Editors Letter

HIGH SUMMER is a volatile time in the Bayou State. The seasonal joys of oversize crabs, spicy shrimp boils, and refreshing sno-balls are tempered by the heat and specter of intense weather. It’s part of the joie de vivre, I suppose, of living in Louisiana. So, I’ve enjoyed making early morning farmers’ market runs when I can and stocking up on juicy tomatoes, freshly baked breads, and the cornucopia of produce. In this issue, you’ll find a selection of great recipes and stories to help you make the most of that bounty. From Chef John Folse’s recollections of childhood days angling for catfish in the Mississippi River (page 39) to Chef Mason Hereford’s mind-bending new cookbook, Turkey and the Wolf: Flavor Trippin’ in New Orleans (page 89), there’s something for just…

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Louisiana Cookin' (Digital) - 1 Issue, July/August 2022

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