Description
Our March/April issue is filled with all the recipes you need for a delicious crawfish season. You’ll find dozens of new ways to cook with crawfish tails, including recipes for classic crawfish etouffee, fried crawfish, creamy pasta, and more. Sweet Louisiana strawberries also make their debut in the spring, so we’ve included a few fun ways to cook and bake with them. Plus, we dreamt up the perfect menu for a delicious picnic you’ll want to make over and over again this spring.
