When does summer start? Consult the almanac and you’ll see it’s still weeks away. But in New Orleans, the seasons aren’t necessarily tied to solstice and equinox. To me, they’re marked by a changing mix of cravings, needs, excuses...and yes, we're talking about food.

In New Orleans, a wine lover may bow before Bordeaux and marvel at malbec. But then comes summer, our summer, and all bets are off, especially for heavier red wines. It’s time for wines that can cut through it all, wines that are refreshing and quenching.

Crawfish give us so much. Good flavor, an excuse to gather, a chance to bask in the seasonal food glories of south Louisiana. Well, I’m adding one more blessing to the pile – a crawfish boil creates a temporary sanctuary from the cell phone.

If you love New Orleans food thank a New Orleans mother. If you’re really lucky that will be your own mother, or maybe, like me, your mother-in-law. But it doesn’t even matter if you’re related.

New Orleans lost a legend this year with the death of Arthur Robinson, the roving produce vendor beloved across the city and known to all as Mr Okra.

Everyone knows you should go to Jazz Fest ready to eat. But no one says you have to show up starving. And on the way back out, I’ve found it’s smart to have a little room left in the tank too, to be ready for those opportune eats on the streets.

It starts with spicy boiled crawfish, the pride of Louisiana, but it was born elsewhere.

It starts with spicy boiled crawfish, the pride of Louisiana, but it was born elsewhere.

Crawfish season is finally rolling for real, and so the food conversation turns to the endless variations on seasoning, timing, technique, process and produce that goes into the pot.

There's more barbecue around New Orleans these days. But it's not just a case of more barbecue restaurants, and that's where things get interesting. Roll up your sleeves New Orleans, it looks like our town is finally building its own barbecue culture.