Every South Louisiana grandmother cooks with okra. For sure, okra in gumbo is delicious, but Susan Tauzin's shrimp and smothered okra recipe offers a distinct way to appreciate the African-born ...

Okra should be tender, but not mushy. We cook it for about two hours, stirring every half hour or so before freezing. (Photo by Ann Maloney, NOLA.com | The Times-Picayune) Each summer, my ...

In a Cajun Kitchen: Authentic Cajun Recipes and Stories From a Family Farm on the Bayou (St. Martin's Press, $30) was a happy discovery. I'd never heard of author Terri Pischoff Wuerthner, although ...

Join a cooking class to embark on a flavorful journey through history and cooking with Chef Dee Lavigne, where culinary arts ...

This is one of those 'quick and easy' recipes. In a large non-stick or anodized skillet, combine the butter and the olive oil, heat it to sizzling, and saute the garlic over a medium flame until it ...

Okra thrives in the heat - both in the garden and in the kitchen. As the merciless summer sun beats down, okra plants produce pod after pod, giving home cooks pounds of produce to prepare or preserve.

Thanksgiving tables in Lafayette are as rich in tradition as the city’s cuisine. Beyond the roasted turkey, locals have strong opinions about their favorite side dishes that make the holiday meal ...

In her new cookbook, chef Melissa M. Martin takes issue with a “well-respected newspaper” that once published a recipe for making roux in a microwave. “To me, that’s like speed dating. My advice: ...