Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
A Taste of Louisiana with Chef John Folse & Co.
Louisiana Indigenous Cuisine
Season 1
Episode 8
In this episode of “A Taste of Louisiana” from November 22, 1990, Chef John Folse cooks Pork Medallions with Fig Glaze, Mardi Gras Pasta, and Cajun Candied Yams. He also prepares Fig and Pecan Pie with guest Ron Abidin of “Dah Big Cheese” Cheesecake Company.
Support Provided By
Unlock with PBS Passport
28:50
It's Carnival Time
Unlock with PBS Passport
28:09
Louisiana Plantation Cooking
Unlock with PBS Passport
28:25
Soul Food
Unlock with PBS Passport
27:55
River Road Cuisine
Unlock with PBS Passport
27:28
Cotton Country Cooking
Unlock with PBS Passport
26:58
The Christmas Show
Unlock with PBS Passport
28:13
Festival Cooking | A Taste of Louisiana with Chef John Folse & Co.
Unlock with PBS Passport
28:03
Louisiana Cooking Worldwide | A Taste of Louisiana with Chef John Folse & Company
Unlock with PBS Passport
28:03
Classic Cooking from the South | A Taste of Louisiana with Chef John Folse & Company
Unlock with PBS Passport
28:16
Camp Dinner | A Taste of Louisiana with Chef John Folse & Company (1990)
Unlock with PBS Passport
28:09
Oysters in Cajun & Creole Cooking | A Taste of Louisiana with Chef John Folse & Company
Unlock with PBS Passport
27:45
Lump Crabmeat | The Evolution of Cajun & Creole Cuisine (1990)