Make a Roux Already

Stock and Awe: Let the Good Times Simmer

How Stock Defines Louisiana Dishes, with Three Recipes

Nov 11 • 

David A. Benoît

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October 2025

Stock and Awe: Part Deux

Simmering With Love

Oct 28 • 

David A. Benoît

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Stock and Awe: The Hidden Heart of Cajun and Creole Cooking

Part 1 of 3: History and Culture

Oct 14 • 

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September 2025

Choctaw Wisdom, Cajun Tradition

Cooking with Filé, including a heritage filé gumbo recipe

Sep 23 • 

David A. Benoît

Blackened, Not Burned: How to Cook Real Cajun Blackened Fish at Home

Learn the Real Blackening Technique Invented by a True Cajun Pioneer, Plus the Homemade Seasoning That Makes It Work

Sep 9 • 

David A. Benoît

August 2025

Bay Leaf in Cajun Cooking

The history, science, practicality, and philosophy of this forgotten essential

Aug 26 • 

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July 2025

The Blackpot Festival and Cookoff

Where cast iron, fire, and flavor meet tradition, ingenuity, and competition

Jul 22 • 

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Cayenne

The Depth, the Heat, the Hill to Die On

Jul 8 • 

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Bonus Issue: Dipping Sauce Recipes Worth Peeling For

Mix-and-match flavor bombs for your next crawfish boil

Jul 1 • 

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June 2025

Four Cajun Recipes with Big Flavor for Tiny Kitchens

From ramen to étouffée, these easy meals bring flavor and skill in every bite.

Jun 24 • 

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The Book Begins: First Glimpse of What's Inside

Read the Dedication and the Intro

Jun 10 • 

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May 2025

The Wooden Spoon and the Fire of Tradition

How I’m Writing about Cooking in a Kitchen Full of Landmines

May 27 • 

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