As the bard once noted in song, “Turn out the lights, the party’s over.” That’s right, the long Mardi Gras season is now officially at an end and the solemn Lenten period is underway. I, for one, am ...

New Orleans has several old-line culinary institutions that tell the story of another day and another time. The Mississippi Gulf Coast has a rich and storied restaurant history, too. But several ...

Whole Stuffed Flounder, New Orleans Style Whole fish has caught on at restaurants all over. It’s part of the nose-to-tail dining ethos, applied to seafood, and it can make a stunning presentation on ...

Preheat the oven to 350 degrees F. Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of ...

Ingredients 8 Flounder filets 1 1/2 lbs Shrimp, peeled and deveined 1 lb white crabmeat , fresh or canned 1/2 cup celery chopped 1 cup onions chopped 4 cloves garlic minced 1/2 cup cooking oil 1/4 cup ...

Flounder is one of the more popular fishes to be found in abundance in Alabama's waters, bot for its unrivaled flavor and the fact you don't need a huge boat to go catch them. (File photo) In a few ...

Seven Weeks of Seafood: Seafood consumption always soars this time of year for reasons that can be religious, cultural, seasonal or some combination thereof. In this series, we feature dishes and ...

BATON ROUGE, La. (WAFB) - This dish was inspired by Chef Nathaniel Burton’s famous Stuffed Flounder. Master Chef Nathaniel Burton, the co-author of Creole Feast, was born in McComb, Miss. in 1914.