Recipes
The bananas are cooked in a bubbling pan of dark brown sugar, butter, rum, banana liquor, and cinnamon and served over ice cream in this deliciously simple–yet elegant–dessert.
Joe’s Stuff is the New Orleans School of Cooking’s original season blend. We find that it’s the perfect mix of spices to add flavor to any dish. It’s used in most of our recipes here at the school, and we especially love it for Joe’s Stuff Dip. Use this dip recipe for holiday parties, tailgates, or any other event.
Traditionally served with powdered sugar, this alternative sweet beignet recipe is perfect for when you're craving beignets, but don't want to get powdered sugar everywhere.
Impress your friends and family this holiday season with our Chocolate Praline Pie recipe with a praline caramel and chocolate ganache that is out of this world!
Traditionally made with sugar, pecans, butter, milk and vanilla, pralines melt in your mouth and make an excellent gift to take home with you or sweet treat at a party.