This recipe for Louisiana Buffalo Shrimp comes from Chef Brent Applewhite from Refuel Café in New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Courtesy of Chef Todd Pulsinelli, American Sector, New Orleans. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
We've got a great recipe for you from Louisiana Cookin' Magazine and Chef Brian Landry of Galatoire's, one of New Orleans' oldest and best restaurants. It's a crab and beet salad that incorporates a beet tartare, a white remoulade sauce, and Louisiana jumbo lump crabmeat. Try it and let us know what your tastebuds think!
This month's recipe comes to us from Dr. Julie A. Holmes of Ruston, Louisiana. She's whipped up an amazing dessert of fried cheesecake bites with a warm Louisiana peach coulis that's sure to put a delicious topper on just about any meal.
This month's recipe is from chef/restaurateur Donald Link, owner of Herbsaint and Cochon, two of New Orleans' favorite eateries. His skillet jambalaya calls for andouille, chicken and Louisiana shrimp, though you can always make substitutions if one of these becomes difficult to find.
In Louisiana, fresh oysters are available all year ‘round, though they tend to be even more popular in the winter. This month’s recipe for roasted eggplant and oysters comes from Chef Joe Heacook, the Culinary Department Head at Sowela Technical Community College in Lake Charles.
Every year the winter cold seems to take us by surprise. But this year, you can arm yourself against the deep freeze with this delicious recipe for butternut squash soup from Chef Nealy Crawford-Frentz of Lola Restaurant in Covington, LA.
This month's recipe is the perfect decorative-but-delicious complement to your holiday cocktail party. So are any of the four wines Louisiana Cookin' magazine recommends to go with it... and throw in a dash or two of WWOZ!
This Peruvian staple balances freshness and spice that creates a balanced, rich, and delicious dish. Serve alongside
your side of choice such as lettuce or plantains and eat directly after preparation. Sometimes a twist of oregano, cilantro, and habanero is all you need to warm up a winter's day! Enjoy.
This month's recipe comes to us from Chef Joel Brown of Café Hope, a nonprofit culinary arts and life skills program for at-risk youth. Café Hope is currently the only seed-to-table restaurant on the Westbank and also offers a community garden that provides much of the produce used in the restaurant's dishes prepared daily by Chef Joel. Cafe Hope is hosting Hope & Holidays on the Steamboat Natchez Friday December 12th featuring live music, a silent auction, and food provided by some of New Orleans favorite restaurants.
When life brings you cold weather, whip up some warm and comforting Shrimp Pho! This Southern rendition of the Vietnamese classic soup features fresh herbs and just the right amount of spiciness that'll heat up your cold days. Recipe courtesy of Louisiana Cookin' Magazine.
This month we celebrate unexpected spices, a hearty meal, and some unworldly smoked tomato butter sauce. This recipe uses New Orleans famous Zapps chips to crust a fish fillet and is brilliantly complimented along side some fresh garden vegetable hash. Our Zapps-crusted Cobia with Garden Vegetable Hash recipe is courtesy of Chef Brad McGehee of Ye Olde College Inn.
Have your meal the old fashion New Orleans way... put the booze in your food! This apple cider and beer-braised pork belly recipe comes to you from Chef Daniel Esses, 3 Muses, and Louisiana Cookin' Magazine.