How much do you like pasta dishes?  You like lasagna?  How about penne?  Then you're gonna love me Baked Ziti.

Three or four different kinds of breading with and equal amount of olive oil and butter make this recipe one of your favorites. . .even if you told everybody you know that you hate tilapia!  Get ready to be surprised!

After doing Shrimp Velvet Tuesday morning, everyone wants to know where my shrimp peeler came from!

Check this out and see what Mary Clare can create with a fistful of simple ingredients.  All you need is some crusty French bread.

Get ready for some of the tastiest chicken wings you ever had!  And if you're Italian. . .they're even better than that!!!

I've been waking up at night and thinking about lots of stuff.  So I figured the only way to convince my body to get back to sleep is to get this stuff "off" my mind. . .and the best way to do this, I think, is to blog it.  So here goes:

Hate those greasy lead balls lots of restaurants serve you in the name of "hush puppies?"  Well, get ready to make real Southern hush puppies that are light and full of corn flavor and go with almost anything!

Blue crabs are everywhere right now.  You'll catch them in drop nets, crabtraps, or on a handline with a chunk of raw chicken tied on the business end.  And since it's late summer. . .they're fat and full!  Yummmm!

You probably always smother down your cucuzza in tomatoes with acini pepe pasta and a big pile of peeled Louisiana shrimp.  But today, I fried some!  Ummmmmmmmmmm!!!

Ever since you were a baby in New Orleans, you've been chomping on poboys. . .at least a couple times a week.  But how much do you really know about our signature sandwich?  And you tell me where you get the best ever poboys!