1. In a medium saucepan bring the water to a boil. Add the oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. 2. In a Dutch oven over medium heat, cook ...

Romy London’s one-pot orzo soup is a quick, pantry-friendly meal for cold nights. Chickpeas, tomatoes, and orzo simmer ...

I just have to celebrate: All 660-plus post-Katrina locally generated recipes can now be found on our recipe archive Web site, http://blog.nola.com/recipes. Have you ...

“Soup is a warm way of getting to know a culture and its people,” writes cookbook author Pati Jinich. She calls this vivid soup made with oysters and chipotles in adobo one of her all-time favorites.

Mushrooms have a way of making meals feel hearty and comforting, no matter the season. Their earthy flavor and meaty texture make them a versatile choice for home cooking, whether you’re preparing a ...

1. In a 6-quart Dutch oven or large pot, heat oil and saute onion. After a minute or so, add celery, garlic, jalapeno (if using), green chiles and spices and herbs. 2. If using fresh chicken, add it ...

Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to ...

If you want to take your chicken noodle soup to the next level, there's an ingredient Emeril Lagasse recommends that will do ...

Use any white bean, dried or canned. You can make it with turkey or chicken. For more heat, add the jalapeno. Makes 6 to 8 servings. Recipe is by Judy Walker. 1 tablespoon oil 1 onion, chopped 1 rib ...