Louisiana has been described as a “cultural gumbo” in which each of the different ingredients is identifiable, yet all have blended, affecting each other.  A complex blend of Native American, French, Spanish, German, English, African, and Italian influences creates a unique regional culture. These people have merged to become the Cajuns and Creoles – the [...]

Basic facts on pie dough: The best flour to use is pastry flour. Fat used is regular hydrogenated shortening; however, butter, lard and other fats may also be used in place or blended with the shortening. The water or milk needs to be cold when added to the flour mixture, it should be 40*F or [...]

Floribbean cuisine, also known as new era cuisine, has emerged as one of America’s new and most innovative regional cooling styles.  The fresh flavors, combination’s, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida and the Caribbean Islands. The cooking style and techniques used in Florida today [...]

  Southern hospitality: Big family Sunday dinners, fish fry’s and fish boils, barbecues, oyster roasts, and public feasts. Throughout the regions history, Southern hospitality has meant open doors, welcome smiles, and a feast for family, friends and strangers. Southern cooking came from a blend of English, Native American, and African influences, with a mix of [...]