Our version of this New Orleans favorite starts with a classic dark roux and combines onion, green pepper, andouille sausage, tomatoes, okra and shrimp to make a delicious one-dish dinner.
Our take on traditional, Maryland-style crab cakes seasoned with Old Bay and served with easy-to-make versions of both tartar and cocktail sauce.
A dinner of crispy, cornmeal-coated chicken breasts topped with creamy, Southern-style tomato gravy and served alongside rice or biscuits makes a satisfying, homestyle meal.
Jumbo shrimp in a thick, Creole-style tomato sauce flavored with a light brown roux, onion, garlic, green pepper and served over steamed rice.
A tart and creamy custard pie made with sweetened condensed milk, freshly squeezed lime juice and egg yolks baked in a graham cracker crust.
A Cajun-inspired combination of paprika, garlic, onion, black pepper and cayenne makes a quick, intensely flavored spice coating for boneless chicken breasts.
This quick sauté of sliced okra, sweet onion and garlic combined with fresh tomatoes makes a nice accompaniment for Southern-style entrées.
Our version of this traditional Cajun dish combines cooked rice with chicken livers, garlic, onion, red and green pepper and crumbled andouille sausage.
A traditional medley of okra, lima beans, onions and tomatoes makes a great complement for oven-roasted catfish fillets generously seasoned with a spicy Creole blend.
Our New England Clam Chowder is a slightly lighter version of the classic, full of briny clam and smoky bacon flavors.
Grape-Nut Pudding is a classic New England dessert ~ a simple egg custard, fortified with cereal nuggets and spiced with cinnamon and nutmeg
A simple New England-Style Lobster Roll is summer dining at it's absolute best.