Mardi Gras is gone, it's time for CRAWFISH. We started planning a boil earlier this week with some friends, and I'm really looking forward to it. The weather's nicer, the evenings are lighter, and it's time to move outside.

St. Patrick's Day is less than two weeks away, and I've included a recipe from Alton Brown for making your own corned beef from scratch; if you want to give it a go, now is the time to get started. One of my friends is an adventurous cook and she's done it a few times; I think I'll stick to buying one that's ready to go in the pot.

It's also artichoke season, another of my favorites, and I've included my grilled artichoke method (read my note with the link on how to cook them in a pressure cooker), and a classic Crabmeat Yvonned from Galatoire's that also features artichokes. Enjoy the recipes, stay safe and healthy, and, as always, let me know what's on your mind. 

Laissez les bon temps rouler!

Susan Ford, Publisher and Editorial Director

Louisiana Kitchen & Culture

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Here's our King Cake:

In the Mail:

Alton Brown's From-Scratch Corned Beef

If you intend to make your own corned beef from scratch to serve for St. Patrick's Day, now's the time to get started. This recipe from Alton Brown takes you through the process start to finish. It needs to brine for 10 days... I'm planning to buy one ready to cook, mainly so I can have a corned beef and saurkraut sandwich on rye.

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Char-Grilled Artichokes

Artichokes are coming into season, and this is one of my favorite preparations. If you have a pressure cooker, put them on a trivet with a cup of water underneath; cook under high pressure for 10-12 minutes. It'll save a little time. We also like to stuff garlic and Asiago cheese between the leaves.

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Crabmeat Yvonne

This is a sumptuous recipe that requires a careful eye, but it isn't difficult. Serve it over pan-seared Gulf fish fillets and watch your dinner guests swoon.

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