If I were a gulf shrimp, I’d want to wind up in Donald Link‘s kitchen. The mouth-watering Southern recipes he shares in Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everythingย are just too enticing. The photographs by Chris Granger are gorgeous. But it’s recipes like his Blue Crab Beignets that make me wish I could click my heals to New Orleans to visit one of his restaurants. But they’re not impossible to replicate at home – that’s truly the magic that Link and his collaborator Paula Disbrowe have achieved in this cookbook.
Yes, I loaded the …


