Our neighborhood crawfish boil weekend has arrived, and we couldn't have ordered better weather. Sunny and 75, with a hint of spicy. Actually, I wait for the second or even third batch to come out of the boil, because they do get spicier as batches progress and I like them spicy. 

If you're not lucky enough to have a crawfish boil in your life this weekend, I hope you'll be able to get out and enjoy the weather; festival season is in full swing and there's plenty to do.

This week's recipes include a shrimp, America's favorite seafood, that's glazed with garlic and ginger, classic Vietnamese flavors. The posole is the current iteration of what is one of my favorite soups; one friend had a bowl of it and described it as "What tortilla soup wants to be when it grows up." And finally, a pepper jelly glazed pork chop that'll make a great dinner no matter what you pair it with. 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

P.S. If you are due to renew your magazine subscription or gift subscriptions. Renew Today!

Mar/Apr issue in the Mail:

Ginger-Caramel Shrimp

These sweet-hot shrimp are cooked quickly in garlic and ginger with a little sugar to form a glaze. They'd be delicious served over a scoop of seasoned sticky rice.

Red Posole

I've been making posole for 30 years and my recipe has evolved quite a bit over time. Here's the current iteration, and it's going to be dinner Saturday night.

Important Note for magazine subscribers: We never added the crust recipe for the Crawfish Galette in the March/April issue and have been hearing from readers. The recipe is excerpted with permission from The Savory Baker by America's Test Kitchen; you can access that recipe by clicking here.

Rosemary Pepper Jelly Glazed Pork Chops

This is for the grill; the chops are seasoned and dusted with a little corn starch, then grilled until almost done. Finish with the pepper jelly glaze, although we've used fruit jellies with great results, too.