Behold the Praline Confection Perfection

First things first. It’s PRAW-leen. Pronouncing praline PRAY-leen will tag you as a tourist quicker than wearing a NY Mets ball cap. (Not that a polite Southerner would tell you you’re saying it…

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Lola's Keith and Nealy Frentz on Blue Crabs

Louisiana Cookin' Since meeting in the famed kitchen of Brennan’s on Royal Street in New Orleans, Chefs Keith and Nealy Frentz have been showing their love for Louisiana seafood on a daily basis. In…

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