Louisiana Cookin’ Jan/Feb 2017

Carnival Season is here, and that means it’s time for countless parties and get-togethers. Inside our January/February issue, you’ll find everything you need for a delicious Mardi Gras, including a menu for an Epiphany potluck, seven mouthwatering oyster recipes, and a versatile king cake dough that will allow for endless experimentation. We also came up with a few fun dishes that you can whip up in a jiffy, including what is sure to become a new favorite: Gumbo Nachos.