Recipe: Louisiana-style Crab Cakes

Thu, 07/04/13
For this "Lousiana-style" version of crab cakes, we added the trinity (onion, celery, bell pepper) pre-cooked in butter, plus lemon juice and herbs, to a pound of Louisiana lump crab meat. An accompanying sauce is made with creole mustard and Tony Chachere's. Read more

Recipe: New Orleans Bread Pudding with Rum Sauce

Sun, 06/02/13
This month's recipe, which comes to us courtesy of Liberty’s Kitchen, is a traditional New Orleans bread pudding. That, of course, makes it the best of all the many versions in the world! Read more

Recipe: Gambas Al Ajillo

Sun, 05/05/13
As with so many other classic Latin dishes, there is a New Orleans cousin of Gambas Al Ajillo. When tucking into a bowl of Gambas, one cannot help but note it's similarity to New Orleans BBQ Shrimp. Read more

Recipe: Marc Stone's Pasta all’Amatriciana

Sat, 04/06/13
Pasta all’Amatriciana is Marc Stone's contribution to That Sounds Good!, WWOZ's cookbook. This recipe reflects New Orleans' Italian heritage, coming from the town of Amatrice in central Italy. Read more

Recipe: Tab Benoit's Redfish Couvillion

Thu, 03/14/13
This hearty and delicious Cajun seafood dish is blues guitarist Tab Benoit's contribution to That Sounds Good!, WWOZ's cookbook of recipes from our Louisiana musical family. Read more

Recipe: Acarajé (Stuffed Black-Eyed Pea Fritters)

Tue, 02/05/13
Prepare your taste buds to do a little dace for Acarajé, this stuffed fritter is a Brazilian street food with roots reaching back to West Africa. A special thanks to Dana Honn over at Cafe Carmo for sharing this month's recipe. Read more

Recipe: Galette des Rois (French-Style King Cake)

Sat, 01/12/13
While it's hard to deny the purple, green and yellow sprinkles, traditional king cake (en Francais: Galette de Rois) is a mouthwatering pastry brimming with an almond and cream filling. Southern Food & Beverage's OKRA Magazine editor shares her recipe to help you feast like a ... Read more

Recipe: Down in the Treme Carrot Ginger Coconut Shrimp Soup

Sun, 12/02/12
This recipe is John Boutte's contribution to WWOZ's cookbook, That Sounds Good! The combination of carrot, ginger, and coconut milk is delicious and comforting. Fennel adds another light-sweet note, and the result, exotic yet familiar, perfectly complements the shrimp. Read more

Recipe: Chubby Carrier's Creole Chicken

Sun, 11/11/12
In Zydeco artist Chubby Carrier's contribution to That Sounds Good!, chicken, sausage, and short list of other ingredients, simply cooked, produce a kind of Louisiana comfort food. Read more

Creole Gumbo

Sun, 09/16/12
The Treme Creole Gumbo Festival is coming up, and with it comes the opportunity to taste some great creole gumbo. Get your palate primed with this recipe. Read more

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