Marcelle is the queen of leftovers. Whenever she have part of a pork roast hanging around the fridge, she makes a pot of pork and turnip fricassee. Makes 4 to 6 servings 2 tablespoons vegetable oil 2 ...

In a large stockpot, heat olive oil over medium heat. Add onion, minced garlic, rosemary and thyme and saute until onion is tender, about 2 minutes. In a large bowl, toss beef cubes in 1/2 teaspoon ...

BATON ROUGE, La. (WAFB) - While chicken and smoked sausage fricassée was a traditional Sunday dish in Cajun Country most of the year, during boucherie season it was replaced with fresh pork. To make ...

These are great to share before a main meal, however they work equally well as larger patties to fill a burger bun and are great to barbecue too. Heat the oil in a large frying pan and add the spring ...