Fried Shrimp and Oyster Po’Boys
Po’boys are to NOLA as tacos are to L.A. Putting all sorts of things between the slices of French bread has been a way of life for a long time in NOLA- hot sausage, fried shrimp, oysters, catfish and soft shell crabs.
read moreA Personal Touch-the Wedding Cookie Table
Orange Almond Biscotti- a favorite recipe for your wedding cookie table.
read moreA Post-Thanksgiving Brunch- with Cheese Blintzes on the Menu
For several years now, I’ve been privileged to cater a post-Thanksgiving brunch for one of my clients on the Saturday morning after Thanksgiving. It’s a great way to kick back with friends, and watch all those college football games, after the big T-day holiday.
read moreAll Cuisine is Fusion Cuisine- and Asian Spiced Duck Tamales
A New Mexico Chef shares his Asian/Latin duck tamale recipe.
read moreFrom Ain’ts to Saints- and a Sandwich in Their Honor
In honor of the New Orleans Saints, I’m offering my Cal-Italo version of a New Orleans Italian classic, the muffelata.
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