January/February 2015
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ROUX
Editor’s Letter
Mardi Gras Joie de Vivre
Spillin’ the Beans
Celebrate in Style by Paul A. Greenberg
Afield & Afloat
Granny’s Dirty Rice by Jay D. Ducote
Light & Fresh
Mardi Gras Oysters by Holly Clegg
In Season
Boudin at Home by Marcelle Bienvenu
Culinary Antiques
Shell Games by Patrick Dunne
Louisiana Foodways
Gallery of the South by Elizabeth M. Williams
Chef’s Table
Cane and Table
LAGNIAPPE
Cooking with Chefs to Watch
Kristen Essig on the Oyster Pan Roast
Local Pantry
Pecan-Smoked Cane Sugar by Lorin Gaudin
By the Book
The Southern Foodie’s Guide to the Hog
Reader Recipe
Quick & Easy
Swizzle Stick
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ENTREES
New Orleans Mardi Gras Planner
Experience the best of Carnival season
Carnival Time
An elegant Mardi Gras brunch
Cake of Kings
Meet the king cake’s Northern cousin
Hearty Gumbo
Warm up with four comforting gumbos
Taste the Sunshine
Try new ways with abundant citrus
Louisiana’s Best Baked Oysters
Classic and new takes on baked oysters
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Recent Issues
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