BATON ROUGE, La. (WAFB) - In south Louisiana Mardi Gras is celebrated each year leading up to Ash Wednesday. Here, pan-seared red snapper and crabmeat are served with a Mardi Gras cream sauce; It is ...

Recently we featured an interview with chef Mike Ponluang, owner of Coco Asian Bistro in Fort Lauderdale. If you missed it, you can read it here and here. We’re now sharing Ponluang’s recipe for ...

The first time he ever cooked in competition, Chef Tenney Flynn's of GW Fins, representing Louisiana, took second prize in the Great American Seafood Cookoff of 2007. His recipe features two types of ...

If you're lucky enough to find wild-caught red snapper, snap (sorry about that) them up. Lucky me, I found some recently at the farmers market. And, yes, I did snap them up. Named for its red-pink ...

1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

Note: Looking for a lighter respite from your cold-weather meat-and-potatoes rut? Try this easy one-pan meal of hearty red snapper, golden potatoes and charred broccoli. If you don't have red snapper, ...

Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

When I’m cooking a classic Louisiana dish, I feel like I've taken a step back in time. It has something to do with the way the aroma of the dish fills my house. Often, the scent is a throwback to my ...

Preheat oven to 250°F. Grease a large cookie sheet and set aside. In a large sauté pan, heat ¼ cup melted butter in olive oil over medium-high heat. Season fillets generously with lemon pepper and ...