This is a quick & easy shrimp treatment. It makes awesome shrimp tacos or shrimp salads, and it's great even with just some simple white rice. Or serve on toothpicks as a spicy hors d'oeuvre.  You could make it even easier by purchasing pre-made blackening seasoning, of wh... Read more

This recipe is an unusual combination of European haute cuisine (soufflé) and an earthy Southern staple (grits). It's hearty and vegetarian, and it screams "brunch." It's also pretty easy--grits create structure, so it's less finicky than cheese or chocolate soufflés. A ver... Read more

 Just in time for Creole tomato season, this summer soup is excellent served at room temp. The recipe employs a technique from Oaxaca, Mexico, griddle roasting, to develop deep flavors. The soup is vegan (unless you use chicken broth instead of vegetable). It's pretty spicy... Read more

Strawberry shortcake is so fundamentally good that it turns out fine even if you use store-bought cakes (or sliced sponge cake), frozen strawberries, and canned whipped cream. (That's also a kid-friendly version for young chefs!) This version, which uses fresh seasonal stra... Read more

In honor of "Pi Day" (which happens every year on March 14, or 3.14), we thought you might enjoy this collection of "Pie" recipes. Because in times like these, we all need more pie! Lemon Meringue Pie (recipe by Walter Wolfman Washington!): https://www.wwoz.org/243171-lemon... Read more

A two-fer this month: a recipe for sticky rib tips and another for the accompanying jalapeno jelly, both from Chef Brian Landry at the Bayou Bar in the Pontchartrain Hotel. This might be the first time a dish from a music venue covered by our Livewire Music Calendar has app... Read more

Here's a way to be true to holiday tradition (it's a pumpkin pie!), while upping your holiday pie game with something different.  Per, Wikipedia: "A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by... Read more

This recipe puts a Louisiana twist on tomato-based Manhattan-style chowder (in contrast with creamy "New England" style) with the trinity, cayenne, and your favorite kind of firm white fleshed Louisiana fish, like trout, red snapper, red fish, even tilapia in a pinch. Add s... Read more

Grillades & Grits is a Creole classic and a favorite New Orleans breakfast/brunch dish, but it's great any time of day: pan-fried medallions of beef or veal braised in tomato-y gravy and served with your favorite grits. Its name is French, but the dish has some things in co... Read more

Here's a way to use ripe summer peaches. Interestingly, the (pureed) peach skins are included, as they add balance from the tannins, much like you'd get from wine, and help temper all the sugar. And then there's the 100-proof version of Southern Comfort (created by New Orle... Read more