| By ANNETTE SISCO | Staff writer |
Happy spring, New Orleans food fans! This week, Ian McNulty talks to seafood chef Jason Seither about the return of his Sunday crawfish boils at a beloved Uptown bar. The barbecue smoke-off Hogs for the Cause turns 15. Jazz Fest food vendors won't take cash this year, and readers have tips on the best gas station food in the state. High-end restaurants will cook for you at home, but it's not cheap. Finally, Judy Walker has delicious and budget-friendly recipes for chicken: shawarma, cordon bleu and Hawaiian style. 1. Crawfish king? For Jason Seither, the pandemic inspired vital changes in the way his Harahan seafood business runs today. Read about how Seither's spicy, steaming crawfish are one way of showing gratitude and creativity. 2. Hogs by the numbers. This weekend, 90 cookoff teams at Hogs for the Cause will vie to top the $2.6 million raised last year to aid families contending with pediatric brain cancer. Go here for more facts and figures on Hogs. 3. Wait! There's more. Jazz Fest is going cashless this year: See how the lineup of festival food vendors has changed. In Louisiana, even gas stations can have great food: Here are our readers' favorites. And find out what it costs to have high-end restaurants cook for you at home. 4. Weeknight winners Chicken is an easy weeknight dinner, and it's still among the home cook's most economical choices. Judy Walker shares her recipes for shawarma, cordon bleu and Hawaiian chicken. That's it for the food newsletter, but in New Orleans, the food news never stops. Keep up with all the inside info at Where NOLA Eats. P.S.: Want to support local journalism that matters? Subscribe here. It's our best deal! | 