Recipes

Recipe: Pumpkin Chiffon Pie 

Tue, 11/02/21
Here's a way to be true to holiday tradition (it's a pumpkin pie!), while upping your holiday pie game with something different.  Per, Wikipedia: "A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by... Read more

Manhattan-style Fish Chowder

Wed, 10/20/21
This recipe puts a Louisiana twist on tomato-based Manhattan-style chowder (in contrast with creamy "New England" style) with the trinity, cayenne, and your favorite kind of firm white fleshed Louisiana fish, like trout, red snapper, red fish, even tilapia in a pinch. Add s... Read more

Recipe: Grillades & Grits

Sun, 09/19/21
Grillades & Grits is a Creole classic and a favorite New Orleans breakfast/brunch dish, but it's great any time of day: pan-fried medallions of beef or veal braised in tomato-y gravy and served with your favorite grits. Its name is French, but the dish has some things in co... Read more

Recipe: Southern Comfort Peach Jam

Sun, 08/08/21
Here's a way to use ripe summer peaches. Interestingly, the (pureed) peach skins are included, as they add balance from the tannins, much like you'd get from wine, and help temper all the sugar. And then there's the 100-proof version of Southern Comfort (created by New Orle... Read more

Recipe: Isaac's Seafood Boil

Mon, 07/12/21
This recipe comes to us courtesy of Chef Isaac Toups of Toups Meatery, 845 N Carrollton Ave in Mid-City. Per the chef: "A shrimp or crab boil is one of the best communal gatherings we have. It’s messy, sure, but it’s perfect for summer time when you can just jump in the wat... Read more

Recipe: Salsa with Variations

Mon, 06/07/21
What follows is less a precise recipe and more of a flexible  procedure. It's very simple and vastly forgiving, so it's great for cooking newbs. All you need is a blender and a knife. And the quantity of each of the six ingredients can vary considerably according to your ta... Read more

(Key) Lime Pie

Mon, 05/10/21
A classic cool and tart southern desert that hits the spot all summer long. Since Key limes aren't widely available, we use regular supermarket (Persian) limes, and you could also use bottled key lime juice. In theory, you could use another citrus fruit entirely (pamplemous... Read more

Jazz Festing in Place Recipe Collection

Mon, 04/12/21
Here are a few "Jazz Fest Food" recipes in case you're interested in cooking at home while Jazz Festing in Place. First, here are 6 classic Jazz Fest recipes from the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barne... Read more

Camarones Enchipotlados (Shrimp in Chipotle Sauce)

Sun, 03/14/21
This dish is a cousin of BBQ shrimp, but the smoky spice of chipotle chiles creates its own  vibe. It's in the style of Veracruz regional Mexican cuisine, down the Gulf Coast from New Orleans and the main port of colonial Mexico. You can see the strong Spanish influence her... Read more

Recipe: Grapefruit, Arugula, and Avocado Salad

Mon, 01/11/21
Gulf coast citrus is in season and it's excellent!  In this recipe we use beautiful pink grapefruit in a salad with avocado, arugula, and romaine, but you could use any raw greens you like: watercress, spinach, bitter greens (escarole, endive, frisee), etc. The dressing is... Read more

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