• Doug’s Blackened Conch
    I’m winging it here, as Doug Gibson, of course, had no written recipe. I watched carefully but am guesstimating the …
  • Louisiana-Style Hot Sauce
    This very easy to prepare sauce only gets better as it ages. Allow it to sit for at least a …
  • Octopus in Spicy Soy Dressing
    This unusual appetizer is one of Jacob’s favorites from De Tropen. Ingredients 1 small fresh octopus, cleaned and cut into …
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  • Moroccan TaginesMoroccan Tagines
    by Nancy Gerlach Photos by Norman Johnson; Styling by Denice Skrepcinski Tagines or tajines are wonderfully aromatic North African stews …
  • Louisiana Barbecue Sauce
    This is my version of a recipe that originally appeared in Mary Land’s Louisiana Cookery (1954). I have spiced it …
  • Coconut Milk Soup
    This dish is somewhat elaborate but definitely worth the effort. Creamy, rich and spicy at the same time, it’s no …