"Louisiana Cooking in a way you'll never forget."


Cook Dat Blog archive

Joe's Stuff Dip

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

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Red Beans & Rice

Mondays are a day known to New Orleans locals as Red Beans & Rice Day. This tradition originated when Monday was considered the “wash

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Kevin Belton Sicilian Wings Recipe

Kevin Belton heats up WWLTV’s Eyewitness Morning News with his Sicilian Wings. Sicilian Wings Ingredients: 2 pounds chicken wings 3

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Grah Varivah Recipe

In celebration of the Euro-American Festival at the French Market, The New Orleans School of Cooking’s Chef Michael prepared Grah Varivah-

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Crawfish-Stuffed Mirlitons Recipe

Kevin Belton’s Recipe on WWLTV May 6, 2014 Crawfish-Stuffed Mirlitons 4 mirlitons 1 stick butter 1 cup chopped ham 1 pound peeled

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Kevin Belton tomorrow on WWLTV Morning News

Watch Kevin Belton tomorrow at 8 on WWL TV Eyewitness Morning News. He will be cooking Crawfish-Stuffed Mirlitons! Recipe will be posted tomorrow.

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New Orleans Mother’s Day Brunch

Come celebrate Mother’s Day with the New Orleans School of Cooking! Treat your mom to a hands-on cooking class for brunch from 10am-2pm

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“Eat Dat” Book Signing

The New Orleans School of Cooking is kicking off French Quarter Fest with a book signing by author Michael Murphy. He will be signing his book

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American Culinary Federation- Best Chefs of Louisiana

Chef Kevin Belton from the New Orleans School of Cooking was named one of the Best Chefs of Louisiana by the American Culinary Federation-New

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Savvy Stews visit the Cooking School

We were delighted to host the Savvy Stews at The New Orleans School of Cooking! Below is their video blog and article about their New Orleans

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