Seasons greetings

Seasonal dishes take on a different meaning in south Louisiana, where we don’t talk about spring, summer or fall—we talk about crawfish season, hunting season and so on. Chef Peter Sclafani of Ruffino’s knows this, and his first cookbook divides it up the way we like it.

Nine chapters are devoted to our “seasons”: shrimp, crawfish, crab, oysters, Creole tomato, fishing, holidays, hunting and tailgating. In its chapter, the venerable crawfish gets ingeniously turned into a savory cheesecake and beignets, mac & cheese, a risotto and more.

Sclafani’s Italian heritage shines through in seafood dishes like tuna puttanesca and speckled trout pomodoro, while the robust flavors of the Sportsman’s Paradise are showcased in a hearty cassoulet, rabbit ragu and even wild boar tamales.

Featuring mouthwatering photos and even a “Lagniappe” section with several versatile sauces, Sclafani’s book will carry you through each season excited to try something new for the next.