There is an old Louisiana legend that says that when the original Acadians fled Nova Scotia to head to Louisiana, the local lobsters followed them. During the long swim the lobsters lost a lot of weight and most of their length. By the time they reached the bayou swamps to reunite with the early Cajuns, they had turned into crawfish! Crawfish, mudbugs, or crawdads—whatever you decide to call them, they’re delicious. With Texas being so close to bayou country, we can’t help but love these cute crustaceans. Though resembling tiny lobsters, only the extremely tasty tail is edible. When they are cooked with spicy Cajun flavors, you have yourself a mighty fine treat. Just remember that Louisiana crawfish are seasonal. A consistent supply can’t be counted on except between early March and mid-June, with the height of the season mid-March to mid-May. If crawfish are not available, peeled and deveined shrimp serve as a good substitute.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.