• 1 sleeve saltine crackers, finely crushed
• 1 cup plain flour
• salt, black pepper, and cayenne pepper
• 2/3 cup buttermilk
• 1 egg
• 1 pound cleaned small shrimp
• cooking oil, for frying

Buttermilk-Battered Popcorn Shrimp

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• 2 lbs fresh or packaged whole-milk ricotta cheese
• Italian-American Meat Sauce (click here) 
• Salt
• 2 tablespoons olive oil
• 2 pounds lasagna noodles
• 2 large eggs 
• 2½ cups freshly grated Parmigiano-Reggiano cheese
• 1lb mozzarella cheese, preferably fresh, sliced thin

Lidia's Italian-American Lasagna

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• 2 tablespoons vegetable oll
• 1 lb boneless, skinless chicken breasts, trimmed
• Salt and pepper
• 3 carrots, peeled and sliced 1/4-inch thick
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/4-inch thick
• 1 onion, chopped fine
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 6 cups low-sodium chicken broth
• 6 (3-inch) strips lemon zest plus 2 tablespoons juice
• 2 cups cooked rice
• 4 large egg yolks
• 2 tablespoons minced fresh parsley or tarragon

Lemony Chicken And Rice Soup

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• four corn tortillas
• 2 cups prepared salsa
• 2 cups cooked black beans
• butter
• 4 Louisiana eggs
• salt and pepper
• crumbled cotija or Feta cheese
• sliced jalapenos, cilantro, green onions, additional salsa, for garnish

Huevos Rancheros

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• 6 ounces slab bacon
• 2 tablespoons extra-virgin olive oil, plus more if needed
• 2 large yellow onions, sliced 1/2 inch thick (about 3 cups)
• 1½ cups chicken stock, heated, as needed
• 1 pound linguine
• 3 egg yolks
• 1 cup freshly grated Parmigiano-Reggiano cheese
• coarsely ground black pepper

Linguine with Bacon and Onions

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• 1¾ cups all-purpose (plain) flour 
• 2 teaspoons baking powder
• 1½ teaspoons salt
• 1 teaspoon cumin seeds, roasted
• 1 teaspoon garam masala 
• ¾ cup milk
• 1 egg, beaten
• 1 tablespoon unsalted butter, melted 
• 1 cup fresh or thawed frozen corn kernels
• ½ cup thinly sliced green onions, including tender green tops
• ½ cup minced red bell pepper
• ½ cup chopped fresh cilantro
• vegetable oil for deep-frying

Corn Puffs

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• 1 egg, beaten
• ¼ cup evaporated milk
• ½ teaspoon prepared mustard
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup flour
• ½ cup cornmeal
• ½ teaspoon baking powder
• 1 pound large, peeled crawfish tails
• oil for frying

Battered Fried Crawfish Tails

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• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup shortening
• 2 large eggs
• 2 packs active dry yeast, ¼ ounce each
• 1 cup milk heated to 110ºF.
• 1 teaspoon lemon, orange, vanilla, or butter flavoring
• 4 cups all-purpose flour, in all, or as needed
• vegetable oil
• 1/2 cup granulated sugar
• 3 tablespoons ground cinnamon
• 1/4 cup each purple, green, and gold granulated sugar*

*Mix colored sugar (purple, green, and gold) using granulated sugar and paste food coloring, found in the baking aisle of most craft stores and cake decorating stores.

Haydel's King Cake

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Cake Batter

• 3/4 cup unsalted butter, room temperature 
• 1 cup plus 2 tablespoons granulated sugar
• 3 large whole eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1¼ cup plus 2 tablespoons Cake Flour, sifted
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Kosher Salt
• 1/4 cup Macadamia Nuts, toasted and cooled

Butter Topping

• 1½ ounces unsalted butter, melted
• 3/4 cup brown Sugar
• 1 Pineapple, cleaned, cored, and sliced

Macadamia Nut Pineapple Upside Down Cake 

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Crab Cakes

• 1 tablespoon Creole mustard
• 1 large egg
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1/2 small red onion, finely chopped
• 1 green pepper, seeded de-ribbed and finely chopped
• 1 teaspoon finely chopped fresh cilantro
• 1 teaspoon Kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fine, dry breadcrumbs
• 1 pound lump crabmeat
• 1/2 cup olive oil or clarified butter
• 1½ cups Creole Sauce (see recipe)
• 1/4 cup Lemon Butter Sauce (see below)
• 4 springs of fresh basil, for garnish

Lemon Butter, Yield: 1 cup

• 3/4 cup unsalted butter
• Juice of one lemon
• Kosher or Sea salt and white pepper
• 2 teaspoons chopped flat leaf parsley

Arnaud's Creole Crab Cakes

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