Wow! Thanksgiving was like a job. It took two and a half days to prepare the perennial feast. An eighteen pound brined turkey with all the best sides and trimming all cooked entirely from scratch was thoroughly enjoyed by all. Not a perfect endeavor...

Thanksgiving can be the most stressful day of the year for those of us who are called upon to cook. That’s because we want everything to go right, taste great and for everyone to enjoy themselves. High expectations for sure. Plus we all have either...

With the holiday season right around the corner, I thought we could focus a few of the up coming post on hors ‘d orderves or horse divers as I have been known to call them. Get it? Never mind. Back to the Big Easy on this one. This plate of stuffed...

The other day I was contemplating what the most expensive, gourmet plate of chili cheese fries might look like. More on this later, but when I got to the chili component I quickly thought of Gallagher’s Gourmet Chili. Gallagher’s is one of the oldest...

Now we are talking old school New Orleans, French influenced Creole cuisine. Merchand de Vin sauce, which translates “Wine Merchant Sauce”, was made popular by the French wine merchants attempting to sell more of their wares by creating new marketing...