This month we celebrate unexpected spices, a hearty meal, and some unworldly smoked tomato butter sauce. This recipe uses New Orleans famous Zapps chips to crust a fish fillet and is brilliantly complimented along side some fresh garden vegetable hash. Our Zapps-crusted Cobia ... Read more

Have your meal the old fashion New Orleans way... put the booze in your food! This apple cider and beer-braised pork belly recipe comes to you from Chef Daniel Esses, 3 Muses, and Louisiana Cookin' Magazine. Read more

This month, we bring you another great local recipe: Grilled Whole Bronzini from Chef Dustin Brien of Magazine Street's Salu. This light yet decadent entree will take your summer grilling to the next level. Read more

Calas are a kind of creole rice fritter (or, according to an old French recipe, beignets de riz) typically containing cooked rice, yeast, sugar, eggs, and flour; the savory version here, courtesy of Louisiana Cookin' magazine, omits the sugar, adds crabmeat, and leavens with b... Read more

In this Ultimate Shrimp and Squash Casserole, summer produce and gulf shrimp are brought together and seasoned to mouthwatering effect. Thanks to Louisiana Cookin’ columnist Frank Davis for this concoction designed to highlight the bounty of the garden. Read more

A deep down full flavored Louisiana classic from our friends at Martinique Bistro. Like a gumbo, this soup tastes best in the days after it’s first been made when all the seasonings have time to meld and balance. A great dish for a casual gathering anytime! Read more

What's better than some good ole fashioned cornbread? Cornbread with fresh jalapenos and shrimp that is! Cook up a batch of this traditional recipe from Brigsten's New Orleans restaurant to share with friends and family for a light treat but certainly not skimping on taste. Read more

Crawfish are making their return this upcoming season! Try 'em like you've never had 'em with this creamy and delicious bisque. Recipe Courtesy of Louisiana Cookin' Magazine. Read more

Here in New Orleans we know how to incorporate food into just about anything and Mardi Gras is surely no exception. Dressed up in green, yellow, and purple, King Cakes not only are a tasty tradition, they symbolize the history of Mardi Gras, the Twelfth Night celebrations, and... Read more

This month's recipe comes from Langlois Culinary Crosscroads. Chef and owner Amy Cyrex Sins writes: The dish is perfect for this time of year because it bridges the winter and spring seasons. We’re currently in citrus season, but the produce has to be picked before it gets hit... Read more