With crabs in season now, this month's recipe for Zydeco Sweet Potato Crab Chowder is a perfect way to add an exotic local dish to your Thanksgiving table.
These decadent candied pecans will make the perfect Halloween treat. They're wickedly sweet, and you will be surprised at how easy to make and tasty they are.
Authored by: Frank Davis
It comes as no surprise to a true native of Southeast Louisiana that we dearly love our blue crabs. We love ‘em boiled, we love ‘em soft-shelled, we love ‘em in an Imperial, we love ‘em in Tetrazzini . . . come to think of it, there’s hardly a way we don’t love our blue crabs. But here’s a method of preparation that you may not have tried yet. And if you haven’t, you are missing out on a popular, easy-to-prepare, tantalizing tasty treat! Hmmmm — now go get some hard crabs, then go get in the kitchen!
There used to be a restaurant in the French Quarter on Rue Chartres called Rita's. It was an old-style place with the windows opening to the street and lots of dark corners to snuggle into inside. They used to make this dish better than any other place, as their crusty fried eggplant topped with succulent crawfish tails in a creamy sauce was to die for. This dish is also offered at Jazz Fest by another vendor so if you only ever make to town for the festival, make it part of a lunch at the Fairgrounds.
It might be the end of the Creole Tomato season, but there are still plenty of good tasting 'maters out there. Who doesn't like a good tomato soup? Plus, this recipe is much better than anything you can find in a can. How about a nice tomato soup for a hot day?
Now that we are starting to get those wonderful peaches at the Farmer's Market from Chilton County, Alabama, it's time to start thinking about cobblers, brown betties and one of our favorites crisps. Here is a quick, easy and definitely yummy peach crisp recipe from us to you.
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