Chef John Folse

Happy Summer!

It’s summertime — and there’s only one way to describe Louisiana — “hot.” Homemade ice cream makes the perfect dessert for these hot days. I have many memories of churning ice cream tanks to make a variety of flavors — when growing up at our rural Virginia home. Plus, ice cream is a good way to show creativity as there are so many flavors and ways to make ice cream. Here I have shared several of my favorite recipes. In Editor’s Choice I give two of my most popular recipes — “Banana Pepper Jelly” and “Old-Fashioned Ice Cream Floats.” Yes, if you are planning to make homemde jams and jellies — now is the to get started when peppers are at their peak. Although a root beer float is always the “standard” way to make a float — check out my green ice cream float — it’s the best. Enjoy!

Maylee at Beyond Gumbo on Authentic Cajun Dirty RiceOctober 17, 2026
Good catch. That's a mistake. I'd add the ground gizzards and livers in Step #7. They most definately are part…
Small on Authentic Cajun Dirty RiceOctober 16, 2026
At point do you add the chicken gizzards and liver to the dish? Or do you just use the broth?…
✒️🥣Dorothy's New Vintage Kitchen on Easy Pumpkin Spice & Pecan Bundt CakeSeptember 29, 2026
The color is finally starting this past week, the maples first with beautiful oranges and yellows, and some red oaks.…
Maylee at Beyond Gumbo on Easy Pumpkin Spice & Pecan Bundt CakeSeptember 29, 2026
Thank you! And, hey, this cake got better after it set overnight. It really is delicious. I bet you've got…
✒️🥣Dorothy's New Vintage Kitchen on Easy Pumpkin Spice & Pecan Bundt CakeSeptember 28, 2026
So pretty!

Catfish Florentine

Chef John Folse’s Tunica-Stuffed Peppers

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