The fourth generation of the Symington clan that came to Portugal in 1882, Dominic Symington is … Symington shows how port can relaxRead more
Fado in a Douro vineyard
The hotel at Quinta do Vallado (see last post) sits at an elevation of about 450 … Fado in a Douro vineyardRead more
The sweet taste of the Douro
Francisco Ferreira waxed rhapsodic – and contrary to expectation. One of the original “Douro Boys,” the … The sweet taste of the DouroRead more
What to buy in a Cajun grocery store
Usually Pat and I write about buying specialty foods in overseas grocery stores, but Cajun cooking … What to buy in a Cajun grocery storeRead more
Making crawfish étouffée
There are as many recipes for crawfish étouffée as there are cooks in Louisiana, but that’s … Making crawfish étoufféeRead more
Peeling Louisiana crawfish
Crawfish might look like little lobsters, but getting to the meat takes a whole different approach. … Peeling Louisiana crawfishRead more
What to eat at the Breaux Bridge Crawfish Festival
When it comes to the food vendors at the Breaux Bridge Crawfish Festival, the food isn’t … What to eat at the Breaux Bridge Crawfish FestivalRead more
Commencement Day at Crawfish College
By the end of a short work week in and around Breaux Bridge, we the matriculated … Commencement Day at Crawfish CollegeRead more
Trapping deepwater crawfish in the Atchafalaya
Jody Meche is a third or fourth generation fisherman who maintains about 1,000 crawfish traps in … Trapping deepwater crawfish in the AtchafalayaRead more
Growing crawfish in ponds produces them by the ton
To begin understanding crawfish, it’s worth starting with the culture and harvest. A lot of the … Growing crawfish in ponds produces them by the tonRead more