In 1952, the paper introduced a new weather mascot, Pogo the Possum, and readers demanded the return of the amphibian. In the "The Picayune Creole Cook Book," which originally published in 1901, the ...

This guide shows how to safely catch, clean, and cook leopard frogs, covering basic technique, preparation, and simple cooking for a traditional outdoor meal.

Chef Cory Bahr champions frog legs as a Louisiana delicacy, comparable to alligator, crawfish, and oysters. Bahr describes the taste of frog legs as a blend of dark and white chicken meat. Louisiana, ...

Evidence abounds in Louisiana that a mascot can bring people together better than almost anything else. The Picayune Frog started doing just that more than a century ago. Long before Margaret Orr, Rob ...