Elevate Your Palate: Peach-and-Brie Flatbread Recipe

Elevate your culinary experience with a delightful dish that marries the sweetness of fresh peaches with the richness of Brie cheese, all atop a perfectly baked naan flatbread. This Peach-and-Brie Flatbread recipe from Louisiana Cookinis not only a feast for the senses but also a testament to the harmony of contrasting flavors. With a drizzle of spicy cane syrup to kick up the excitement, each bite promises an explosion of taste. Whether you’re planning a casual lunch, a sophisticated appetizer, or a unique dinner, these flatbreads are an excellent choice that will leave your guests craving for more.

Ingredients for Flatbread: 

Directions for preparing Flatbread: 

  1. Begin by heating the cane syrup in a microwave-safe bowl using 10-second intervals until it becomes pleasantly warm. To this, add the bold Creole seasoning, hot sauce, ½ teaspoon of crushed red pepper, and paprika. Mix these flavors together and let the mixture cool down completely.
  2. As your spicy cane syrup infusion cools, preheat your oven to a toasty 450°F. For an even bake, ensure you have a wire rack resting atop a rimmed baking sheet.
  3. Now, take your prepared wire rack and artfully lay out the naan flatbreads. On this canvas, let the star ingredients shine: layer the Brie cheese and delicate peach slices atop the naan. To awaken your taste buds, give them a gentle dusting with the remaining ¼ teaspoon of crushed red pepper. Finally, add a poetic drizzle of olive oil.
  4. Slide your masterpiece into the preheated oven, and let the magic unfold. In just 12 to 15 minutes, you’ll witness the cheese transform into a molten, golden masterpiece. It’s at this point that your kitchen will be filled with the aroma of anticipation.
  5. As the flatbreads emerge, the final touches transform them into culinary art. Drizzle the cooled spicy cane syrup mixture over the golden flatbreads, infusing them with a harmonious blend of flavors. A delicate sprinkle of flaked sea salt not only enhances the taste but also adds an elegant texture contrast. For a visual flourish, garnish the flatbreads with freshly chopped basil and a whisper of crushed red pepper.

Side Dish Suggestions:

Pair your Peach-and-Brie Flatbreads with some delightful side dishes to create a well-rounded meal. Consider serving a crisp arugula salad with a light lemon vinaigrette to balance the richness of the flatbreads. Roasted garlic hummus with fresh vegetables and pita chips would also make for a fantastic side that complements the flavors and adds a touch of Mediterranean flair. You could additionally enhance your meal’s earthy flavors with a medley of herbed roasted vegetables. Roast carrots, bell peppers, zucchini, and red onions with a sprinkle of your favorite herbs, and let their natural sweetness shine through. Lastly, add a touch of indulgence with sweet potato fries as a side. These crispy delights, seasoned with a hint of smoky paprika and served with a creamy dipping sauce, create a delightful contrast to the soft flatbreads.

Indulge in the art of culinary creativity with these Peach-and-Brie Flatbreads. The harmonious blend of fresh peaches, creamy Brie cheese, and zesty Creole seasoning will captivate your taste buds in every bite. The zing of spicy cane syrup adds an unexpected twist, elevating the dish to a new level of flavor. Whether shared as an appetizer or enjoyed as a main course, these flatbreads are bound to become a cherished favorite in your recipe repertoire.

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The Perfect Pie for Hot Summer Days: Lemon Curd Icebox Pie

Indulge in the ultimate summer dessert with this recipe for delectable Lemon Curd Icebox Pie from Louisiana Cookin. This refreshing treat is swirled with tangy lemon curd and topped with a fluffy layer of whipped cream. With its sweet and citrusy flavors, this pie is sure to become a staple at your summertime gatherings. Follow the easy-to-follow recipe below to create a pie that will impress your family and friends.



  1. Preheat your oven to 350°F and generously spray a 9-inch pie plate with cooking spray.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of confectioners’ sugar. Stir well until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate.
  3. Place the crust in the oven and bake it for about 5 minutes. Once done, allow it to cool slightly before transferring it to a baking sheet.
  4. In a large glass bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth and well combined. This luscious mixture will give the pie its creamy and citrusy filling. Pour the filling into the prepared crust, spreading it evenly.
  5. Bake the pie in the preheated oven for approximately 20 minutes or until the filling is set. Once done, remove it from the oven and let it cool to room temperature. Then, refrigerate the pie for at least 4 hours or overnight, allowing it to chill and set completely.
  6. Now, it’s time to add a delightful finishing touch to the Lemon Curd Icebox Pie. In a large bowl, using a mixer set to medium-high speed, beat 1½ cups of chilled heavy cream and the remaining ¼ cup of confectioners’ sugar until stiff peaks form. This luscious whipped cream will provide a light and airy topping for the pie. Spread the whipped cream onto the chilled pie, covering it entirely.
  7. For an extra burst of lemony goodness, whisk together the lemon curd and 1 tablespoon of chilled cream in a small bowl. Gently spread this mixture over the whipped cream layer, creating a lovely swirled pattern. Return the pie to the refrigerator until you’re ready to serve.

Serve your Lemon Curd Icebox Pie chilled and revel in the divine combination of creamy, tangy lemon curd, and fluffy whipped cream. The pie’s buttery graham cracker crust adds a delightful crunch to each bite, making it an irresistible treat for any occasion. This pie pairs beautifully with a variety of side dishes. Here are a few suggestions to complement your dessert:

Mixed Berry Salad: Toss together fresh strawberries, blueberries, and raspberries with a drizzle of honey and a squeeze of lemon juice for a refreshing and fruity salad.

Grilled Pineapple: Cut fresh pineapple into slices and grill them until caramelized. Serve as a sweet and juicy side to balance the tang

Celebrate the flavors of summer with our tantalizing Lemon Curd Icebox Pie. This recipe combines zesty lemon curd, a velvety filling, and a cloud of whipped cream, all nestled in a buttery graham cracker crust. Whether you’re hosting a backyard barbecue, a potluck, or simply treating yourself, this pie is a guaranteed crowd-pleaser. Prepare it in advance and allow it to chill to perfection in the refrigerator. So go ahead, take a bite, and let the refreshing tang of lemon transport you to the southern skies of Louisiana.

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Crispy Cajun Delights: Easy Homemade Fried Crab Claws Recipe

Fried Crab Claws, also known as Fried Crab Fingers or Fried Cocktail Crab Claws, make for a delightful appetizer or main dish that can be prepared effortlessly. This uncomplicated recipe from the recipe blog Grits & Pinecones showcases the tantalizing flavors of blue crab claws, which are first soaked in buttermilk, then coated in a seasoned corn flour mixture, and finally deep-fried to achieve a delectable golden brown and crispy texture. For seafood enthusiasts, it’s likely that you’ve come across these mouthwatering crustaceans on the menus of seafood restaurants, or perhaps you’ve even indulged in them yourself, appreciating their exquisite taste. However, you may not have realized just how straightforward it is to recreate these culinary delights in the comfort of your own kitchen.

Ingredients for Fried Crab Claws

Directions for Fried Crab Claws

  1. Begin by combining the corn flour, Creole seasoning, and salt in a pie plate or shallow dish, whisking them together.
  2. In a medium-sized bowl, pour the buttermilk and add approximately half of the crab claws.
  3. Take out the crab claws from the buttermilk, allowing any excess to drip off.
  4. Toss the claws gently in the corn flour breading mixture to coat them.
  5. Once the pieces are coated, transfer them to a plate. Repeat steps two to four with the remaining claws until all of them have been soaked in buttermilk and dredged in the corn flour breading.
  6. Heat the peanut oil in a 10-inch cast-iron skillet, ensuring that the oil fills it to a depth of approximately one inch. Place the skillet over medium-high heat and let the oil reach a temperature of 350 degrees Fahrenheit, as measured using a candy or deep-fry thermometer.
  7. Once the oil reaches 350 degrees, carefully add about a dozen pieces to the hot oil. Gently stir to separate any pieces that may stick together, and let them cook. Use a spider strainer or a slotted spoon to remove the claws when they turn lightly golden brown and become crispy. This process should only take about a minute.
  8. Set the fried claws on a wire cooling rack, with a paper towel underneath to absorb any excess oil. If the temperature of the oil drops below 350 degrees, wait until it returns to that temperature before adding more claws. Repeat this process until all of the pieces have been fried, and serve immediately.
  9. Enjoy!


  • Reheating the leftovers can be done in a couple of ways to ensure their deliciousness. An air fryer proves to be the ideal choice, taking approximately three to four minutes at a temperature of 400 degrees. Alternatively, you can opt for a conventional oven set to 400 degrees for about four to five minutes. It is worth noting that reheating in a microwave is not recommended as it may affect the texture and taste.
  • For a delightful variation in flavor, you can experiment by substituting Creole seasoning in the breading with the zesty Old Bay Seasoning.
  • In case you are unable to find corn flour, fret not, as there are suitable substitutes available. You can replace it with a mixture of finely ground cornmeal and all-purpose flour in equal proportions. Additionally, you have the option to use your preferred store-bought fish fry breading mix, panko, or bread crumbs. However, bear in mind that the taste and texture may differ slightly depending on the substitute you choose.

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Salmon Burgers with Irresistible Roasted Red Pepper Mayo

When you’re outside, enjoying the weather, freedom, and general atmosphere that summertime has to offer, you don’t want to eat anything deemed “too heavy” that’s sure to weigh you down. That’s why this light, flavorful recipe for salmon burgers dressed with roasted red pepper mayonnaise from the chefs over at the Epicurious food blog is the perfect recipe to keep in your back pocket. It’s sure to come in handy for those times you are craving seafood, an irresistible condiment, a hamburger that doesn’t weigh you down, or all of the above!

Ingredients for Salmon Burgers:

  • 18 ounces of canned salmon, drained, picked through, flaked
  • ¼ cup of coarsely chopped, and drained roasted bell peppers (packed)
  • ⅓ cup of drained roasted red bell peppers cut into ¼’ strips
  • 2 teaspoons of drained capers
  • 2 tablespoons of vegetable oil, divided
  • ½ cup of plain breadcrumbs
  • 4 hamburger buns
  • 1 cup of mayonnaise
  • 2 teaspoons of fresh lemon juice
  • ¼ teaspoon of kosher salt
  • ½ teaspoon of freshly ground black pepper


  1. You’ll want to begin this delicious recipe by blending together your mayonnaise, bell peppers, chapters, lemon juice, and salt in a standard blender. If needed, be sure to scrape down the interior sides of the blender, until everything is blended smoothly. Once finished, transfer the blender contents into a small bowl. Set your red pepper mayonnaise aside.
  2. Next, you’ll begin the process of cooking and assembling the burgers. At this point, mix the breadcrumbs, pepper, and only about ½ a cup of red pepper mayonnaise into a large bowl. Next, take your flaked salmon and pick through it so that it’s completely drained. You’ll then gently fold your flaked salmon into the breadcrumbs and mayo. Divide this mixture evenly so that you have 4 burger patties. Using your hands, mold the salmon burger patties so that each is about 1/2″ thick and 4″ wide.
  3. At his point, heat about 1 tablespoon of your divided vegetable oil into a large nonstick skillet or a seasoned cast iron skillet. Turn on your oven burner, and heat the vegetable oil over medium-high heat until it is shimmering.
  4. While working in batches, cook the underside of the hamburger buns with the cut side facing down. Toast the hamburger buns until they are of a golden brown coloration, which in total should only take approximately two minutes. Afterward, divide the bund among four plates.
  5. Next, you’ll heat the remaining tablespoon of vegetable oil in the same skillet you used in the previous step. Place the salmon patties into the skillet one at a time and cook each patty until it is golden brown and heated through. This will take about 2-3 minutes per side of the salmon patties.
  6.  Afterward, transfer the patties to the bottom buns and spread at least 2 teaspoons of red pepper mayonnaiseover the hamburgers. Arrange your bell pepper strips over the salmon patties and top them off with the other bun side to close.
  7. Serve alongside roasted sweet potato fries, a light green salad, and (of course) extra red pepper mayonnaise. Enjoy!

Notes for Salmon Burgers:

This delicious recipe relies on the blended red pepper mayonnaise, so ensure that you are taking great care to prepare it meticulously and using the freshest of ingredients. This isn’t the best recipe to use pre-frozen bell peppers for. Plus, if you plan ahead, the red pepper mayo can be made up to 5 days ahead of time. If you’re preparing it early, be sure that you store the mayo in a resealable container and chill it. Additionally, the salmon patties may be formed one day ahead of cooking, if they are covered and chilled beforehand.

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Recipes to Make in the Final Days of Summer

As the final days of summer get closer and closer and begin to wind down, it causes us to reflect on the past few months and see if the summer that occurred lives up to the summer we expected to have. For many, this self-assessment involves whether or not they enjoyed the notorious meals of the summer season such as an astoundingly ripe watermelon salad or a plate of lightly-salted tomatoes. So, if you’re in need of a few recipes to break out just before the autumn leaves begin to emerge, then look no further than this list of “19 Recipes You Need to Make Before Summer’s Over” from Epicurious.

Cantaloupe and Cucumber Salad

This refreshing recipe is a wonderfully delicious ode to some of the summer season’s oft-forgotten fruits and vegetables.


½ cup of olive oil

¼ cup of Champagne vinegar or white wine vinegar

1 teaspoon of ground coriander

1 teaspoon of kosher salt

¼ teaspoon of freshly ground black pepper

⅛ teaspoon ground cardamom

½ large cantaloupe, flesh cut into 1-inch pieces (with rind & seeds removed)

1 large English hothouse cucumber, sliced at a diagonal ½ thick

2 Fresno chiles, thinly sliced

½ cup of unsalted, roasted pumpkin seeds (pepitas)

¼ cup of chopped cilantro

¼ cup of chopped mint

Suman (for serving)


  1. Start by first preparing your ingredients in their listen manner and set them aside. Then, whisk your oil, vinegar, coriander, salt, pepper, and cardamom in a large bowl. Add your cantaloupe, cucumber, and chiles. Toss it in order to coat it in the dressing.
  2. Let it sit, uncovered, for 15 minutes.
  3. Serve this salad by adding pumpkin seeds, cilantro, and mint. Toss gently to combine, and top with sumac, a tart, citrusy spice that is generally sold in ground form at specialty foods stores or online.

Summer Squash and Basil Pasta

This delightful recipe is the perfect blend of herbs and vegetables to spoil your end-of-summer pallet, and the toasted pine nuts are the cherry atop the proverbial dessert.


¼ cup of olive oil

8 garlic cloves, thinly sliced

2 pounds of assorted summer squashes & zucchini, quartered lengthwise (sliced)

Kosher Salt

1 teaspoon Aleppo-style pepper, plus additional teaspoon(s) for serving

12 ounces of paccheri, ziti, or an alternative large tube pasta

2 ounces of Parmesan, grated (approximately ½ a cup) plus additional ounces for serving

1 tablespoon fresh lemon juice

½ cup of basil leaves


  1. Begin this Italian kitchen-inspired recipe by preparing your ingredients accordingly and heat your olive oil in a large skillet over medium heat. Cook your thinly-sliced garlic cloves, stirring them occasionally until their edges are very lightly browned. This can take about 4 minutes.
  2. Add your squash, season it with salt, and cook it in the galic while tossing it occasionally. Cook until the squash begins to break down and has a somewhat jam-like consistency. They may start to stick to the skillet a bit, which is a good sign. This should take about 12-15 minutes; after which, you’ll toss in 1 teaspoon of Aleppo-style pepper.
  3. As this is cooking, cook your pasta in a large pot of boiling salt water/ Stir the pasta occasionally, and keep a watchful eye until it’s very al dente.
  4. Transfer your pasta to a skillet using a slotted spoon or a spider strainer skimmer kitchen ladle. Add about ½ cup of your pasta water, and cook pasta while adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed. Do this until the sauce coats the pasta and it’s al dente. Then, toss in lemon juice and most of your basil.
  5. To serve, divide the pasta among bowls and top it off with more Parmesan, Aleppo-style pepper, and your remaining basil.

The remainder of Epicurious’s summertime recipes can be found here, so be sure to check out their delicious recipes for Classic Tomato Toast with Mayonnaise and Chives, Peach-Plum Galette, and so much more.

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Summer Recipes to Enjoy before Transitioning to Fall

As summer begins to wind down, those summer recipes that are prepared, served, and enjoyed on the weekends are highly celebrated, and with this collected list of 44 Recipes to End Your Summer from Food 52, you’ll conclude your summer season the right way.

When it comes to sending the summer off with good meals, it’s common to do so by hosting an event for the neighborhood or family to do the same. Most of the time, this means that a barbecue or outdoor weekend meal is the right way to sing that summer swan song. So light up the grill, ignite the buffet burners, and set up the patio lights, because the following recipes are designed for a special evening on the horizon. The full article organizes the recipes by culinary genre, so here’s a sampling of the best of the best.


Simple and reliable, this recipe for Grilled Ribs With Salt & Pepper lets the quality of the meat and your cooking prowess do the talking. This is mostly due to the sparse, traditional seasoning method of only putting kosher salt and freshly ground black pepper onto a half-pound of pork baby back ribs. If you season the meat liberally and throw the rack of ribs onto a hot grill until they’re slightly charred on the outside and cooked through, then you’ll have a meal to brag about. The pork’s internal temperature should be 145°F before you remove it from the grill and enjoy the classic taste of good grilled meat without the disguise of sugary barbecue sauce.


These grilled tacos are always a summer recipe crowd-pleaser, and if you combine the protein and unique flavor palette of salmon with a hearty avocado sauce, then you’re all set! Beware though, fish can certainly get messy on the grill, so you’re going to want to have clean, oiled, and heated grates before you begin. The key to infusing an incredible texture onto the salmon is all about how long you leave it on the grill. Once the salmon is on the grates, you’ll want to cook it about 75% of the way through before you flip it. After that, wait an additional minute and then take it off; don’t worry because it’ll continue to cook through as it’s taken off the grill. Though, it’s the avocado spice paste that really helps set this recipe apart. The unique combination of olive oil, brown sugar, cumin, chili powder, coriander, salt, and lime juice is both rubbed into the salmon as a marinade and saved for a topping.


Just because a meal is without meat doesn’t mean that it forgoes protein and doesn’t pack a punch. Case and point is this black bean and corn burger that stands alone as the most popular recipe ever accessed on the Food 52 website. What stands out about this recipe is the spice that is packed with every bite of the burger. The spice mixture is made up of paprika, cumin, and chili, and it pairs nicely with the sweetness of the fresh summer corn that’s a part of the burger patty. Be sure to try out this recipe the next time you want to leave meat behind but savor the delicious savory flavor.

Side Dishes

What’s a better summer recipe than a fresh, delicious salad? A grilled caesar salad “on-the-go,” and that’s entirely possible with these grilled chicken caesar lettuce wraps! This is a classic salad that you can eat with your very hands! Try out this classic caesar dressing-covered salad wrap and let it reinvigorate how you think about salads the next time you’re whipping up some side dishes.

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