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

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Alligator Sauce Piquante, as prepared by: Joe Cahn, New Orleans School of Cooking. 1/2 lb. lard 2 lbs. alligator meat, defatted a... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Red Beans and Rice as prepared by Judith Burks and Albert Sabi. 1 ham shank 2 lbs. red beans 2 medium onions, chopped 2 stalks cel... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Pie as prepared by John Whelan, Roxanne Enterprises, New Orleans. 1 1/2 lbs. cooked crawfish meat (8-10 lbs. live crawfis... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Crawfish Corn Maquechoux (an Indian Creole Dish From So. Louisiana) as prepared by: Leon Mayers and Billy Fava, Mayers Catering 4... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Hot Boudin (Boudin Blanc) as prepared by Chick Fortner, The Hot Boudin Company, New Orleans 2 - 3 lbs. boneless pork 1/2: 2 lbs. ... Read more

From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive. Jamaica Beef Patties (Meat Pies) as pepared by David G. Mair, Quik Bite Meat Pies, Inc., New Orleans 2 lbs. minced beef ground wi... Read more

It may be the time of social distancing, but that doesn't mean we can't eat well! Check out all of our recipes. We'd especially like to recommend recipes from our Louisiana musician friends. Check out 10 of them below, including John Boutte's Down in the Treme Carrot Ging... Read more