Impress your friends with a fancy dessert from one of our favorite soul food restaurants in New Orleans, Dooky Chase. Dooky Chase may be better known for its homestyle fried chicken and lunchtime buffets, but this is something worth whipping up just for the "oohs" and "ahhs." Read more

Looking for new ways to eat crab outside of the traditional crab boil? Impress your friends with this haute cuisine. With mango, cucumber, crab and shrimp, this is a cool Louisiana riff on a classic and refreshing summer combination. Read more

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Way out in Avondale, there's a little Italian restaurant called Mosca's. With a long and colorful history (urban legends of it being a mafia hangout), you know that the food here is top-notch. Their "Shrimp Mosca," one of the house specialties, is easy to make, but relies on t... Read more

The "award-winning" étouffée recipe comes from L'Acadie Inn & Park in Eunice, owned by Kelly and Lance Pitre. It took second place in the Professional Division at the annual World Championship Crawfish Etouffee Cook-off last year. The Pitres are considered real Cajun cookin... Read more

Courtesy of Chef Paul Prudhomme, here is one of the dishes that put Louisiana, Creole and Cajun cooking on the map back at the 1984 Worlds Fair in New Orleans. Featured in an article on the popularity and history of Louisiana foodways, this dish is a standard in the repetoi... Read more

A traditional King Cake is circular in shape to represent a crown, and decorated with sugar tinted in the classic Carnival colors---green, gold, and purple, symbolizing faith, power, and justice. If you're tired of eating grocery store King Cake and want a great recipe to u... Read more

Based on a family recipe and reinterpreted by Chef John Folse, this stew is a unique option for hors d'oeuvres, with fresh Louisiana oysters and no spoons or bowls to wash later. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion... Read more

Try out this post-Thanksgiving recipe for all your leftover turkey hiding in the freezer, or save it for a day when you're wishing Thanksgiving came more than once a year. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code w... Read more

This month's recipe comes to us courtesy of the Louisiana Cattlemen's Association. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.Makes 4 ServingsIngredients1 pound boneless beef t... Read more