Creole Cream Cheese Gnocchi with Crawfish

Silky Creole Cream Cheese Gnocchi with Crawfish and Chanterelles Continue reading →

Muffuletta Pasta Salad

MAKES 16-20 SERVINGS Courtesy of Louisiana Cookin’ Publisher Romney Richard 1/2 pound Parmesan cheese, grated 1 pound tri-colored fusilli, rotini or penne pasta, cooked al dente, drained, cooled 1/2 pound Black Forest ham, diced small 1/2 pound salami, diced small 1/2 pound provolone cheese, diced small 3 cups (from a 32-ounce jar) Italian olive salad … Continue reading →

Perre’s Pasta with Chestnuts, Pancetta and Sage

This recipe was born from my love for chestnuts, and my overzealous purchase of them before Thanksgiving. I include chestnuts in my dressing, and when I see them on the shelves, I go a little nuts and always buy more than I need.  So after that holiday madness dies down, I find ways to use … Continue reading →

Perre’s Creamy Italian Sausage and Pumpkin Manicotti

PERRE COLEMAN MAGNESS As I remember it, trick or treating is hard work.  Lots of walking, in what is invariably an uncomfortable costume, that heavy bag of candy and keeping your best manners on under all that stress.  But the promise of a seemingly endless supply of fun-size candy bars made it all worthwhile.  I … Continue reading →

Super Hot: Chile Peppers

TAWNYA MANION Chile peppers create a marvelous reaction in the mouth and body. They make the tongue dance and the pulse quicken. Sometimes the response is pleasing, giving a little rise out of the person eating it, or adversely, causing a painful reaction. To avoid a fervent burn while cooking with chilies, use rubber gloves … Continue reading →