March/April 2015
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ROUX
Editor’s Letter
In Good Company
Spillin’ the Beans
Crawfish Fiesta by Paul A. Greenberg
Afield & Afloat
Crawfish & Spice by Jay D. Ducote
Light & Fresh
Salad Shakeup by Holly Clegg
In Season
Classic Crawfish Bisque by Marcelle Bienvenu
Culinary Antiques
Fragile Perfection by Patrick Dunne
Louisiana Foodways
The Isleños by Elizabeth M. Williams
Chef’s Table
Spirits Food & Friends
LAGNIAPPE
Cooking with Chefs to Watch
Lindsay Mason on Sauces
Local Pantry
Creole Mustard by Lorin Gaudin
By the Book
Around the Table with The Catholic Foodie
Reader Recipe
Quick & Easy
Swizzle Stick
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ENTREES
Springtime Soups
Light and flavorful seasonal soups
Celebrating St. Joseph
An elegant meatless meal
The Ultimate Bloody Mary
The star of your next weekend brunch
Garden Brunch
Spring flavors fit for any occasion
It’s Crawfish Time
12 Unbeatable Crawfish Dishes
Louisiana’s Best Bloody Marys
Our top picks for the beloved cocktail
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Recent Issues
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