The French Market
The historic French Market stands today as an enduring symbol of pride and progress for the people of New Orleans. The first iteration of today’s French Market was erected…
New Orleans
New Orleans Beignets
The Crescent City is known for many “sweet” things, such as, King Cakes, a brioche-type pastry, which is a huge part of Mardi-Gras traditions, Sfinci, creamy ricotta-filled puffs of…
Andouille Pasta
My mother, who was born and raised in New Orleans, used a spicy sausage in certain dishes, such as, jambalaya, but never with pasta. So, I decided I’d give…
Giardiniera
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The Italian giardiniera, pronounced jar-dih-NAIR-ah, means from the garden and is a classic combination of vegetables. Cauliflower, red bell peppers, carrots, celery and serrano chili peppers are mixed and…
Praline Pound Cake
A coffee and tea time favorite, this praline pound cake is one of those Southern cakes that is a consummate example of down-home goodness. I love this type of…
Jambalaya Soup
As I have mentioned in previous posts, I have a special connection to New Orleans. My mother and my maternal grandparents, each 100% Sicilian, were all born and raised…
Griddle Cakes
The only thing Italian about this recipe is the story that goes with it. My son, Joe, and I were in Brindisi, Italy, on a volunteer-working-vacation. This was our…
Hummingbird Cake
I have been making this cake for years. It is my son’s cake of choice for his birthday and the traditional batter for our Easter Bunny Cake. It is…
Lemon Ice Box Pie
This type of pie was named after the “ice box” it was stored in to keep cool. Prior to World War II, the majority of Americans did not have…
Pecan Pie French Toast
Mother’s Day Brunch, held in the historic ballroom of the Bourbon Orleans, live jazz and amazing food was a delectable triple treat. The Bourbon Orleans, my favorite hotel in the…
Roasted Cauliflower with Whipped Goat Cheese
May was one big holiday for me! The first half of the month, my son and I went to New Orleans for a special Mother’s Day trip and the…
Bourbon Orleans
My favorite hotel in the Vieux Carre (French Quarter) is the Bourbon Orleans. The original building that is the Historic Orleans Ballroom, consists of the lobby, cafe and kitchens.…
Creole Spices
The flavor of Creole cooking in a jar, this mixture of spices makes it easy and convenient to prepare your favorite New Orleans dishes (Pasta Milanese). Depending on where…
Feast of San Giuseppe (March 19th)
Saint Joseph, (San Giuseppe) was chosen by the eternal Father as the trustworthy guardian and protector of his greatest treasures, namely his divine Son and Mary, Joseph’s wife. The…
Saint Joseph’s “Sawdust”
San Giuseppe, (Saint Joseph) was the husband of Mary, the Mother of God and is the patron saint of the family. On March 19, in celebration of the Feast…
Pasta Milanese with Saint Joseph’s “Sawdust”
This pasta dish is a classic for New Orleanians of Sicilian descent. It is the ritual meal (a cena di San Giuseppe) that is traditionally served on March 19th…
Sweet Potato & Andouille Hash
Hash became notably popular during and after World War II, due to the rationing of fresh meat and for many, it came in a can (Hormel corned beef hash).…
Southern Greens
For generations, the American South has cooked up some mighty fine eating, but it’s more than fried foods and decadent desserts. Greens became a staple food when slaves utilized…
Okra Gumbo
Okra, also known as “gumbo” or “lady fingers,” is a highly nutritious edible green pod vegetable. It’s available fresh just about year-round in the South and from May-October in…
Grits vs Polenta
Is it grits or is it polenta? They both are dried corn, so what’s the difference? Yes, grits and polenta are both made from corn, but to answer that…