Home Regular Issue March/April 2020

March/April 2020


Crawfish season is here!

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Crawfish season is here! Our March/April issue is full of new and timeless recipes featuring the Cajun crustacean, including étouffée, eggs Benedict, and more. Get ready for Easter with our easy, crowd-pleasing appetizers and Chef Rebecca Wilcomb’s heartwarming menu of Italian springtime favorites. You’ll also find some tasty new soup recipes, including Chef John Folse’s recipe for classic turtle soup.