for a cool and healthy salad for the summertime? Well, look no more! This salad will be a palate pleaser for the whole family.

This colorful salsa is crafted with juicy watermelon, creamy avocado, spicy chiles and fresh cilantro.

Ah, sweet summertime is here! From Father’s Day to the Fourth of July, cookouts will be in full swing. This recipe is an ideal accompaniment to barbecue and more.

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!

Who doesn’t love simple and delicious wings?!

Here in the South, we all love our comfort food. It can be a challenge to balance healthy and cravings, but this dish is the perfect combination of the two!

This Fourth of July, consider adding grilled watermelon steaks to your BBQ spread.

I love these homemade pizza pockets because they are quick, easy, and you can load them with any of your favorite pizza toppings!

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.

This creamy shrimp and mushroom pasta is so fast and easy yet so filling and rich.

What is Frogmore Stew? It’s a mixture of sausage, potatoes, corn and shrimp, seasoned with a prepared spice mix such as Old Bay® seasoning, and boiled until everything is tender and the shrimp have turned pink.

When combining this delicate fish with a refreshing fruit salsa, you get this easy, tasty and healthy dish that can be enjoyed warm or cold.

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.

Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods.

This dish was named in honor of the famous Malarcher sugar planters of the Louisiana River Road.

Easy, healthy and flavorful with just a few simple ingredients, this Mango Salsa Chicken will be your go-to dish for those busy nights!

What is Frogmore Stew? It’s a mixture of sausage, potatoes, corn and shrimp, seasoned with a prepared spice mix such as Old Bay® seasoning, and boiled until everything is tender and the shrimp have turned pink.

Who doesn’t love simple and delicious wings?!

This recipe was originally from Chef Gunter Preuss of Broussard’s Restaurant in New Orleans where he used veal.

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

Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tenderness and to impart a vegetable-infused flavor.

Chef Leah Chase, owner of Dooky Chase’s Restaurant in New Orleans, has the best recipe in the world for Gumbo Z’Herbes, which she calls Gumbo Des Herbes.

It is such a great concept to create a soup from the premier oyster dish of New Orleans!

What is Frogmore Stew? It’s a mixture of sausage, potatoes, corn and shrimp, seasoned with a prepared spice mix such as Old Bay® seasoning, and boiled until everything is tender and the shrimp have turned pink.

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.

This creamy shrimp and mushroom pasta is so fast and easy yet so filling and rich.

One of the greatest challenges faced when planning an outdoor patio party is determining the accompaniments to the main dish and whether they should be served hot or cold.

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!

Hot grilled sandwiches are great for lunch, quick suppers and even tailgating.

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.

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.

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.