Stirrin' It Up: Sundried Tomato and Prosciutto Pasta with Clams

For some, artichokes may invoke visions of high-quality dining and complex dishes. However, I can think of nothing more interesting and flavorful than an artichoke simply steamed and stuffed.

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

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

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.