Food is as much a part of Louisiana culture as music and the arts. It's also a part of WWOZ — we've got plenty of recipes and features on festival foods and restaurants. You can also check out the "Culinary Crossroads" segments on New Orleans All the Way Live, produced and hosted by George Ingmire.
Try out this post-Thanksgiving recipe for all your leftover turkey hiding in the freezer, or save it for a day when you're wishing Thanksgiving came more than once a year. If you like the recipe, then check out Louisiana Cookin' magazine.
This month's recipe for barbecue shrimp and sweet potato grits comes from Priscilla Yee of Concord, California. Use Louisiana shrimp if you can get 'em, and you barbecue them in your oven instead of outdoors — perfect if you live somewhere with cold fall weather. Asian chili garlic sauce adds some extra spice to this mouth-watering dish.
The Southern Food & Beverage Museum will host the Words In Food Symposium: "Eating in the Gulf of Mexico and the Caribbean Basin" on October 2-3. Topics include everything from rum to the cultural impact of the 2010 Deepwater Horizon Oil Spill, with speakers like James Carville, Nancy Castillo, Windell Curole, and many more.
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.
The French Market's Creole Tomato Festival begins with the Treme Brass Band this Friday morning and continues through the weekend with cooking demos, kids activities, and tons more music from the Preservation Hall Stars, Fredy Omar, and more. Come visit the 'OZ Outreach Booth while you're there!
The first annual New Orleans Oyster Festival rolls on in the French Quarter despite the BP oil disaster. The festival features performances by Irma Thomas, Bonerama and more, plus shucking & eating contests and cooking demos. Proceeds from the event will go to the Save Our Coast Foundation.