Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations - and now you can enjoy every single page on your tablet! Each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike.
Louisiana Cookin’ • March/April 2025 Volume 28, Issue 2
Contributors
Editors Letter
New & Interesting • CATCH UP ON ALL THE LATEST HAPPENINGS ACROSS THE BAYOU STATE, WITH MUST-TRY RESTAURANTS AND SO MUCH MORE
The Art of the Old-Fashioned Tart • A SILKY-SMOOTH, CUSTARDY TREAT TO SERVE ALL SPRING
Peak Panfish Season • EXPERIENCE THE SAC-A-LAIT BITE THIS SPRING, AND LET ME SHOW YOU THE BEST WAY TO COOK IT
Sweet Backyard Berries • DADDY SHARES HIS HOMEMADE WINE WITH A LEGEND
Boilin’ on the Bayou • A FEW OF OUR FAVORITE PLACES TO ENJOY CRAWFISH IN THE STATE
From Pho to Viet-Cajun • FIFTY YEARS OF VIETNAMESE FLAVOR, CULTURE, AND COMMUNITY IN THE US
Cultivating the 318 • SHREVEPORT-BOSSIER’S MAHAFFEY FARMS FUELS CULINARY CHANGE
Gravy Thursdays • COMING TOGETHER OVER A SIMPLE CAJUN DISH
Crawfish Season • SPRING IN LOUISIANA IS PRIME TIME FOR CRAWFISH. GO BEYOND THE CLASSIC BOIL AND DELIGHT IN THESE SAVORY STUNNERS FROM THE MOMENT YOU WAKE UNTIL YOU END THE DAY AT THE DINNER TABLE.
A Second Helping • MORE TALES AND RECIPES FROM LAFAYETTE-BASED AUTHOR GEORGE GRAHAM HAVE OFFICIALLY MADE THEIR WAY TO PRINT
Sweet Finish • FROM THE EVER-POPULAR DOBERGE CAKE TO THE SHOWSTOPPING BAKED ALASKA, LOUISIANA HAS A LENGTHY HISTORY OF DECADENT DESSERTS THAT YOU’LL WANT TO SAVE ROOM FOR
Jack Miller’s Brings the Sauce • JACK MILLER’S UNIQUE BARBECUE SAUCE AND THE NOSTALGIA THAT COMES WITH EVERY BOTTLE IS PALPABLE TO THOSE WHO ENJOY IT
Hospitality & the Humble Crawfish • GATHERING AROUND THE TABLE FOR A CRAWFISH BOIL BRINGS OUT THE BEST OF NEW ORLEANS HOSPITALITY
Index & Resources
Hot Business • CHEFS WORKING IN HOT KITCHENS HAVE NOTHING ON GLASSBLOWERS. JUST ASK ARTIST SOLANGE LEDWITH, THE ARTISAN BEHIND SWAMP GIRL GLASS BLOWING IN SLIDELL.