One of our 2015 food resolutions is to add more fish to our diets and the season of Lent, which begins today, gives us the perfect opportunity to cast a wider net into the world of fish. Today’s catch ...

This recipe brings together crispy vegan “fried fish,” creamy grits, and a rich Creole-style sauce for a comforting, flavor-packed meal. Using hearts of palm as the base, the dish recreates a ...

Foreign chefs have taught us that the addition of a savory sauce can lift an ordinary food to epicurean heights. This creole sauce can be spiced up with Tabasco or other hot sauce. Cook onion, green ...

After all the sweets and rich cooking of the holidays, we particularly welcome clear, bright vegetable flavors. And pretty wonderful things happen when you cook up onion, green pepper and celery all ...

Grits are a versatile starch and can take on anything you want to add to them. Andouille sausage and shrimp makes a savory addition. Makes 8 servings. Make the dark roux: In a heavy iron skillet brown ...

Add Yahoo as a preferred source to see more of our stories on Google. Contrary to popular belief, not all Creole food is spicy. It is, however, very well-seasoned with big and bold flavors, starting ...

Chef Big John with Rouses shares this breakfast dish with shrimp, smoky andouille, soft scrambled eggs, and white Cheddar with a tangy Creole sauce. 1. Mix the Creole sauce. Whisk together all sauce ...

In a 2-quart saucepot, heat olive oil over medium-high heat. Add onions, celery, bell peppers and sliced garlic then sauté 5–7 minutes or until vegetables are wilted, stirring often. Add diced ...

Cookbook author Bryant Terry pulls from his family’s Afro-Asian background for his inspired spin on polenta cakes from his new vegan cookbook, “Vegetable Kingdom.” Here, they’re made with ...

Following his Heatonist KO Edition Hot Sauce, Dustin Poirier has teamed up with Heartbeat Hot Sauce on the latest installment in his Louisiana Style line-up. Dubbed “Louisiana Style Creole Maple Hot ...