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Ralph Brennan

  • Recipe

    Creole Bread Pudding

    This cinnamon-and-nutmeg-spiced bread pudding is a New Orleans Creole tradition. If you like, serve it with Bourbon Crème Anglaise.

  • Recipe

    Potato-Artichoke Gratin

    This creamy potato gratin is a must for a Réveillon menu. The caramelized onions add loads of flavor, while the artichokes give the dish a lovely tangy edge that cuts…

  • Recipe

    Garlicky Green Beans with Almonds

    Simple yet full of flavor, this side dish is a welcome addition to the rich offerings on the Réveillon table.

  • Recipe

    Fig-Glazed Pecan-Stuffed Pork Tenderloin

    Louisiana is known for its plump fresh figs, but since most people don’t have access to them during the holiday season, I’ve adapted this recipe to work with dried Mission…

  • Recipe

    Crab Bisque with Cauliflower and Brie

    Brie and cauliflower may sound strange in a crab bisque, but the combination is magical, as they enrich the soup and give it body. Making homemade crab stock is the…

  • Recipe

    Wedge Salad with Spicy Pecans and Blue Cheese

    This New Orleans take on a classic wedge salad brings together tender Bibb lettuce, crunchy pecans, salty cheese, and a vinaigrette made with two beloved Southern pantry staples, Steen’s cane…

  • Recipe

    Oyster Patties

    “Patties” is something of a misnomer for this old-fashioned New Orleans dish, which is made by filling puff pastry shells with oysters and an herb-flecked bacon-cream sauce. The classic recipe…

  • Recipe

    Bourbon Crème Anglaise

    This rich sauce is delicious with the Creole Bread Pudding. You can leave the bourbon out for a vanilla crème anglaise that the kids can enjoy, too.

  • Recipe

    Creole Seasoning

    The crunchy pecans in the Wedge Salad with Spicy Pecans & Blue Cheese recipe get their so-good-you-can’t-stop-eating-them flavor from Creole seasoning. This New Orleans spice mixture usually includes paprika, hot…