Description
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.
