Author: Cynthia LeJeune Nobles
This signature dessert from New Orleans is a classic Creole dish.
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is named, reached South Carolina with the slave trade...
Author: Edna Lewis
Author: Marcelle Bienvenu
Author: Greg Sonnier
Author: Anna Beth
Author: Donald Link
Southern cornmeal crusted deep-fried shrimp.
Author: David Guas
Author: Leon E. Soniat Jr.
Author: Patrice Keller Kononchek
Author: Donald Link
Author: David Guas
Author: Damon Lee Fowler
Garlic bread is perfect on the side. You can find Creole or Cajun seasoning in the spice section of most supermarkets.
Author: Sandi Nelson
Boiling crawfish is an art - something that quickly becomes apparent to anyone who's watched a cook prepare the cooking liquid. This recipe has been modified for ease of preparation at home. Most Cajuns...
Author: Bruce Mattel
Author: Ti Martin
Author: Susan Spicer
Author: John Besh
Author: Leah Chase
Author: David Guas
Author: Kay Chun
Author: Michelle McRaney
Author: Andrea Albin
Author: Eben Freeman
Author: John Besh
The recipe comes from Chris McMillian, the fourth-generation bartender and fount of cocktail lore who presides over the bar at the Library Lounge at the Ritz-Carlton, New Orleans. He prefers to use sugar...
Author: Chris McMillian
Author: Andrew Jaeger
Author: Anna Beth
Author: Cynthia LeJeune Nobles
When making candy it's important to have all your equipment meticulously clean, because even the slightest trace of oil can adversely affect texture. Watch carefully for visual cues to doneness, using...
Author: Marvin Allen
Author: Scott Uehlein