From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Alligator Sauce Piquante, as prepared by: Joe Cahn, New Orleans School of Cooking. 1/2 lb. lard 2 lbs. alligator meat, defatted a... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Red Beans and Rice as prepared by Judith Burks and Albert Sabi. 1 ham shank 2 lbs. red beans 2 medium onions, chopped 2 stalks cel... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Pie as prepared by John Whelan, Roxanne Enterprises, New Orleans. 1 1/2 lbs. cooked crawfish meat (8-10 lbs. live crawfis... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Corn Maquechoux (an Indian Creole Dish From So. Louisiana) as prepared by: Leon Mayers and Billy Fava, Mayers Catering 4... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Hot Boudin (Boudin Blanc) as prepared by Chick Fortner, The Hot Boudin Company, New Orleans 2 - 3 lbs. boneless pork 1/2: 2 lbs. ... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Jamaica Beef Patties (Meat Pies) as pepared by David G. Mair, Quik Bite Meat Pies, Inc., New Orleans 2 lbs. minced beef ground wi... Read more

It may be the time of social distancing, but that doesn't mean we can't eat well! Check out all of our recipes. We'd especially like to recommend recipes from our Louisiana musician friends. Check out 10 of them below, including John Boutte's Down in the Treme Carrot Ging... Read more

Tasso--cajun cured pork shoulder--has great flavor that works well with a rich sauce, as in this pasta recipe, which also includes tomatoes, cream, and Pecorino-Romano. Note: Some tasso is sold with a layer of spice mix caked on the outer surface, as described in the proce... Read more

Day drinking occasions, like Mardi Gras parades and music festivals, seem to call for bloody marys. For your next such event, forgo the manufactured bloody mary mix and express yourself! There's a a lot of room for culinary inspiration in bloody mary recipes. For your main ... Read more

Here's something new for your playoff tailgating or chilly-day parade food. This recipe blends aspects of green chile as made in New Mexico, in which the "green" comes largely from the green New Mexican chile pepper, and verde, one of the seven moles of Oaxaca, Mexico, wher... Read more