Whether it’s an early kickoff, a weekend match, or a championship showdown, you’ve got the food covered with this Southern-inspired lineup – built for sharing, snacking, and cheering until the final whistle. From sliders and wings to crowd-ready dips and party platters, these game-day favorites are all made great with Blue Plate Mayo – That’s the good stuff!

Baked Cubano Sliders

Packed with layers of ham, pork, Swiss cheese, pickles and mustard, they’re easy to make ahead and disappear fast once the match starts.

Crispy Baked Chicken Wings with Spicy Ranch Dressing

Crispy, oven-baked chicken wings paired with a spicy ranch dressing bring just the right amount of heat for nail-biting finishes and overtime drama.

Mini Po-Boy Party Platter

A New Orleans classic made party-ready, these mini sandwiches are ideal for feeding a crowd while keeping everyone focused on the action.

Mexican Street Corn

This version of Mexican street corn delivers smoky, creamy, tangy flavor in every bite and is easy to serve buffet-style alongside sandwiches, wings, and snacks.

Hot & Spicy Pimento Cheese

Creamy, cheesy, and just spicy enough, this Southern staple belongs on crackers, vegetables, sandwiches, and game-day snack boards.

Classic Deviled Egg Dip

Take everything you love about deviled eggs and turn it into an easy dip that’s perfect for scooping and sharing.

Don’t heat up the kitchen if you don’t have to. These chill recipes are no-cook favorites for hot, lazy summer days – and they’re all we need in the South to enjoy a meal with family and friends. Each of them is a Southern summer tradition – satisfying, delicious, and simple to make without standing over a stove.

The Classic Tomato Sandwich

Hot & Spicy Pimento Cheese

Mississippi Smoked Fish Dip

Dilly Cucumber Salad 

Mini Po-Boy Platter 

Creole Tomato and Cucumber Salad with Feta Dressing 

Dad’s a legend, and the menu for his Father’s Day cookout should be, too. From jerk chicken to creamy avocado dip, spicy Southern slaw and bacon-topped chocolate cupcakes that are cooked on the grill, these pitmaster-approved recipes from Malcom Reed of How to BBQ Right are built for big flavor, backyard bragging rights and a smokin’ good time with family and friends – all made great with Blue Plate Mayo. That’s the good stuff!

Jammin’ Jerk Chicken Sandwich

Cajun Smoked Turkey Club Sandwich

Killer Hogs Coleslaw

You can’t have good Southern barbecue unless you have a cool, delicious and classic coleslaw to go with it.

Spicy Avocado Ranch Dip

Devilishly Good Chocolate Mayo Cupcakes

Louisiana native Jolie Meaux of Porch, Wine and Gravy mixes her seasonings with Blue Plate Mayo to make a rub for her Slow & Low BBQ Baby Back Ribs. She says it seals in juices and flavors, keeps the meat tender, and makes a caramelized crispy char on the outside. You can also use this recipe for St. Louis-style ribs, but they might need a little extra cooking time. Either way, the secret to keeping the ribs tender and delicious is in the Blue Plate Mayo rub – That’s the good stuff!

Watch Jolie make Slow & Low BBQ Baby Back Ribs, Part 1:

Part 2:

S

Slow & Low BBQ Baby Back Ribs

Ingredients

• 1 rack (about 2½ pounds) baby back pork ribs 
• 1/2 teaspoon cumin
• 2 teaspoons paprika
• 1 tablespoon garlic powder
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 tablespoon coarsely ground black pepper
• 1/4 cup packed brown sugar
• 1 teaspoon dry yellow mustard
• 3/4 cup Blue Plate Mayonnaise
• 2 tablespoons Creole mustard
• 1/3 cup your favorite BBQ sauce, plus extra for finishing

Instructions

Preheat the oven to 225°F.
In a medium bowl, combine the cumin, paprika, garlic powder, chili powder, salt, black pepper, brown sugar and dry mustard.
Remove half of the seasoning mixture into a separate bowl and add the mayonnaise and Creole mustard; mix until completely combined. Set aside the first bowl with the remaining half of the spices to use later.
Place large sheets of aluminum foil on a rimmed baking pan.
Rinse the pork ribs and pat dry with paper towels. Remove the membrane from the back of the ribs. Place the rack of ribs on the foil lined pan (cut the rack in half if needed to fit the pan).
Spread half of the mayonnaise mixture evenly over the ribs. Sprinkle with half of the reserved dry seasoning mixture. Drizzle lightly with BBQ sauce.
Flip the ribs over and repeat on the other side with the remaining mayonnaise mixture, seasoning, and a little more BBQ sauce.
Wrap the ribs tightly in the foil, crimping and sealing the edges well.
Bake for 3-4 hours, or until the ribs are very tender.
Once tender, remove from the oven and carefully open the foil. Discard as much liquid as possible. Brush the ribs with additional BBQ sauce.
Set the oven to broil and broil until the sauce begins to caramelize, about 2-4 minutes. You can also finish the ribs on a preheated grill for extra smoky flavor.
Serve hot.

The music at the New Orleans Jazz and Heritage Festival is legendary – but you could also call Jazz Fest a food festival with a world-class soundtrack. The Fest, as many locals call it, is one of the rare places where you can taste your way across Louisiana without leaving an oblong horse-racing track. As locals and longtime fans of the food, the music, and the culture, we wanted to dish a little on how to explore the food – and cultural finds – of the Fest.

Start smart and pace yourself. 

Come hungry, of course. And if you want to enjoy some of the more hyped Fest dishes without the wait, come early, before the lines get long. But while some Fest foods have become famous, the truth is that everything out there is tried and true Louisiana food from well known eating and catering establishments, and therefore it’s gonna be great. A shorter line can mean a hidden gem, and at Jazz Fest, that’s part of the fun.

Where to go first.

That depends on which entrance you use, because there’s no right or wrong way to explore the Fest. Follow your nose to whatever smells (and looks and sounds) amazing! Here are a couple of food booths with historical significance, having been at the Fest since the earliest days (it started in 1970):

• Vaucresson’s Sausage Co. has been a true flavor of New Orleans since 1899 and was one of the original Jazz Fest food vendors. Fest-goers continue to line up for their fresh sausage po-boys made by this third-generation, family-owned business run by Vance Vaucresson and his wife, Julie. But Vance is not just the keeper of the business’ historic recipes – he’s also a jazz singer!
• Red beans & rice is a signature New Orleans dish made famous a century ago by jazz musician Louis Armstrong, and it’s a must-try. Douglas’ Red Beans & Rice was founded by the late Judy Burks, who stirred her bean pot at Jazz Fest for nearly 50 years with a recipe inspired by the legendary Buster Holmes’ Restaurant (an early 20th century jazz musician hangout in the French Quarter). Today, her business partner continues the tradition.

Jazz Fest is po-boy heaven.

The po-boy is another iconic local food, and nobody does it better than the vendors at Jazz Fest. You’ll have to pace yourself, and maybe share with a friend, to get a taste of the many po-boys on offer. There’s the Roast Beef Po-Boy from DiMartino’s, an old New Orleans Italian eatery established way back in 1975, and the (probably) world-famous Cochon de Lait Po-Boy from Walker’s BBQ.  Vaucresson’s many Sausage Po-Boys (including one with Alligator Sausage) make it on this list, too. Fresh Gulf Coast seafood makes a splash with The Galley Restaurant’s Fried Softshell Crab Po-Boy, Stufhapn Catering’s Crabmeat Po-Boy, the Fried Shrimp Po-Boy and Fried Oyster Po-Boy from Vucinivich’s Restaurant… and lots more.

Cool Down Like a Local.

Somewhere between bites, find your way to the Iced Tea Tent run by Southern Concessions – and if you know, you know. This is where you grab a not-so-small or a very large cup of the iced, delicious, sweet or unsweet teas that have become a ritual for locals at the Fest. This year there’ll be Rose Mint Herbal Iced Tea, Berry Breeze Herbal Iced Tea, and Southern Style Sweet Iced Tea.  For a more caffeinated and creamy option, head over to grab a Frozen Cafe Au Lait from New Orleans Coffee Company.

Taste the whole state.

Fest-goers are not just eating New Orleans – they’re tasting all of Louisiana. Cajun, Creole, Soul Food, Southern, Vietnamese, Jamaican, Greek, Mexican – the cuisines that have taken root across Louisiana are here. Don’t miss Crawfish Bisque from Lil’ Dizzy’s, Cajun Boiled Crawfish from Clesi’s Seafood, Boudin (a Cajun sausage) from Papa Ninety, Ya Ka Mein from Ms. Linda’s, Lump Crab Beignets from Loretta’s, and Quail, Pheasant and Andouille Gumbo from Prejean’s – to name just a few.

Take a Trip Without Leaving the Grounds.

When you’re ready for a change of pace, head to the Cultural Pavilion for a trip around the world. Every year, Jazz Fest spotlights a different country with live performances, traditional dishes, and cultural showcases that bring a global flavor to the Fest. This year, all eyes, ears and tastebuds are on Jamaica!

Don’t Skip the Arts & Crafts.

Once you’ve eaten your way through a few Louisiana delicacies, wander into the many arts and crafts areas. This is where you’ll find handmade jewelry, folk art, woodwork, fine art, textiles, and one-of-a-kind pieces you won’t see anywhere else. We’re fans of the South’s favorite starter – deviled eggs! – so we love the hand-carved Deviled Egg Platters made by woodworker Lee Toney in the Louisiana Marketplace (he’ll be there the second weekend of Fest). Shop for treasures through the Congo Square African Marketplace, the Native American Village,  and the many Arts & Crafts Tents, too – and do it all to the rhythm of the music, of course.

 

Chef Lucas McKinney of Josephine’s Gulf Coast Tradition in Houston, Texas, has created the ultimate side salad for Easter or any big meal. It holds up well when you make it ahead and store in the fridge, and when mealtime comes it’s guaranteed to keep up with a whole hungry table of family and friends. His Shell ‘n Pea salad is creamy with a bit of crunch and loaded with peas, cheese, herbs, and a punchy lemon aioli – made with Blue Plate Mayo – that ties it all together. That’s the good stuff!

Chef Lucas McKinney’s Shell ‘n Pea Salad 

INGREDIENTS:

• 1 cup dried black eyed peas
• 2 garlic cloves
• 1/2 medium yellow onion
• 1 celery stalk
• 2 bay leaves
• 3 cups frozen green peas
• 2 cups Blue Plate Mayonnaise
• 1 lemon, zested and juiced
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh rosemary
• 2 cups sugar snap or snow peas, veins removed from pods and cut into medium diced segments
• 1 cup diced red onion
• 1 cup grated carrot
• 3 cups grated white cheddar cheese
• 4 hardboiled eggs, finely grated
• 2 cups capers, pan fried in shallow oil until crispy
• Salt, to taste
• Black pepper, to taste

INSTRUCTIONS:

• Cook the black eyed peas: In a pot with salted water, boil the dried black eyed peas with the garlic cloves, onion, celery and bay leaves until the peas are cooked through but not mushy. Strain the peas into a sealable bowl, cover and cool in the refrigerator. Once cooled, remove the seasoning vegetables. (It should yield around 2 1/2 cups of peas.)
• Flash blanch the frozen peas, strain and set aside to cool.
• Make the lemon aioli: In a bowl, add the mayo, lemon zest and lemon juice (remove any seeds). Mix well to combine; set aside.
• In a separate bowl, mix together the parsley, chives, thyme, tarragon and rosemary.
• In a large bowl, place the black eyed peas, blanched green peas and sugar snap peas. Add the lemon aioli and herbs and mix well to combine. Mix in the diced red onion and grated carrot and season to taste with salt and pepper. Place the salad in a serving bowl or dish and sprinkle on the crispy capers; top with the grated cheese and then the grated egg, finishing with a sprinkling of black pepper.
• This salad can be served in a large bowl or serving dish or on individual small plates lined with a piece of bibb or butter lettuce.

Celebrate festival season in Louisiana with the good stuff.

From smoky Cochon de Lait Po-Boys to creamy Crawfish Pasta, our unique festival foods tell the story of our culture. And, they’re just one more reason to cook with the good stuff – Blue Plate Mayo. When you’re not out “festing,” tune in to WWOZ.org for authentic Louisiana music including livestreams from the New Orleans Jazz & Heritage Festival, and get festive in the kitchen with these Louisiana festival-style recipes – no wristband required.

Headed to the 2026 New Orleans Jazz Fest? Catch the Blue Plate Crew on your way in!

We’ll be out on the streets between Liuzza’s By The Track Restaurant and the Sauvage Street Entrance to the Fest, talking mayo and giving away free hats, koozies and other fun Blue Plate merch. Look for us on the Thursday and Friday of each week – the “locals” days of the Fest. See y’all there!

• April 23 and 24
• April 30 and May 1

Spicy Crawfish Dipping Sauce

Fried Crawfish Po-Boys with French Remoulade Sauce

Fried Shrimp Po-boy

Cochon de Lait Po-Boys

Crawfish Hand Pies

Crawfish Pasta

New Orleans Crawfish Bread

Crabmeat Beignets

Fest-Style Rosemint Iced Tea

 

It’s not hard right now to find a backyard table piled high with steaming crawfish, shrimp and crabs, because Spring on the Gulf Coast means fresh seafood, boiled and fried. We season it right, and then we let the dipping sauces seal the deal. Get inspired with the following dipping sauce and seafood recipes, including our new Spicy Crawfish Dipping Sauce made with Blue Plate Hot & Spicy Mayo – That’s the good stuff!

First, stock up on our easy, ready-to-squeeze Creamy Cocktail Sauce and Creole Tartar Sauce!

Spicy Crawfish Dipping Sauce

Creole Crab Cakes

Creole Shrimp Cocktail

Fried Catfish

When Lunar New Year and Mardi Gras arrive at the same time, you don’t choose between them — you celebrate both. That spirit of abundance inspired something special from our friends at Blood Bros. BBQ – a Houston barbecue destination known for smoky Texas-style ’cue with bold global influences.

Prosperity Green Curry Boudin Eggrolls pair Louisiana boudin with fragrant Thai green curry and coconut milk, wrapped in eggroll wrappers and fried until golden and crisp. Served with a Blue Plate Asian Remoulade – creamy, tangy, and layered with ginger, garlic, citrus, and chili – every bite delivers savory spice, rich flavor, and satisfying crunch.

Available in-restaurant through February 24. Can’t make it to Blood Bros. BBQ? Create your own festive spread with Blue Plate Mayo and bold flavors perfect for Lunar New Year, Mardi Gras, or any gathering that calls for something extra delicious. That’s the good stuff!

Blood Bros. BBQ Prosperity Green Curry Boudin Eggrolls

INGREDIENTS

Eggrolls

• 1 pound boudin, casing removed
• 1 to 2 tablespoons Thai green curry paste, to taste
• 1/2 cup coconut milk, divided
• 1/2 red bell pepper, very finely diced
• 1 package eggroll wrappers
• 1 large egg, beaten (for sealing)
• Vegetable oil, for frying
• 1 tablespoon fish sauce (optional)
• 1 tablespoon granulated sugar (optional)
• sliced green onions or sesame seeds, for garnish

Blue Plate Asian Remoulade

• 1/2 cup Blue Plate Mayonnaise
• 1 1/2 teaspoons gochugaru
  (or substitute 1/2 teaspoon paprika plus 1/2 teaspoon cayenne pepper
• 1 teaspoon yuzu juice
  (or substitute fresh lemon juice)
• 1/2 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• 1 1/2 teaspoons Chinese hot mustard
  (or substitute Creole mustard)

INSTRUCTIONS

Make the Eggrolls

1. Prepare the filling.
   In a skillet over medium heat, add 1/4 cup coconut milk and bring to a gentle simmer. Stir in the Thai green curry paste and cook for 1 to 2 minutes, until fragrant and slightly thickened. If using, stir in the fish sauce and sugar. Add the boudin, breaking it up with a spoon, and cook until warmed through and evenly coated. Stir in the remaining coconut milk as needed for desired consistency. Remove from heat and stir in the diced red bell pepper. Let cool to room temperature.

2. Roll the eggrolls.
   Place 2 to 3 tablespoons of filling onto each eggroll wrapper. Fold and roll according to package directions, sealing the edges with the beaten egg.

3. Fry until crisp.
   Heat 1 to 2 inches of vegetable oil in a heavy pot to 350°F. Fry eggrolls in batches for 3 to 5 minutes, turning as needed, until golden brown and crisp. Transfer to a paper towel–lined plate to drain.

Make the Remoulade

1. Build the base.
   In a small bowl, whisk together Blue Plate Mayonnaise and Chinese hot mustard until smooth.

2. Add the aromatics.
   Whisk in the grated garlic and ginger.

3. Finish with citrus and spice.
   Stir in the yuzu juice and gochugaru until fully combined. Refrigerate until ready to serve.

Serving Suggestion

Serve the eggrolls warm with Blue Plate Asian Remoulade and a squeeze of fresh citrus. Garnish with sliced green onions or sesame seeds for a bright finish and extra flavor. Makes 12 to 14 eggrolls | Serves 6 to 8 as an appetizer.

Cajun cookin’ meets classic German cuisine, just in time for duck hunting season! Louisiana native Jolie Meaux of Porch, Wine and Gravy shared her Duck Schnitzel recipe with us, and it’s up there with duck gumbo on the list of great ways to cook wild duck. The thin-pounded duck is lightly breaded and pan-fried until golden, then topped with a seasoned mushroom gravy. German settlers brought their comfort foods, like sausage and schnitzel, with them when they homesteaded in the bayous and woods of Louisiana more than a hundred years ago, and we’ve been enjoying their influence – with a little added Louisiana heat – ever since. The secret to keeping the duck tender and juicy is in the Blue Plate Mayo marinade – That’s the good stuff!

Watch Jolie make Duck Schnitzel with Hunter’s Sauce, Part 1:

Duck Schnitzel with Hunter’s Sauce, Part 2:

Jolie Meaux’s Duck Schnitzel with Hunter’s Sauce

Ingredients

Blue Plate Mayonnaise Marinade

• 3/4 cup Blue Plate Mayonnaise
• 3 tablespoons Creole mustard
• 3 dashes hot sauce
• 3/4 teaspoon Cajun/Creole seasoning

Hunter’s Sauce

• 8 slices bacon, diced
• 2 tablespoons butter
• 1/2 cup shallot (or onion), diced
• 4 cloves garlic, minced
• 16 ounces sliced mushrooms
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 2 cups chicken (or beef) broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons Cajun/Creole seasoning
• 2-4 tablespoons heavy cream (optional)

Schnitzel

• 1 1/2 cups peanut or vegetable oil, adjusted as needed for frying
• 4 duck breasts, skin removed (or substitute chicken breasts)
• 3 cups breadcrumbs
• 2 tablespoons grated Parmesan
• 1 tablespoon Creole/Cajun seasoning
• Sliced green onion, for garnish

Instructions

1. Combine all marinade ingredients in a large zip-top bag. Massage the bag to combine fully. Using a meat mallet or rolling pin, pound each duck breast to a thickness of about ¼ inch. (Do this between sheets of plastic wrap or parchment, or inside a zip-top bag.) Add the duck to the marinade, seal the bag and refrigerate for at least 1 hour or up to 24 hours.
2. While the duck is marinating, make the Hunter’s Sauce: Cook the diced bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside.
3. Carefully drain off excess bacon fat in the skillet, leaving about 1-2 tablespoons in the skillet. Melt the butter in the skillet. Add the onion, garlic, and mushrooms. Cook, stirring occasionally, until the mushrooms have released their liquid, softened completely, and begun to brown, about 10-15 minutes. Reduce the heat to medium-low, sprinkle in the flour and stir to evenly coat the mushrooms.
4. Cook and stir the mixture for 30-60 seconds to remove the raw flour taste. Stir in the tomato paste and cook for about 2 minutes, allowing it to lightly brown. Slowly pour in the red wine, stirring constantly and scraping up any browned bits from the bottom of the pan. The mushroom mixture will be thick at this stage.
5. Add the broth a little at a time, stirring until smooth. Stir in the Worcestershire sauce, soy sauce, and seasoning. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 10-15 minutes, until thickened. Add the bacon back in and stir to combine.
6. Stir in the cream, if a lighter colored, cream-based gravy is desired; otherwise it will be a brown gravy. Taste and adjust the seasoning as needed. Cover and keep warm until ready to serve. (Reheat gently if needed when ready to serve; if the gravy thickens too much, thin it with a splash of broth or water.)
7. Fry the schnitzels: In a shallow dish, combine the breadcrumbs, Parmesan and seasoning. Remove the duck from the marinade and gently swipe off any excess marinade (removing any excess mayo will make them crispier). Dredge each piece in the breadcrumb mixture, pressing firmly to coat. Place on a wire rack and let rest for 10-15 minutes to help the coating adhere.
8. Pour the oil into a large cast-iron skillet until it reaches just under ½ inch deep. Heat over medium-high heat to 365°F or until a breadcrumb dropped in the oil sizzles immediately. Fry the breaded duck, in batches if necessary, being careful not to overcrowd the pan, for 3-4 minutes per side or until deeply golden and crisp. Transfer to a paper towel–lined plate to drain. Serve topped with the Hunter’s Sauce.