Creole Cajun Chef

While turkey may be the star of the Thanksgiving table, the sides are more than just a supporting cast. To me, they make the meal. Every year, I try to bring at least one new side to the table. Instead of creating a new dish, I thought, this year, I would turn back the page and find a couple of classics. With this in mind, I present to you two classic sides that are perfect for ...

Here's another cool dessert for an out door gathering. 12 ounces gingersnap cookies (about 50 cookies) 1/3 cup plus 1 1/2 tablespoons granulated sugar, divided 1/2 cup butter, melted and slightly cooled 6 cups chopped fresh peaches (5 to 6 medium peaches) 1 1/2 teaspoons ground cinnamon 1/2 teaspoon kosher salt 2 tablespoons water1 1/2 teaspoons cornstarch 1 (3.4-ounce) box vani...

Here's a nice refreshing dessert for a summer cookout. Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 5 to 6 tablespoons butter, melted Filling: 1 cup fresh blueberries 1/4 cup water 3 tablespoons granulated sugar 1 tablespoon light corn syrup 3/4 teaspoon cornstarch 1/8 teaspoon salt 1/2 teaspoon lemon zest 8 ounces cream cheese, softened 3/4 cup confect...

The holidays will be here before you know it. For many, it is prime cooking time. While there are always traditional dishes that show up every year, I am always looking for new preparations of holiday staples. Sweet potatoes are always on our holiday menus. It makes a great side to accompany the large roast of the season. Today, I want to share two dishes featuring roasted sweet...

Here's a warm slaw straight off the grill. 1 medium head green cabbage ( about 2 1/2 pounds), cored and cut into 2-inch thick rounds 1 yellow onion, quartered 16 ounces bacon 6 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon Creole mustard 1 tablespoon honey 1 teaspoon salt 1 teaspoon ground black pepper 1 1/2 cups chopped toasted pecans Spray gril...