Description
Our November/December issue will help get you in the holiday spirit, Bayou State style. This issue is stocked with recipes for our best-ever holiday desserts, three new ways to cook your Thanksgiving turkey, and a menu for an elegant and delicious Christmas feast. Plus, get the recipes for Chef John Folse’s Chicken and Andouille Gumbo and comfort food favorites from Shreveport’s Chef Hardette Harris.
