This recipe, Fried Brussels Sprouts Salad, is a beautiful salad composed of fried brussels sprouts, lima beans, golden raisins, cider vinaigrette, cardamom yogurt, lemon conserva, and sourdough bread. It comes from Executive Chef Chris Borgesat at Charmant, a neighborhood b... Read more

This month's recipe for Apple Spice Cake come to us from Tujague's, established in 1856 and located since 2020 at 429 Decatur St in the upper Quarter. It's perfect served with your favorite garnishes like whipped cream and caramel sauce. INGREDIENTS 1 cup dark brown sugar ... Read more

This month's recipe for Bucatini Carbonara comes to us from Osteria Lupo, located on Magazine Street just above Napoleon and showcasing Northern Italian cuisine. It's a classic dish with two kinds of cheese (parmigiano reggiano and pecorino romano), plus rich pork flavor fr... Read more

Pepper Pot is a hearty, slow-cooked soup or stew; it's also quite spicy, as it is generally made with habanero or scotch bonnet chiles. It's an important dish in Guyana and across the region, with Jamaica having a famous version. The version here comes from Chef Nina Compto... Read more

Fall's the season for pumpkin spice! Which of course, contains no pumpkin; rather it's a blend of warm spices that gives pumpkin pie its characteristic taste. And of course, it's widely used in beverages and foods (see below for examples). The basic formula is 3 parts groun... Read more

Perhaps more "Jamerican" than authentically Jamaican, this Jerk Chicken Pasta recipe does contain a number of the key ingredients in Jamaican cuisine: allspice, thyme, scallions, and scotch bonnet/habanero pepper. The recipe calls for chicken breast, but there's no reason y... Read more

  If you can't be at Jazz Fest this year, we'll miss you! Here are some back-in-the-day recipes to cook up while you're listening to our broadcast. They're from the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes.... Read more

These spicy chicken biscuits are meant to be enjoyed with a cold beverage in hand. They come to us courtesy of Nina Compton, St. Lucian native and Chef/Owner of Compère Lapin, 535 Tchoupitoulas in the Warehouse District. Compton adds a Caribbean twist to classic Souther chi... Read more

Savory beignets are a thing! This version is called the Jam n Ham Beignet, and it's from Beggars Banquet at 1330 Prytania, just a few blocks above Calliope. It features black forest ham and raspberry preserves spread over a freshly made beignet & closed into a sandwich. Of ... Read more

This is dark-roux gumbo, with a couple of twists. It uses blackened-and-braised turkey necks (a recipe for which is included separately below), and it includes poblano rather than green bell peppers. See the Notes section for some excellent tips on executing this recipe. I... Read more