Editors Letter

ONE OF MY EARLIEST food memories is my grandfather teaching me to peel boiled crawfish in my parents’ backyard. Up until that point, he or one of the other adults in the family had done the hard work for me, handing me a tail in between bites of their own. He showed me how to twist and pull the tail from the head, peel off the rings of shell around the tail meat, and pull the meat out of the remaining shell. My technique has vastly improved since those days, and I look forward to getting together with my family each spring for crawfish boils. We always have a blast coming up with new ingredients to add to the pot, and the memories we make standing around newspaper-lined tables and…

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Louisiana Cookin' (Digital) - 1 Issue, March/April 2022

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