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The latest recipes, reviews, and food photos from Louisiana home cooks.

Louisiana

Shaped a little like a pirate’s boot, the Bayou State is pressed between Texas and Mississippi along the Gulf of Mexico. More storied than perhaps any other culinary region of the United States, Louisiana is where ancient culinary traditions collided, creating a uniquely American regional cuisine. Creoles and French-Canadian Cajuns adapted their Spanish- and French-inspired food traditions to make use of local ingredients like powdered sassafras leaves (known as filé powder). In a region already known for its cooking, New Orleans stands out as the undisputed food capital of the South, if not the country. New Orleans is the home of such delights as dirty rice, blackened redfish, gumbo, muffuletta sandwiches, bananas foster, king cake, soft-shell crab po'boy sandwiches, and the Crescent City breakfast of beignets and chicory-flavored coffee with steamed milk (cafe au lait).

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	Featured Cook Heather C Cooking Level: Expert Home Town: Tioga, Louisiana, USA Living In: Pollock, Louisiana, USA
About me: Im 18, have a 5 month old son and a wonderful fiance! I've also been cooking since i was 7. I create awesome meals with what i have lying around the house. Sometimes i can make semi-gourmet meals too... hehe My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

FlashGordon

Cooking Level: Intermediate

Home Town: Alexandria, Louisiana, USA

Living In: Lothian, Maryland, USA

About me: Electronic technician.

Misty

Cooking Level: Intermediate

Home Town: Shreveport, Louisiana, USA

Living In: Hammond, Indiana, USA

About me: I have 3 children. 2 girls and 1 boy. My husband is in Bible College and we hope to start a church when he graduates.

Hannah Dixon

Cooking Level: Intermediate

Home Town: Luling, Louisiana, USA

Living In: Elizabeth, Louisiana, USA

About me: My name is Hannah, I have been cooking since i was 8 or 9. I am getting married in April of next year i have a 17 month old son.

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Newest Reviews

Crisp Oatmeal Cookies

Reviewed on Jun. 29, 2008 by Noochie Mama

Excellent cookie, though I would be hesitant to call them 'oatmeal' cookie since the oatmeal is pretty sparse. I don't know what I would call them other than delicious. I used all butter since I never seem to have shortening and they were not bland at all. I made once without chocolate and coconut and once with both. I can't believe I'm saying this as a serious chocolate lover, but they were better plain. I also baked them an extra three minutes to give them that great 'browned butter' flavor and make them extra crispy. They're also good with a 1/2 t. of cinnamon.

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Chocolate Chip Cheese Ball

Reviewed on Jun. 29, 2008 by Jessica

This recipe was good, but came out more like a dip not so much a cheese ball. I used graham cracker stix for everyone to scoop it with and that worked well.

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