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Famous Chefs Get Nostalgic About Summer Foods

Slide 11 of 22

John Besh, Restaurant August, New Orleans

THEN: "Anything with Lake Pontchartrain blue crabs and Silver Queen corn—a white corn that's really sweet. Middle of the summer screams crab boil: It's the Creole equivalent to a clambake. Growing up around the lake that separated my hometown from the big city of New Orleans, life revolved around the lake and what you could catch."

slideshow F&W's Crab Dishes

NOW: "That was heaven. Consequently, it still is."

slideshow John Besh's NOLA Recipes

Photo © Courtesy of Besh Restaurant Group.

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