It's time to shine those boots and party! With fancy appetizers, like crab-stuffed mushrooms and decadent baked brie, you're sure to impress any cowboy.

Our cookbook of the week is Bayou by chef Melissa Martin, owner of Mosquito Supper Club, a Cajun restaurant in New Orleans.

We make the fifth and final classic French ‘Mother’ sauce, and learn how to do Hollandaise- taking it beyond Eggs Benedict.

Singleton’s Seafood Shack isn’t just a restaurant; it’s a Florida institution, a culinary landmark, and quite possibly the ...

Whisk 1 finely diced medium celery stalk, 1/4 cup mayonnaise, 2 tablespoons chopped fresh parsley leaves, 1 large egg, 1 ...