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Cook Dat Blog archive

Chef Austin's Crawfish Enchiladas

2 cups large diced red bell pepper 2 cups large diced yelllow bell peppers 2 cups large diced green bell peppers 2 tablespoons Joe's Stuff 2

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New Orleans School of Cooking chefs Anne Leonhard and Harriet Robin will be selling their newly published cookbook, Across the Table, on QVC’s

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Bananas Foster Crepes

CREPE BATTER INGREDIENTS 1 c. all purpose flour 2 eggs 1/2 c. milk 1/2 c. water 1/4 tsp. salt 2 Tbsp. butter or margarine, meltedPROCEDURE In

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Red Beans & Rice

Mondays are a day known to New Orleans locals as Red Beans & Rice Day. This tradition originated when Monday was considered the “wash

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Kevin Belton Sicilian Wings Recipe

Kevin Belton heats up WWLTV’s Eyewitness Morning News with his Sicilian Wings. Sicilian Wings Ingredients: 2 pounds chicken wings 3

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Grah Varivah Recipe

In celebration of the Euro-American Festival at the French Market, The New Orleans School of Cooking’s Chef Michael prepared Grah Varivah-

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Crawfish-Stuffed Mirlitons Recipe

Kevin Belton’s Recipe on WWLTV May 6, 2014 Crawfish-Stuffed Mirlitons 4 mirlitons 1 stick butter 1 cup chopped ham 1 pound peeled

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New Orleans Mother’s Day Brunch

Come celebrate Mother’s Day with the New Orleans School of Cooking! Treat your mom to a hands-on cooking class for brunch from 10am-2pm

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“Eat Dat” Book Signing

The New Orleans School of Cooking is kicking off French Quarter Fest with a book signing by author Michael Murphy. He will be signing his book

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