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Cajun/Creole
Difficulty
Medium (6)
Easy (4)
Main Ingredient
Fruit (4)
Bread (2)
Nuts (2)
Vegetables (2)
Chicken (1)
Course
Dessert (12)
Appetizers (1)
Beverages (1)
Condiments and Sauces (1)
Side Dish (1)
Season
Winter (4)
Fall (3)
Summer (2)
Spring (1)
Occasion
Thanksgiving (2)
Technique
Bake (6)
Fry (2)
Saute (2)
Stew (1)

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02/15/2007
Bananas Foster
It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion.
Issue #58
01/17/2007
Gâteau au Sirop
Luscious and sweet, this sugarcane cake perfectly embodies Acadian cooking—and makes a fine dessert.
Issue #4
09/26/2005
Cane Syrup Cake
This densely sweet cake is a classic Acadian dessert.
Issue #65
03/20/2013
Brennan's Bananas Foster
Banana liqueur heightens the flavor of the bananas in this flambeed dessert recipe from New Orleans restaurant Brennan's.
Issue #155
02/15/2007
Cortlandt’s Bread Pudding
Once known as “poor man’s pudding,” this decadent, whiskey-laced confection is anything but.
Issue #41
10/09/2008
Satsuma Sauce
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
Issue #115
10/24/2007
Sweet Potato Bread Pudding
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Issue #57
09/11/2012
Bananas Foster
Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic.
Issue #150
10/09/2008
Acadian Syrup Cake
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Issue #115
09/04/2007
Pigs' Ears (Couchon d'Oreille)
These crisp confections are given a quick twist with a fork while they're frying, which causes them to look like—yes—pigs' ears.
Issue #97
10/24/2012
Menu: A Southern Gumbo Supper
A big bowl of chicken and sausage gumbo, served with fresh cornbread, collards, and crispy fried okra makes for a satisfying fall dinner. End the meal with traditional Acadian syrup cake and some Cafe Brulot, a warming, brandy-spiked coffee drink.
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02/03/2011
King Cake
This traditional cake, made here with a rich brioche dough and stuffed with a decadent cream cheese filling, is drizzled with a buttermilk glaze and sprinkled with crunchy green, gold, and purple sanding sugars.
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