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Cookbook Club
Plantain Tarte Tatin
Paola Velez shares this recipe for her Plantain Tarte Tatin in her cookbook, Bodega Bakes, for a perfect solution to use up ripe plantains.
Cookbook Club
Crawfish Fettuccine
A method for making a perfect fettuccine is tossing the pasta with some of its cooking water on warm platters to make a quick, velvety sauce.
Cookbook Club
Louisiana Crawfish Roll
The New England lobster roll has earned its place in the global canon of seafood sandwiches, this Louisiana crawfish roll offers a new take.
Recipes
After the Crawfish Boil Potato Salad
This potato salad recipe from Chef Farrell Harrison of plates restaurant and bar utilizes the juicy leftovers the day after a crawfish boil.
Recipes
Shrimp and Grits
Jackson, Mississippi chef Pierre Pryer shares his unique twist on the classic Southern dish shrimp and grits.
Recipes
Smothered Catfish
Chef Lawrence’s Louisiana inspired recipe for smothered catfish brings together a creamy, crawfish-laced tomato sauce layered with meaty, Cajun catfish.
