This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
These meaty, aromatic chicken pies are some of the best we've ever had.
Luscious and sweet, this sugarcane cake perfectly embodies Acadian cooking—and makes a fine dessert.