This month's recipe comes from Chef Jeremy Langlois of Houmas House Plantation and Gardens in Darrow, LA. It's a combination of two of our favorite brunch cocktail and homemade Southern biscuits, perfect for a quick Sunday late-morning treat! Read more

This month's recipe comes from Brent Applewhite, a cuisine chef at Refuel Café on 8124 Hampson Street in New Orleans. This delectable dish calls for 20 large Louisiana shrimp and Malibu rum and serves 10 people. Read more

Peach Melba made its debut in 1892 at a party thrown by the Duke of Orleans in honor of Australian opera singer Nellie Melba. Since then, the recipe has been modified in dozens of ways. Here's a classy take on this French classic, courtesy of Antoine's Restaurant in New Orleans. Read more

Kick off the 2009 Creole Tomato season! This recipe comes from Louisiana native Marcelle Bienvenu, a food columnist for the Times-Picayune and regular feature writer for Louisiana Cookin'. She also collaborated with Emeril Lagasse on his cookbooks! Read more

This month’s recipe comes from John Besh. Born in Mississippi and raised in Slidell, he owns Restaurant August, Besh Steak, Lüke and La Provence (Mandeville), and he’s opening a new Italian spot called Domenica in New Orleans’ Roosevelt Hotel. The ex-Marine has been on "Iron C... Read more

We’re now in the height of Louisiana’s crawfish season (mid-March to mid-May), so now’s the perfect time for a delectable dish like crawfish pasta. Can’t get crawfish? Substitute shrimp, oysters, or lump crabmeat. Read more

Recipe courtesy of Chef Mark DeFelice of Pascal’s Manale Restaurant in New Orleans. Read more

This one comes to us from D.I.'s Restaurant in Basile, Louisiana. It makes 2-3 servings from 2 catfish filets and a pound of crawfish tails, and it's a great way to butter up your sweetie on Valentine's Day. Read more

Recipe courtesy of Louisiana Cookin' magazine. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ. Makes 8 servings. Soup: 4 tablespoons butter 2 tablespoons olive oil 6 cups thinly... Read more

This delicious bisque will add some refinement and warmth to your holiday menu — done best with stock made from Louisiana shrimp. Read more