Recipes

Billy Iuso's Sunday Meatballs and Sauce

Tue, 02/21/17
This recipe for meatballs and marinara sauce is Billy Iuso's to contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Read more

King Cake Cocktails

Mon, 01/30/17
This recipe for home-made bread, is Paul Longstreth's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Read more

Paul Longstreth's Daily Bread

Tue, 01/03/17
This recipe for home-made bread, is Paul Longstreth's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Read more

Jeremy Davenport's Grandma's Chocolate Cake

Tue, 11/29/16
This recipe for home-made chocolate cake, is Jeremy Davenport's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Read more

Recipe: Kermit Ruffins' Barbecue Smoked Turkey

Fri, 10/28/16
This recipe, Kermit Ruffins' contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ, offers a very New Orleans "barbecue swinging" take on Thanksgiving's main course. Read more

Recipe: Irma's Mac and Cheese

Fri, 09/30/16
This recipe from That Sounds Good! Was contributed by Bonerama co-founder Craig Klein. It's both a recipe for a Louisiana culinary classic, and lesson in cooking philosophy. And no fair using Chinese crawfish! Read more

Crawfish Etouffee—the Craig Klein Way

Thu, 09/01/16
This recipe from That Sounds Good! Was contributed by Bonerama co-founder Craig Klein. It's both a recipe for a Louisiana culinary classic, and lesson in cooking philosophy. And no fair using Chinese crawfish! Read more

Summer Drink Recipes

Fri, 07/29/16
Two cool drink recipes from our cookbook, That Sounds Good! First up, it's Rock Star Drink from Glen David Andrews, which combines apple and ginger into a crisp cool libation. And Randy Fertel contributes the Mango Rumba. Read more

Recipe: Turkey Wing Gumbo

Fri, 04/15/16
If you like the Pheasant, Quail and Andouille Gumbothat Prejean's sells at Jazz Fest, you'll like this dark roux-based gumbo. A couple of non-traditional techniques (browning the sausage and using freshly ground chile powder) give extra depth of flavor. Read more

Recipe: John "Papa" Gros' Cajun Bruschetta

Tue, 03/22/16
Here's a Louisiana take on an Italian classic. It's New Orleans funk artist John "Papa" Gros' contribution to That Sounds Good!, WWOZ's cookbook of recipes from our Louisiana musical family. Fresh herbs, tomatoes, smoked chile powder and of course andouille combine to make a d... Read more

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