Hello again from the crawfish expert at TLP! I missed crawfish so much after writing my last blog that I just had to get my hands on some here in South Carolina. Lucky for me, I hit the jackpot this past Saturday at the Rosewood Crawfish Festival in Columbia, S.C.

One of my favorite things about popcorn is that it tastes good with pretty much anything on top. Sweet or salty, popcorn is the perfect crunchy snack. Concentrics Restaurants  and CaJa Popcorn (both in Atlanta) have started a new venture to take your typical butter and salt to the next culinary level. Chef-driven flavors are inspired by seasonal ingredients and creative combinations, and there are several house flavors and a flavor of the month. 

The lunch hour is no longer a lunch hour. Committing to a full hour in today’s rapidly paced American society is not only passé it’s something that is often looked down on. How can you be a valuable member of a professional team if you are not working every minute of your 9-5 day (which is becoming more and more like an 8-7 day?) And lunch is hardly a civilized affair. It’s more like wolfing down contents of something or other that may or may not have your name on it from the community fridge. It’s often a meal that bears no resemblance to healthy, never mind balanced or nutritious.

Blanchard, a Mississippi native, concocted this Cajun-inspired biscuit last year for Mardi Gras with a nod to the “Holy Trinity” of bell pepper, onion, and garlic. Don’t be intimidated by the ingredient list. It is absolutely worth the result. Her biscuit made her Grand Champion of last year’s festival bake-off.

Kathy Cary, celebrated chef in Louisville, KY and owner of Lilly's, created a picture-perfect brunch for her family and friends. This recipe is not only easy to make, but hearty enough for a full dinner if you're not crafting the whole brunch menu. We especially love the kick from the Tabasco along side the smooth, creamy cheese. Enjoy!

Chef Chris Stewart of The Glass Onion in Charleston, South Carolina shares with TLP the secrets of truly great fried chicken. They serve their special version on Tuesday nights at the restaurant, but we think you're family will be begging for this every night. A note from Chef Stewart: "One aspect we have found to be crucial is the long resting period. Don't be intimidated by this recipe--just allow for extra time to brine and rest before frying the chicken."

As a grooup of food enthusiasts excited about the progressive nature of food in the South, TLP knows tht sometimes it's best to stick to the basics. Chef Tory McPhail of Commander's Palace on New Orleans knows this too. His version of gumbo remains as close to an original recipe as possible. That said, his dish is still a signature and we're sure that it will become one of yours as well.

The addition of a shot of coffee in this delightful drink is just the kick we need. T. Cole Newton of Twelve Mile Limit in New Orleans uses a local red absinthe for his adaptation of the early Absinthe Suisse. He likes the bright fruit and floral notes it imparts, creating an interesting pairing with the robust, slightly bitter coffee flavor.

Developed by the talented Sam Kane of Serendipity and Alchemy Lounge in New Orleans, this cocktail is an absinthe twist on a pisco sour. Absinthe is making a huge comeback not only in the Big Easy, but all over the country. Give this cocktail a try and invite your friends over for a swanky evening at home.

Absinthe began as a mysterious cure-all potion with an ellusive hallucinatory property. While both the wormwood and hallucinagenic are blessedly absent these days, absinthe still remains a popular spirit of choice. Mixed with grapefruit and hibiscus water, this cocktail developed by Christopher Starnes of The Three Muses in New Orleans has a gorgeous floral essence, perfect for spring.

Matt Lee and Ted Lee crafted this cocktail for an outdoor gathering in their downtown Charleston backyard. Their spring dinner began with this bright, tart sipper made with gin steeped with a haul of lemongrass, lemon peel, and savory. This drink pairs excellently with light appextizer fare or just a simple summer breeze.