Adapted from the St. Francis "Girls' Guide to Grilling," this recipe features a bold, acidic dipping sauce that balances the richness of the shrimp
What you call a dessert isn't really all that important. The recipes—and memories of friends and food—matter more.
This summery dessert combines the tartness of lemon with the juiciness of blackberries
A daughter of Louisiana and Mississippi hopes for healing, not anger, in the Gulf. Don't stay away. Eat its seafood.
The arrival of June, white gowns, and buttercream reminds a cook of a curious animal that does not belong in a bakery
This is a cupcake adaptation of a "French wedding cake" traditional to the Deep South
For this chef, five is the magic number: five sauces with five or fewer ingredients that take less than five minutes
For one Southerner, summer brings to mind a meal with girlfriends, white linens, and iced tea, lemonade, and Juleps
This easy-to-make dish is ideal for entertaining, since the sauce can be prepared a day in advance
This refreshing combination of flavors makes a good, casual mixer for rum for a summer cocktail
Along with brandy milk punch, this classic Southern cocktail, flavored with fresh mint, is a choice drink when the author has her annual lunch at Galatoire's
Almond extract adds a unique flavor note to this otherwise classic iced tea
Louisiana's favorite crustacean can be served any way you want. One Southern chef calls étouffée the best of the best.
According to the author, buttery étouffée is just about the best way to truly embrace crawfish season
An upbringing can instill an accent, a bias, or ... a love of fresh peas. The challenge is to keep the good, leave behind the bad, and cultivate a taste for the unknown.
This soup, made from shelled English peas and topped with lump crabmeat sautéed in butter and sherry, is a harbinger of spring in a bowl
So many restaurants, so little time. What to do? Embrace variety with a pub-crawl-style "progressive dinner."
Cornmeal is better known, but cakes made with its finely ground cousin might make you consider trading in your polenta
Before boxed cake mixes, corn flour was probably used much more often by Southern bakers. This recipe helps state the case for a comeback.
After the death of a loved one, a Southerner seeks comfort in her kitchen—and finds it in gifts of food