Jackson Gets a Lesson in Bivalves
Chef Jesse Houston debuts Saltine Oyster Bar in the historic arts district of Fondren.
Shrimp and Goat Cheese Grits With Roasted Red Pepper Sauce
A favorite recipe from Tupelo Honey Cafe Executive Chef Brian Sonoskus.
Seared Yellow Fin Grouper with Vegetable Succotash
A new summer menu item from New Orleans' Le Foret restaurant.
Georgia Shrimp Vidalia Onion Remoulade
Third-place recipe from the 2014 Golden Onion competition in Vidalia, Georgia.
Prejean's Crawfish Etouffee
A roux-based etouffee recipe from the classic Cajun restaurant in South Louisiana.
Crawfish Enchiladas
Inspired by a Junior League recipe that takes advantage of the bounty during crawfish season.
Mini Crawfish & Shrimp Cakes Over Creole Succotash
A farmers' market recipe from Chef Jason Mezrano in Birmingham.