Recipes

cooking with power

  • Feta Fries

    Feta Fries

    Every spring, in the Lakeview neighborhood of New Orleans, thousands flock to the Greek Fest. There you can dance until weary, toast your dance partner with ouzo, and enjoy spit-roasted lamb, spanakopita, Greek salads, moussaka, baklava sundaes, and something they call “Greek Fries.” This is my version, in which crisp fries are sprinkled with Greek herbs, lemon zest, crushed red pepper, and a just-right amount of salty feta cheese.

    • Yield: 4 servings
  • White Chocolate Pots de Crème

    White Chocolate Pots de Crème

    Pot de crème is a French dessert, literally translated as “pot of cream.” Pots de crème are small custards that are not usually as firm as a flan or a crème caramel, and for this reason they are cooked in individual pot de crème pots or ramekins. I suggest using a high-quality white chocolate for this recipe for the best results. If you happen not to like white chocolate, you can easily substitute semisweet or bittersweet chocolate.

    • Yield: 6 servings
  • Slow-Cooked Potatoes with Mushrooms and Ham

    Slow-Cooked Potatoes with Mushrooms and Ham

    If you’re looking for a casserole to die for, it’s right here, buddy! Potatoes slow-cooked with cheese and soaked in cream. It doesn’t get any better than this—and don’t say I didn’t warn you.

    • Yield: 8 servings
  • S’mores Pudding

    S’mores Pudding

    Everybody loves s’mores—they’re an all- American classic! This s’mores pudding, made with milk chocolate, is topped with ooey-gooey toasted marshmallows and crushed graham crackers. Your kids will love you for this one.

    • Yield: 6 servings
  • Fire-Roasted Green Chile–Cheese Grits

    Fire-Roasted Green Chile–Cheese Grits

    Green chiles and grits are natural friends. Introduce them to a slab of barbecued ribs and whoa, now there’s really a party going on! See for yourself on page 57.

    • Yield: 8 to 10 servings
  • Creole Mustard Dipping Sauce

    This creole mustard dipping sauce is great with boudin balls or any other snackable treats for that matter.

    • Prep Time: 5 minutes
    • Total Time: 10 minutes
  • Natchitoches Meat Pies

    Natchitoches Meat Pies

    These meat pies are a regional dish featuring central Louisiana's Native American and Spanish heritage that are a favorite come festival season.

    • Prep Time: 1 hour
    • Total Time: 2 1/2 hours
    • Yield: 24 meat pies
  • Boudin Balls with Creole Mustard Dipping Sauce

    Boudin Balls with Creole Mustard Dipping Sauce

    In Southeast Louisiana, folks take boudin, our beloved pork and rice sausage, remove it from its casing, and form it into balls that are then breaded and deep-fried. People go crazy for these boudin balls especially at festivals like Jazz Fest when you want something delicious and bite sized to keep you going throughout the day.

    • Prep Time: 45 minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 6 servings, 48 balls
  • Fried Kicked-up Jalapeno Poppers

    Fried Kicked-up Jalapeno Poppers

    Everyone loves poppers, and this bacon-y version will be a hit at your next party. They have a panko coating that makes them extra-crispy!

    Tags: game day
  • Fried Pickles

    Fried Pickles

    These pickles have a great crunch. Serve them alongside your favorite sandwich or just put them out with drinks the next time folks come over for the game.

    Tags: game day