I’m sharing one of my favorite New Orleans recipes adapted from my Galatoire’s cookbook, which is one of my favorite New Orleans restaurants, called Crabmeat Maison. Galatoire’s is an iconic and James Beard Award winning restaurant nestled in the heart of the French Quarter. It’s cuisine is anchored in French Creole traditions, which reflect the…
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Thank you to The Food Group for kindly sponsoring this post. #Ad Bacon is one of my all-time favorite foods. While many only consider it a breakfast food, I think that the taste and versatility make it the ultimate addition to almost any meal. This simple, classic Broccoli & Bacon Salad recipe serves as an…
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New Orleans has been on my mind quite a bit lately, especially with Mardi Gras on the calendar this month. There is always something exciting happening in The Big Easy! When recently invited to create a recipe for Stonewall Kitchen using one of their mustards, I chose the horseradish as I knew it would make…
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Maro Desjardins This hearty salad is healthy, delicious and satisfying. It is easy to put together and makes for a beautiful presentation. The creamy dressing is full of cucumber, fresh herbs and adds just the right amount of bright flavor to pull it all together. Starting out with great gulf shrimp is essential, and a…
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I should have blue cheese running through my veins as I love all varieties that much. I was the weird kid that thought blue cheese was the greatest thing since sliced bread, or rather sliced red onion, as that is what my taste buds crave with blue cheese. When invited by Honest Cooking to partner…
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Contributor: Caroline Coker This is an easy and delicious weeknight meal, or one to enjoy any time of day. For breakfast top this salad with a poached egg, cut the recipe in half, or double depending on the number of people you need to feed. My dry rub is the perfect marinade for the chicken. I…
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To begin, I have to start by saying my heartfelt thoughts and prayers are with the people of Boston, the Boston Marathon, and Texas. Those individuals and families that have been part of this weeks horrific events. Emeril Lagasse is from Falls River, Massachusetts. This week I reviewed Prime Time Emeril: More TV dinners From…
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This is my 6th recipe post for #SeriousSandwich, a promotion for Emeril Lagasse’s new cookbook Kicked-Up Sandwiches. As a side to a terrific sandwich, like those made in the last three weeks by the 22 bloggers in the promotion, you might consider Emeril’s Classic Cole-Slaw (page 66).
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Bacon is beloved to many, and a favorite ingredient used in creative and innovative ways. This recipe is one that has a genius twist, as instead of relying on a bowl, tortilla shells or bread as a vessel for your food, you can use bacon! Here is how to make bacon cups.
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