2019-07-01_Louisiana_Cookin

SNOBALLS ARE A SUMMER OBSESSION of mine, just as they

are for many people in New Orleans. I’ll wait in long lines at Hansen’s,

Ro-Bear’s, and Pandora’s for some sweet, snowy goodness, but I’ve

always wanted to bring an authentic, foolproof recipe to the pages of

Louisiana Cookin’. For years, I’ve worked with the talented folks in our

test kitchen to do so, but it’s never quite worked out. Between time-tested

machinery and more than a little magic, snoballs are just something

you’re going to have to travel for, I guess.

So, while you won’t fi nd a snoball recipe in this issue, I hope you’ll

be delighted by a few other frosty treats. Th e bracing Watermelon-Lime

Granita on page 28 is a simple summer pleasure, and the Sazerac Slush on

page 50 is a hot-weather version of my favorite Crescent City cocktail.

Th roughout this issue, we revel in the season’s best fl avors. From Chef

John Folse’s Oven-Baked Garlic Crabs (page 30) to the Shrimp and Okra

Succotash (page 41), you’ll fi nd what you need to make more than a few

memorable meals. We even partnered with Couvant in New Orleans for

some party-perfect dishes (page 67). Th eir Grand Aïoli is, to me, one of

the best ways to start a summer event. It’s unpretentious, elegant, and

infi nitely adaptable to whatever’s freshest at the farmers’ market.

Whether you spend your summer chilling and grilling, trolling

farmers’ market stalls, or lazing about with a snoball, I’m sure you’ll fi nd

some memorable dishes in this steamy summer issue. 

EDITOR’S

LETTER

EDITOR’S PICKS

SUMMER FESTIVALS

JULY16–

TalesoftheCocktail

NewOrleans

FOLLOW US ON

VISIT US AT LOUISIANACOOKIN.COM.

AUGUST 14–

Delcambre Shrimp

Festival

Delcambre

AUGUST 2–

Satchmo

SummerFest

New Orleans

9 louisianacookin.com

ON THE COVER

Shrimp and Okra Succotash (recipe on page 41)
photography by jim bathie
styling by beth k. seeley
recipe development by tricia manzanero
food styling by vanessa rocchio