It's not often, but sometimes I just need to revel in greasy diner fantasy with only meat, eggs, and fried potatoes involved. The trick is to get as many ingredients as possible fried in the sausage fat. Apparently Emeril shares this fantasy with me. This recipe adds a slight Creole twist to this diner classic. A little green bell pepper gives it a nice freshness, and the sprinkling of Creole powder adds some kick. More

[Photograph: Nick Kindelsperger] I have a seriously soft spot for Creole cuisine, which is unfortunately completely underrepresented in this column. Most recipes require long simmers and dozens of ingredients, a fact that is even more pronounced as I flip through... More

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game. While... More

The Shrimp Creole recipe that follows is that of the late Austin Leslie, whose notable career is briefly chronicled in John T. Edge's Southern Belly: The Ultimate Food Lover's Companion to the South. Leslie began cooking at the D. H.... More