MAKES 8 TO 10 SERVINGS 2 pounds fresh squash, cut crosswise into ¼-inch-thick slices1 cup chopped yellow onion1 tablespoon kosher salt2 cups shredded sharp Cheddar cheese2 cups shredded smoked Gouda cheese1 sleeve buttery round crackers (about 30 cra

Memorial Day weekend is the unofficial start of summer, which translates to “hunting season opens in four months” for my fellow hunters and me. While we bask in the sun on the beaches from Gulf Shores, Alabama, to Destin, Florida, or relax closer to

These are the bons temps, people. This is the time of year when we get pretty much the best of what Louisiana has to offer. Farmers’ markets brimming with delicious produce? Check. A bevy of festivals to choose from every weekend, each with a killer

Crab Salad-Stuffed Tomatoes and Cucumbers 68 Crawfish Jalapeño Poppers 44 Pepper Chowchow 45 Pickled Okra 51 Roasted Pepper Pimiento Cheese 45 Bayou Bubbler 63 Beer-mosa 63 The Hurricane, Optimized 94 Roasted Red Pepper Bloody Mary 45 Taproom Mule 63

The beauty of a parfait lies in its versatility—stack layer upon layer of flavor and texture to create a stunning dessert with a signature look. This version pays homage to the classic café au lait, plus a dollop of Bourbon Whipped Cream and a light

MAKES 1 PINT Our take on this spicy and garlicky Southeast Asian condiment is justas versatile as it is delicious. Spread it on grilled shrimp skewers, or use it on heartier proteins, like chicken and beef. The options are limitless! 1 pound Fresno c

MAKES 16 Cherries can be substituted with 3 cups of other fruits like chopped peaches, blueberries, or blackberries. 3 cups fresh or thawed frozen pitted sweet cherries½ cup sugar¼ cup water2 tablespoons cornstarch2 tablespoons fresh lemon juice2 tab

MAKES 4 TO 6 SERVINGS ¼ cup olive oil2 tablespoons cane vinegar1 tablespoon stone-ground mustard1 teaspoon Creole seasoning½ teaspoon kosher salt¼ teaspoon ground black pepper1½ pounds large ripe tomatoes, cut into wedges3 cups cooked black-eyed peas

Fried seafood often gets the spotlight when it comes to po’ boys, but when you generously season flaky catfish and pair it with a light, fresh slaw, it’s not only going to hit the spot but also steal the show. Pair it with your favorite pint for the

The sun-kissed fields of central Louisiana stretch far and wide, but one in particular in southern Avoyelles Parish is giving new meaning to a generations-old legacy. A family venture, 2 Sisters’ Salsa was born from a farming family’s passion for fre

PRESENTED BY CAMELLIA BRAND NEW ORLEANS porgysseafood.com Located in Mid-City New Orleans, Porgy’s Seafood Market was founded by four members of New Orleans’ restaurant community (Caitlin Carney, 2018 Chef to Watch Marcus Jacobs, and Chefs Dana Honn

THE BROWN SHRIMP might not have the sexiest name for a crustacean, especially when you look at other shellfish like spot prawn or ruby red shrimp, but what it lacks in pizzazz, it makes up for in flavor. In my household growing up, shrimp season mean

A natural crossroad for Louisianans, Baton Rouge is a melting pot for the state’s culinary traditions. Drawing from both Cajun and Creole culinary cultures, Baton Rouge has everything from country classics like boiled crawfish to more sophisticated s

MAKES 1 1 (12-ounce) lager beer1½ ounces Aperol or Campari½ ounce fresh orange juice½ ounce fresh lemon juiceGarnish: lemon wedge 1. In a chilled glass, pour beer. Stir in Aperol or Campari, orange juice, and lemon juice. Garnish with lemon wedge, if

MaMou is a modern French brasserie bringing a fresh dose of refined European technique to the Crescent City. The whimsical and sumptuous fare within beckons guests from the streets of the French Quarter thanks to co-owners Chef Tom Branighan and somm

Growing up in south Louisiana afforded me certain traditions that many folks would consider to be not just unique but a luxury. By “luxury,” I don’t mean monetarily expensive or lavish but luxury in the small, everyday moments, which, as a young man,

Strawberries ripe for the picking mean springtime is here, and there are endless ways to enjoy them. On their own, in salads, or in classic cakes and pies, these red gems are a must this time of year. They add a sweet and juicy touch to this appetize

MAKES 6 TO 8 SERVINGS 4 cups water4 bags mint and rose blossom green tea*4 cups cold waterStrawberry Mint Syrup (recipe on opposite page)1 pound fresh strawberries, trimmed and frozenGarnish: fresh mint leaves 1. In a medium saucepan, bring 4 cups wa

In the realm of Louisiana, a tastemaker is a culinary maestro, blending traditions with innovations. A tastemaker elevates flavors, setting trends with a dash of creativity and a pinch of Southern charm. They’re the go-to gurus, turning ingredients i

There’s no end to the countless debates as to what signifies truly authentic Cajun eats, and we love joining in on them! Cajun cuisine is a unique Louisiana treasure, and there’s more than one way to pay homage to the traditions of this specialty. Wh

Working in restaurants can be incredibly challenging. Long hours are the norm, and it’s demanding, both mentally and physically. The requirements often prevent us from having relationships, children, and pets. We have to give up time with loved ones

By now, you’ve probably noticed, but we’ve given Louisiana Cookin’ a makeover. After about 10 years with the old style, we thought it was about time to breathe some new life into our bimonthly love letter to the Bayou State, and we hope you love it a

MAKES 4 TO 6 SERVINGS ¼ cup unsalted butter1 cup chopped sweet onion½ cup chopped celery½ cup chopped red bell pepper½ cup chopped orange bell pepper2 cloves garlic, minced3 tablespoons all-purpose flour½ cup dry sherry1 cup seafood stock1 tablespoon

Following Louisiana’s emancipation of enslaved people in 1864, planters desperately sought laborers and turned to the possibility of immigrant workers. A campaign ensued to recruit Sicilians to New Orleans. Many found work on the wharves, while other