Cook Dat Blog archive
Memorial Day is right around the corner and we know everyone is scrambling to find that perfect dip recipe to bring to their neighborhood BBQ.
INSTRUCTIONS: 2 tablespoons unsalted butter 1 teaspoon Joe's Stuff 1 tablespoon Sliced Garlic 14 ounces canned or frozen artichoke
New Orleans School of Cooking chefs Anne Leonhard and Harriet Robin will be selling their newly published cookbook, Across the Table, on QVC’s
American Culinary Federation- Best Chefs of Louisiana
Chef Kevin Belton from the New Orleans School of Cooking was named one of the Best Chefs of Louisiana by the American Culinary Federation-New