If you have yet to try crawfish, it's worth considering for your next seafood dinner. The crustaceans—in season between March and May—are delicious, easy to cook, and a Southern staple. But eating the ...
Tasting Table on MSN
Forget the gloves: Here's why you'll have a better crawfish boil without them
If you can handle the spice and potential skin irritation, it's best to ditch gloves and go all-in and hands-on for your very ...
Tasting Table on MSN
Don't toss this part of the crawfish — it tastes a lot better than it looks
Not every part of a crustacean looks appealing, but this buttery substance is actually considered a delicacy by many. Try it ...
Baseball players like to call it “the sweet spot,” that one small area on the bat that allows for maximum hitting power and control. We have the same thing in the backyard culinary realm. It’s that ...
“Tee, go and get my wallet,” shouted my dad from the kitchen. Tee is my Cajun nickname, meaning petite or little. It is very common for folks to call each other by Tee plus their name or their ...
In the 1700s, Native Americans made use of their abundance in Southern Louisiana, using venison to catch the crawdads. Today, the crustaceans are still an integral part of Louisiana culture -- the ...
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