Born out on Cabanocey Plantation in rural St. James Parish in 1946, a young John Folse could probably never have imagined that the foods of his Louisiana upbringing would propel him around the world as a culinary ambassador. From humble beginnings and a belief in and commitment to the preservation of classic Cajun and Creole cuisines, Chef Folse has grown his culinary enterprises into a world-class operation. Since 2006, he has grown Arbequina olives on White Oak Plantation in Baton Rouge, Louisiana. Arbequina olives are the source of most California and Spanish olive oil. When the small, flavorful olives are ripe and cured, they are deep purple.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.