| BY ANNETTE SISCO | Staff writer Happy Thursday, New Orleans food fans! French Quarter Festival kicks off today, with more than 260 musical acts on 11 stages. But food is also a key component of the festival. The sno-ball institution Hansen's Sno-Bliz is suing an Alabama online marketer for trademark infringement. The Bywater restaurant Alma brings Honduran flavor to the next level, and Langenstein's grocery celebrates 100 years at its Uptown location. It's time to try key lime pie! A Holy Thursday tradition continued at Dooky Chase's. And there's more! Let's dig in ... 1. Eat to the beat. With 55 vendors, the French Quarter Festival turns the Vieux Carré into a bastion of street food. Six clusters of vendors are spread across the festival, serving up flavors traditional and innovative. After a three-year hiatus, things have changed. Ian McNulty flags what's new and what's back this year. 2. Iced out? Beloved sno-ball destination Hansen's Sno-Bliz has perfected its sugary flavors and a timeless appeal, according to the food gurus at the James Beard Foundation. But an online shop in Alabama is profiting from the Uptown sno-ball stand's image, despite promising to desist, Hansen's says. Read about Hansen's lawsuit. 3. Wait! There's more. The French Quarter Festival is going green this year with a sweeping recycling and composting program for food and drink vendors; read all about it. It's crawfish season, and you can get all you can eat at one of four New Orleans area crawfish cook-offs this weekend. Langenstein's grocery throws a birthday party, and check out David Grunfeld's photos of Holy Thursday at Dooky Chase's. 4. Be prepared! A member of the Where NOLA Eats Facebook group is looking for restaurant recommendations on behalf of a friend, who is bringing a band of Girls Scouts to dinner in the French Quarter. She got lots of ideas, and also some pushback. 5. Sweet treat. Cool whipped cream and tart citrus are a perfect warm-weather combo. Judy Walker has the recipe for frozen key lime pie, plus no-churn ice cream and blueberry-banana icebox cake. If you subscribe to our print newspaper, thank you - and good news: You automatically get a free subscription to all our stories online, meaning there's never a paywall. But first, you have to register. It's easy! Here is the step-by-step guide. That's it for the food newsletter, but in New Orleans the food news never stops. For more, visit us at NOLA.com. Thanks for reading, and have a great weekend! -A.S. P.S. If you aren't already subscribing to this free weekly newsletter, click here to subscribe. Want to support our award-winning journalism? Check out this great deal, just $1 for six months - for local journalism that matters! Subscribe here today. | 