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 ...

1. In a small mixing bowl add mayo, dijon mustard, lemon juice, red pepper, parsley, and scallions. 2. Add the saltines and seafood seasoning. 3. Mix all ingredients until they are incorporated well.

This dish was inspired by Chef Nathaniel Burton's famous Stuffed Flounder. Master Chef Nathaniel Burton, co-author of Creole Feast, was born in McComb, Miss. in 1914. Starting as a busboy at the Hotel ...

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 ...

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.

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 ...