Featured Recipe
Muz’s Pancakes – The World’s Best
I believe that pancakes are love. It's true. Think about all the times you have eaten pancakes in your life (outside of a restaurant or diner), and I'll bet the pancakes were made by someone who loved you. Everyone who has been someone who loved me, and someone whom I loved. My grandmother, we called her Muz, make the world's greatest pancakes. She was born and raised in Nashville, and I'm sure this recipe came from that area. These pancakes have been uniquely "Mississippi" for over half a century now. They are love on a plate.
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Most Popular
Robert St. John’s Baked Shrimp and Squash
I have always believed that my baked shrimp and squash recipe is a perfect example of Pineywoods cuisine. It makes use of shrimp harvested an hour south in the Gulf of Mexico, it has Creole seasonings from New Orleans and the Louisiana bayous 90 minutes to the southwest. And it draws its main ingredient from the South Mississippi garden.
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Muz’s Pancakes – The World’s Best
I believe that pancakes are love. It's true. Think about all the times you have eaten pancakes in your life (outside of a restaurant or diner), and I'll bet the pancakes were made by someone who loved you. Everyone who has been someone who loved me, and someone whom I loved. My grandmother, we called her Muz, make the world's greatest pancakes. She was born and raised in Nashville, and I'm sure this recipe came from that area. These pancakes have been uniquely "Mississippi" for over half a century now. They are love on a plate.
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90% Crab Cakes
Preheat oven to 375. Preheat flat griddle to 350. Combine all ingredients except panko and crabmeat. Gently fold in the…
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Breakfast Staples
Andouille Cheese Grits
This recipe has been something I've served friends and family for years. It's a great breakfast to make for a large group. This recipe will be included in my upcoming book release, Mississippi Mornings.
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Chive and Cheddar Biscuits
Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, pepper, cheddar…
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Perfect Scrambled Eggs
I had breakfast with Julia Child twice. I was in awe of her knowledge, passion, and modesty. I learned volumes in the short time we visited. Both times we spoke about eggs. She told me her recipe for the perfect scrambled egg, and it’s the method I still use today.
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Recent Recipes
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Braised Beef Short Ribs with Smoked Gouda Grits
I am a huge fan of short rib entrees. They work especially well for large dinners as the doneness is all the same and no one has to worry about who prefers rare and who prefers medium. Plus, the bone acts as a conductor of heat, keeping it warm for longer. Smoked gouda adds depth and creaminess to grits. This version was created by Chef Nevil Barr, New South Restaurant Group’s Chief Culinary Officer. It’s made an appearance on the Crescent City Grill menu and we often use it for catering large groups (if multiplying the recipe for large groups, go easy on the salt and Creole seasoning, you can always add more at the end).
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Banana Nut French Toast
Start your morning off right with this indulgent Banana Nut French Toast recipe — a delicious twist on a breakfast classic. Made with thick slices of bread soaked in a creamy cinnamon-vanilla custard, then topped with caramelized bananas and crunchy toasted pecans, this easy French toast is the perfect way to bring warmth and flavor to your table.
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Apple French Toast
French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.
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Pie Dough
This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.
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Denver Omelet Quiche
I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.
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Italian Cheesecake
If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.
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Beef Tenderloin Sandwiches with Three Signature Spreads
Yield: 24 small sandwiches For the Tenderloin Marinate the Tenderloin In a small bowl, whisk together the Italian dressing and Worcestershire…
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Chocolate Cheesecake
For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…
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Cappuccino Cheesecake
The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.
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