• 1/4 cup olive oil
• 4 large cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• salt and pepper, to taste
• chopped fresh Italian parsley, for garnish

Sautéed Garlic Shrimp

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• 2 stick butter
• 2 cloves garlic, minced
• 1 pinch salt
• 1 pinch cayenne (optional)
• 1 (8-inch) piece French baguette, sliced very thin 

Garlic Bread

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• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 2 cups tomatoes, peeled, finely chopped (Creole tomatoes preferred)
• 1 small onion, finely minced
• 1⁄2 small bell pepper, finely minced 
• 2 cloves garlic, finely minced
• salt, pepper, Louisiana-style hot sauce

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 carrot, diced
• 1 stalk celery, thinly sliced
• 6 - 8 cloves garlic, thinly sliced
• 1 1/2 pounds ground meat, 85% lean
• 1 teaspoon dried Italian herb mix, or to taste
• 1 cup black olives, pitted and quartered lengthwise
• 1/4 cup colossal green olives stuffed with sundried tomatoes
• 1 pound cherry tomatoes, halved or quartered
• 1/2 cup tomato paste
• 1 15-ounce can artichoke hearts in water, drained and quartered
• up to 1 cup chicken broth, in all
• salt and pepper to taste
• handful fresh basil leaves, torn into pieces
• 1 pound penne pasta
• 1 pound broccoli florets
• freshly grated Parmesan cheese
• crushed red pepper flakes

Pasta Primavera

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• 3 (5-pound) roasting chickens
• 3 large yellow onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Rich Chicken Stock

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• 3 (5-pound) roasting chickens
• 3 large yellow onuions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 stalks celery with leaves, cut into thirds
• 4 parsnips, unpeeled and cut in half, optional
• 20 sprigs fresh parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns

Homemade Chicken Stock

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• 11/2 cups Basil Pecan Pesto 
• 1 roll  store-bought pie crust
• 4 cups any combination of root vegetables and squash cut into quarter-sized chunks including patty pan squash, eight ball squash, sunburst squash, eggplant, turnips, parsnips, red Creole onions
• 10 cloves garlic
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 sprigs thyme
• 1 sprig rosemary
• salt and pepper
• Parmesan

Roasted Vegetable Tart

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• 1 cup olive oil
• 1 tablespoon garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 small jalapeño pepper, seeds discarded, finely slivered
• 1/2 cup tarragon vinegar
• 1 pound crab fingers, cooked
• 1/2 cup parsley, finely minced
• 1 cup small cherry or grape tomatoes, halved
• 3/4 teaspoon black pepper
• 3/4 teaspoon kosher salt
• Lemon wedges, for serving
• Crusty French bread, for serving

Marinated Louisiana Crab Claws

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• 1/2 stick butter
• ​1 medium onion, chopped
• ​1/2 green bell pepper, chopped
• ​2 stalks celery, chopped
• ​3 cups corn kernels (fresh or frozen)
• ​2 cloves garlic, minced
• ​salt, pepper, and Cajun or Creole seasoning to taste
• 1 (10-ounce) can chopped tomatoes with green chiles (such as Ro-tel)
• 1/2 cup chicken broth
• 1½ cups heavy cream or half and half
• 3 cups Louisiana crawfish tails (about 1 pound, peeled)
• 2 tablespoons chopped parsley
• 1/4 cup thinly sliced green onions

​As Shown: served over fried eggplant; click for a recipe.

Crawfish Macque Choux 

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• 2 anchovy fillets, rinsed, patted dry, and coarsely chopped
• 1 medium garlic clove, smashed and peeled
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup loosely packed fresh Italian parsley leaves
• 1/4 cup loosely packed fresh tarragon leaves
• 2 tablespoons finely chopped fresh chives
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper, to taste

Green Goddess Dressing