My mom used to make little toasts like this, but the recipe has been lost, so I made up a new one. The Grill-Meister was a big fan.

We are in anticipation mode again – y’all know we love our Jazz Fest! – and looking to stoke up our NOLA daydreams via our tastebuds. This time, we chose something totally new to our kitchen: crawfish bread.

A blend of herbs and spices commonly used in cajun-creole cooking, Zippy Cajun is very aromatic with balanced spiciness, a rich depth, and just the right amount of salt.

Spicy, slightly sweet and “southwest tasting”, this versatile rub is a winner! Use it in a variety of ways, or make a big batch for gifts from the kitchen.

Building anticipation for the New Orleans Jazz Fest by cooking some of our favorite Louisiana recipes at home, like Paul Prudhomme’s blackened fish. Yum!

Zippy Southwest is a wonderful spice mix and a quick and easy gift from your kitchen.

If you’ve read my About page, you know that I really like to play with recipes. Add this, increase that, amp up the spices a bit…you know the drill. Well, once in a while, I find a recipe that simply can’t be improved. I try, but…the recipe is already perfect.

This seasoning mix is great for grilling meat, fish or vegetables. It can transform scrambled eggs, refried beans, steamed vegetables, French fries or anything that could benefit from a little more zip.