Recipes

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.

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.

Muz’s Pancakes – The World’s Best

90% Crab Cakes

Preheat oven to 375. Preheat flat griddle to 350. Combine all ingredients except panko and crabmeat. Gently fold in the…

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.

Chive and Cheddar Biscuits

Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, pepper, cheddar…

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.

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

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).

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.

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.

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.

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.

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.

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…

Chocolate Cheesecake

For the Crust: Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the…

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.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Monkey Bread

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Baked Asparagus

Bright, tender, and irresistibly flavorful, baked asparagus is a quick and healthy side dish perfect for any meal. Roasting brings out its natural sweetness while adding a delightful crispness to the tips. With just a handful of ingredients and minimal effort, this recipe is a surefire way to elevate your veggie game.

Meat Lasagna

Wrap the Ricotta cheese in cheesecloth and place in a strainer over a bowl. Weight the Ricotta with some plates…

Panna Cotta

I always prefer a lighter fruit finish to a meal to a heavy chocolate finale. This recipe meets both criteria.

Spicy Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Creole Crabmeat Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Smokey Bacon and Cheddar Deviled Eggs

For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by…

Basic Grits

These grits are anything but basic. The recipe uses heavy cream and chicken stock. Basic grits use just water. I probably should have named this recipe Not So Basic Grits.

Smoked Duck and Grits

My brother is an avid duck hunter and I was thinking of him when we were testing this recipe. The grits say “basic” though they’re anything but basic. They are very rich, but so good, and perfect for this recipe. The caramelized onions are an equal player in this three-component game.

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Basic Muffin Mix

(This can be substituted with a white cake mix) Makes 12 each Sift together flour, sugar, salt, and baking powder.…

Streusel

Pulse the brown sugar, granulated sugar, cinnamon, butter, salt, and vanilla in a food processor. Add the flour and pulse…

Blackberry Farm Raspberry Almond Crumb Cake

Makes one 11x 7x 2-inch rectangular cake Preheat oven to 350 degrees Cream ¼ cup butter and sugar briefly. Add almond…

My Version of My Mom’s Stuffed Peppers

I probably ate stuffed peppers 90% of the birthdays in the first half-century of my life. Stuffed peppers, mashed potatoes, and English peas. Almost all my fondest childhood memories are set around meals in my home or the homes of one of my grandparents. I never gave them much thought back then, but a shared meal is something that I cherish, and never take for granted these days.

Crabmeat Holleman

Preheat oven to 375 degrees. Combine the first eight ingredients and mix thoroughly with a wire whisk. Stir in peppers.…

Crawfish Omelet with Horseradish Cream

This recipe is from the cookbook Mississippi Mornings, which was released in 2023.

Peach BBQ Sauce

Preheat oven to 300. In a 2-quart oven-proof sauce pot, heat the bacon fat over low heat. Cook onions 5…

The Late-Great Louis Norman’s Garlicky-Sweet Dill Pickles

Start with one-gallon of the cheapest dill pickles you can find (Do not use kosher dills). Drain and discard all…

Tapeo Ribs

PREPARATION Separate the individual ribs. Put the ribs and the rest of the ingredients in a sous-vide bag. Cook slowly…

Rosanna’s Tiramisu

Combine the egg yolks and sugar in the chilled bowl of a stand mixer fitted with the whip attachment. Beat…

Frank Brigtsen’s Mashed Potatoes

The two best mashed potato dishes I have eaten in my life were from my friend and famed New Orleans chef, Frank Brigtsen’s and at my grandmother’s dining room table (and I’d have a hard time choosing a winner between the two).

Bloody Mary Oyster Shooters

Make a lot because they’re gonna go fast.

Fried Crab Claws

Heat oil to 350 degrees in a large cast iron skillet. Beat together the buttermilk and egg. Combine flour, and…

Butternut Shrimp Bisque

Here is Frank Brigsten’s Butternut Shrimp Bisque (the key is in making a rich and flavorful stock) Frank Brigtsen – Brigtsen's Restaurant

Scampi

The Italian peninsula is surrounded by five seas— the Adriatic, Ionian, Tyrrhenean, Ligurian, and Mediterranean. I have never eaten a dish like this while visiting Italy (they have probably never heard of Old Bay Seasoning), but we sell a lot of it in the States. Make sure and and dip warm ciabatta in the butter sauce left in the bottom of the bowl.

Rosedale Rosemary BBQ Shrimp

In a 2 quart saucepan over medium heat, toast the pepper and rosemary until fragrant, about 2 minutes. Add canola…

Black and Blue Nachos

I use filet mignon, but ribeye or a New York strip would work well, too. Cut the tortillas into eighths…

90% Crab Cakes

Preheat oven to 375. Preheat flat griddle to 350. Combine all ingredients except panko and crabmeat. Gently fold in the…

Harbor Docks Smoked Yellowfin Tuna Dip

Mix together and store refrigerated for up to five days.

Robert St. John’s Mississippi BBQ Shrimp

Bring all ingredients to a boil, immediately remove from heat and cool (can be made 2-3 days ahead of time).…

Summer Morning Casserole

Preheat oven to 325 degrees. Brown bacon in a large skillet and drain most of the fat. Add mushrooms, bell…

RSJ’s Crawfish Etouffee (tomato version)

This recipe for crawfish etouffee has been in my files for over 20 years. I can’t remember if it’s mine or someone else’s, but, either way, it’s legit. Also, shrimp can be substituted for crawfish. Just add them immediately after the vegetables and cook them until translucent before adding the remaining ingredients.

Mam-Maw’s Chicken Salad

Fill a stockpot one-half full with cold water and add carrots, onion and celery. Bring to a boil and add…

Roasted Turkey and Giblet Gravy

Dissolve the salt in a small amount of hot water; add ice and cold water to equal a gallon. In…

Asparagus Casserole

Preheat oven to 350 Heat oil in a two-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook…

Port Wine Glaze

Place all ingredients in a small sauce pot. Simmer and reduce until mixture forms a thick syrup. Yield: One quarter…

Sweet Potatoes and Not a Marshmallow in Sight

Preheat oven to 350 degrees. Lightly butter a 13 x 9 casserole dish. Combine prepared sweet potatoes, sugar, honey, one…

Cranberry Relish

Combine cranberries, shallot, Madeira, sugars, orange juice and cranberry juice in a 1-quart sauce pot and simmer over low- medium…

Pumpkin Cheesecake

Our first restaurant, The Purple Parrot, served many memorable dishes. This Pumpkin Cheesecake is one of those. When we do our Monthly Pop-ups, this is always a popular request.

Green Bean Casserole

Preheat oven to 350. In a large saucepot, bring chicken broth to a boil. Place green beans in the broth…

Deviled Eggs x3

For the hard-boiled eggs: Place 24 eggs in a large pot. Add cool water, enough to cover the eggs by…

Vanilla Bean Custard Ice Cream

To make the vanilla ice cream: Combine the cream, milk, salt, and 3/4 cup of the sugar in a large…

Roasted Garlic New Potatoes

Wash the potatoes thoroughly. Using a pairing knife, cut a strip around the outside of the potato. Place potatoes in…

Pink-Eyed Purple Hull Peas

Place peas, stock, bacon, sugar and salt in a 2-quart saucepot over medium heat. Bring to a boil. Reduce heat…

Fried Corn

Remove the husks and corn silk from the fresh ears of corn. Using a very sharp knife cut the corn…

21st Century Turnip Greens

In a large sauce pot, brown the bacon over medium heat. Stir in the shallots and cook for 2 minutes.…

Fresh Strawberries with English Cream

There aren't very many things that are more refreshing and satisfying than strawberries in the summertime in the South. This simple yet elegant dessert highlights the natural sweetness of ripe strawberries, enhanced by the rich and velvety texture of the cream. Perfect for any occasion, this classic treat is sure to impress and satisfy every sweet tooth.

Seafood Nachos

Heat the oil in a medium sauce pot over medium heat. Cook the shrimp, onion, peppers, garlic, Creole seasoning and…

Mexican Cornbread

Preheat oven to 350 degrees. In a mixing bowl, combine all of the dry ingredients and mix well. In a…

Crab Claws Geautreaux

Place the olive oil in a very large, heavy duty sauté pan over low-medium heat. Place the garlic and salt…

Cinnamon Ice Cream

To make the cinnamon ice cream ice cream: Combine the cream, milk, salt, 3/4 cup of the sugar and cinnamon…

Chili

Heat the oil and bacon fat in an 8- quart, heavy duty sauce pot over high heat. Sprinkle the meat…

Cajun Enchiladas

Preheat oven to 325 In a medium sauce pot, melt half of the butter over medium-high heat. Cook the onions,…

Apple Cobbler

Apple Filling Preheat oven to 375 In a large mixing bowl, combine the apples, sugar, cinnamon, nutmeg, flour, salt, vanilla…

Lobster and Brie Bisque

In a large saucepan, bring the lobster stock, white wine, and tomato paste to a boil. Continue to cook, allowing…

Frisee and Warm Mushroom Salad

Place the shitake mushrooms in a mixing bowl and toss them with 1/4 cup of the olive oil, half of…

Foie Gras with Toasted Brioche, Fig Relish and reduced Port Wine Glaze

Preheat oven to 450 Season the foie gras with the salt and black pepper. Arrange the brioche on a baking…

Fig Relish

Melt the butter over low heat in a small sauce pot. Cook the shallots for 3 minutes. Add in the…

Brioche

In a large mixing bowl, mix the yeast, sugar, and salt with the warm water. Let stand for 15 minutes.…

Bourbon Crème Anglaise

In a stainless steel pot bring the cream, half and half, bourbon, vanilla and half of the sugar to a…

Au Gratin Potatoes

Preheat oven to 350. Butter a 2 quart baking dish with 1-2 Tbsp of the softened butter. Arrange a layer…

Sesame-Soy Cabbage Stir Fry

Heat a large wok over medium heat. Add 2 tablespoons of the oil. When the oil is hot, add the…

Sautéed Garlic Shrimp

Season the shrimp with the salt, Creole seasoning and black pepper. Place the olive oil in a large, heavy duty…

Black-eyed Peas

Place peas, stock, bacon, sugar and salt in a 2-quart saucepot over medium heat. Bring to a boil. Reduce heat…

Fruit Salad with Sour Cream-Grenadine Dressing

In a large mixing bowl, combine the lemon juice and sugar. Toss the apples and bananas in the mixture to…

Brandy Crème Anglaise

In a stainless steel pot bring the cream, half and half, brandy, half of the sugar and to vanilla a…

Andouille Cheese Grits

Roasted Garlic Parmesan Bread

For the roasted garlic: Preheat oven to 350. Remove the outermost layers of the skin on the garlic heads. Cut…

Pineapple Sorbet

Make a simple syrup by placing the water and sugar in a small sauce pot and heat until the sugar…

Whole Smoked Beef Tenderloin

Combine the Italian Dressing and Worcestershire sauce. Coat the tenderloin with the marinade and wrap in plastic wrap. Refrigerate overnight.…

Smoked Salmon and Watercress Sandwiches

Using an electric mixer, whip the cream cheese until it is light and fluffy. Add in the capers, shallot, dill…

Egg Salad Sandwiches

Combine all ingredients and mix well. Refrigerate until ready to make the sandwiches. Divide the egg salad onto five slices…

Homemade Boursin Cheese and Cucumber Sandwiches

These Homemade Boursin Cheese and Cucumber Sandwiches are a delightful and refreshing treat, perfect for any occasion. The creamy, herb-infused Boursin cheese pairs beautifully with crisp cucumber slices, creating a light yet flavorful sandwich. Easy to assemble, these sandwiches are an elegant addition to your afternoon tea or a quick, satisfying snack.

Tomato, Bacon and Basil Sandwiches

Mix together the Blue Plate Mayonnaise, basil and ground pepper. Spread the mayonnaise mixture evenly over five slices of the…

Chicken Salad Sandwiches

Place the chicken along with the salt, pepper, onion, bay leaf and celery stalks in a large stock pot. Cover…

Shrimp, Crab and Andouille Gumbo

In a large skillet, combine oil, flour and file powder to form a roux. Cook over medium heat, stirring often…

The Ultimate Chocolate Cake

Cake Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment…

Three Meat Meatloaf

Preheat oven to 325 degrees. Heat the bacon grease in a large skillet over medium heat. Sauté the vegetables with…

Parmesan Cream Sauce

Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Next, in a small sauté…

Creamed Spinach

In a large skillet, heat olive oil over medium heat and sauté garlic for 1–2 minutes, being careful not to…

Corn on the Cob

Preheat oven to 325 degrees Rub the softened butter completely over the surface of each ear of corn. Combine the…

Caramel Ribbon Ice Cream

Caramel In a small, heavy duty saucepan, combine the sugar and water. Bring the mixture to a slow boil, stirring…

Buttermilk Mashed Potatoes

Use the first 2 tablespoons of salt in the water to cook potatoes. Cook over medium heat until fork tender.…

Aunt Tina’s Salad

Dressing Place all ingredients in a mixing bowl and blend thoroughly with a wire whisk. This may be made a…

Wild Mushroom Risotto

In a very large skillet, heat 3 tablespoons of butter over medium heat and add shallots. Cook until onions become…

Chive and Cheddar Biscuits

Preheat oven to 375. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, pepper, cheddar…

Caramel Cake

Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment…

Orange Country Ham

Place a large heavy duty skillet over medium-high heat. Melt half of the butter and just as it begins to…

Yeast Rolls with Honey Butter

Dissolve the yeast in warm water. Mix together the hot milk, sugar and salt in a mixing bowl. Allow mixture…

Blackberry-Raspberry Cobbler

Pastry Recipe By hand, or using a paddle attachment on an electric mixer, combine all ingredients to form a soft…

Buttermilk Fried Chicken

Combine the poultry seasoning and buttermilk. Submerge the cut chicken in the buttermilk. Cover tightly and refrigerate for at least…

Sweet Chili Sauce

Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 8 minutes. Remove from…

Crawfish Pie Filling

Melt bacon fat in a skillet over a medium heat. Cook the onions for 3-4 minutes, being careful not to…

Vegetable Seasoning

Combine all ingredients and mix thoroughly.

Tabasco Tartar Sauce

The hotter the better, add more Tabasco if you are brave enough.

Southwestern Spice

Great on skirt steak or chicken.

Seasoned Flour

Keep in your cupboard at all times.

Roasted Red Pepper Aoili

Use a dollop to finish a wide variety of dishes. Linda likes to dip her French fries in it.

Raspberry-Mint Sauce

In addition to the lamb application, it is a perfect accompaniment with pork and turkey.

Plum Sauce

Paired with shrimp toast in this book, but can also be used as a glaze for roasting meats, or in a sauté pan for shrimp to be served over rice.

Pie Dough

Make sure that the shortening is cold. Don’t overwork it. Dryer climates might require a little more liquid.

Pepper Jelly Dipping Sauce

This recipe has multiple uses. It works as a sweet and spicy dipping sauce for shrimp toast and crabmeat puffs, but it also works well as a condiment to be served alongside egg rolls and spring rolls. For a unique and unusual treat, toss a few tablespoons of this sauce with fried popcorn shrimp, fried crawfish tails, or fried calamari.

Muscadine Dipping Sauce

Muscadine jelly is one of the South’s greatest treasures. If you can’t find it in your local market, you live too far north.

Lemon-Caper Tartar Sauce

Good with fried shrimp, oysters, catfish, or onion rings.

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