Spotlight on the Cajun Crustacean
A new book detailing the succulent history of crawfish is available from The History Press just in time for Good Friday boils.
Inside Red Stick Spice Company
Anne Milneck at Baton Rouge's popular spice shop offers advice on everything from pickling to cooking with the hottest of peppers.
Bloody Good Meal
News of a “True Blood” cookbook had Trubies salivating when it was announced in March. San Francisco’s Chronicle Books has teamed up with HBO for the project, set to release August 29, but details are as slim as one of Bon Temps' blood-craving vampires.