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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.