We may receive a commission on purchases made from links. In the 1950s, bananas cooked in a bubbling mixture of brown sugar, butter, and cinnamon, flambéed in rum, and served over vanilla ice cream ...

Caramel sauce, bananas and chopped walnuts make a sundae a standout. Tip: Before using fresh bananas in desserts and fruit ...

Joanna reveals to Woman's World why she loves whipping up her Bananas Foster pancakes recipe from Magnolia Table Cookbook Volume 3. “In our house, Saturdays start with pancakes,” she says. “I have a ...

MINNEAPOLIS — Neighborhood favorite The Buttered Tin is focusing on fresh, seasonal ingredients this summer with new menu items at both its St. Paul and Minneapolis locations. Owner and founder Alicia ...

Serves 2 to 4. Recipe courtesy of Brennan’s Restaurant in New Orleans is from “Louisiana Sweets: King Cakes, Bread Pudding & Sweet Dough Pie” by Dixie Poché. 1 ounce butter ½ cup light brown sugar ¼ ...

This year, start the New Year with a bang — or how about a flambé? The appropriately festive bananas Foster was invented in 1951 at Brennan’s on Bourbon Street in New Orleans, where fortunes were made ...

Try this recipe from health coach and chef Bailey Ruskus. Chef and health coach Bailey Ruskus has combined her culinary expertise from Le Cordon Bleu in San Francisco with her personal experience with ...

Chef Millie Peartree is joining TODAY to share recipes that prove Southern food can be flavorful, comforting and healthy, all at the same time. She shows us how to make blackened chicken with a ...

Bananas Foster has long been the perfect way to end a decadent meal of Creole cuisine; it satisfies any sweet craving, smells delicious, and is presented with an entertaining tableside display. While ...

In 1951, New Orleans restaurateur Owen Brennan became an innovator in the field of back-scratching when he named a dessert after his buddy Richard Foster from the New Orleans Crime Commission. Bananas ...