Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices.
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Salmon, crabs, and fava beans are just a few of the ingredients that bring energy and flavor to our collection of pasta and potato salads: the perfect addition to your weeknight meal or summer barbecue.
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