How to Peel a Blue Crab

July 15, 2015

As wonderful as blue crabs are to eat, there is no doubt that, for the average person, blue crab meat is tough to get out of the animal’s shell.

A friend of mine with strong North Louisiana roots who was sitting behind a mound of the delectable animals said it best.

“I sure do love them things, but I can’t hardly get the hide off of ’em,” he lamented.

Chefs Cody and Samantha Carroll take Louisiana cuisine to James Beard House

July 2, 2015

Just five years ago, young culinary sensations Cody and Samantha Carroll wooed the Capital Region with Hot Tails in New Roads. The upbeat restaurant serving spicy Southern cuisine drew rave reviews and statewide recognition.

And the recognition hasn’t stopped.

These 9 Restaurants Are What Louisiana Cuisine Is All About

June 23, 2015

From focused and perfected classics like meat pies and crawfish to the very best the top chefs in Louisiana have to offer, if you manage to eat at each of these restaurants, you’ll have had a true taste of our state.