Recipes

Dr. John's Raccoon Stew

Thu, 06/22/17
Raccoon Stew is Dr. John's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Read more

Lemon Meringue Pie from Walter Wolfman Washington

Thu, 05/25/17
This recipe for Lemon Meringue Pie is Walter Wolfman Washington's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Read more

Joe Krown's Dry Rub Baby Back Ribs

Mon, 04/17/17
This recipe for Dry Rub Baby Back Ribs is Joe Krown's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Read more

Tricia "Teedy" Boutte's Blackened Chops with Pineapple Salsa

Wed, 03/29/17
This recipe for Blackened Chops with Pineapple Salsa is Tricia Boutte's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Read more

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

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