Here are a few "Jazz Fest Food" recipes in case you're interested in cooking at home while Jazz Festing in Place. First, here are 6 classic Jazz Fest recipes from the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barne... Read more

This dish is a cousin of BBQ shrimp, but the smoky spice of chipotle chiles creates its own  vibe. It's in the style of Veracruz regional Mexican cuisine, down the Gulf Coast from New Orleans and the main port of colonial Mexico. You can see the strong Spanish influence her... Read more

Gulf coast citrus is in season and it's excellent!  In this recipe we use beautiful pink grapefruit in a salad with avocado, arugula, and romaine, but you could use any raw greens you like: watercress, spinach, bitter greens (escarole, endive, frisee), etc. The dressing is... Read more

Gougères, or savory French cheese puffs, make great holiday party apps. They are a savory take on pâte à choux, cream puff dough. It's the same dough used in éclairs and in beignets, where it's deep-fried instead of baked. "Choux" means cabbage; the name comes from the fact... Read more

An extra pan of dressing can be a welcome addition to holiday dinner gatherings. While oyster or rice dressing might be more traditional, this cornbread dressing is pretty wonderful too, even if it's a bit more generically "Southern." In theory, you can use any sort of saus... Read more

This very cool dessert manages to be both light & airy and rich & decadent, all at once. It combines lemons, sugar, and cream and makes a great end to a meal. There's just a little bit of stove top cooking, but mostly you won't heat up the kitchen. Lemon curd is chilled, fo... Read more

We all know local festivals aren't just about the music. You've gotta have the right food (and drink), too. Here's a nice round-up of Louisiana festival recipes to try at home! FOOD Five po-boy recipes Crawfish pasta with cream sauce Turkey wing gumbo Jamaican beef patt... Read more

This month's recipe, causa limeña, is Peruvian comfort food. Another, more descriptive name for this  causa  (from the Quechuan word 'kausaq,' to give life) might be "stuffed mashed potatoes." It's both unusual and delicious, and even better for August, it's a dish that's s... Read more

This is an old-school version of fusion cuisine, with its roots in Jamaica's Chinese community. It has a sweet-savory Asian flavor profile, with a big hit of Caribbean heat. It includes a number of common Jamaican ingredients like allspice, thyme, ginger, and scotch bonnet ... Read more

This is an awesome summer dish, with bright, spicy flavors and cool, crisp textures. It's quick and simple, and since the shrimp gets chopped into pieces, you can use smaller (cheaper) shrimp to begin with; sizes in the range of 41-50 or 51-60 are just fine. Because we add ... Read more