While chowder is traditionally a seafood or vegetable soup, Michelle's rendition embraces autumn with squash, sweet potatoes, and garnishes it all off with a little bacon. This savory chowder is simple to make and arranges flavors that will keep your stomach happy and warm wi... Read more

This month's recipe comes from Martinique Bistro: "We all love boudin… Between the texture, the smoke and the spice, it stands out as an iconic Louisiana bite. Martinique Bistro prides themselves on offering to the hungry vegetarian eaters of New Orleans and beyond, and Chef ... Read more

Margie Perez recently demonstrated this recipe, from WWOZ's cookbook, That Sounds Good!, on WGNO's News with a Twist. Like most flan recipes, the list of ingredients is short, but Perez offers a variety of optional additions, including strawberries, bananas, cream cheese, even... Read more

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

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

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

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

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

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

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