September/October 2014
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ROUX
Editor’s Letter
Our Culinary Ecosystem
Spillin’ the Beans
by Paul A. Greenberg
Afield & Afloat
A Few Good Ducks by Jay D. Ducote
Light & Fresh
Weeknight Tex-Mex by Holly Clegg
In Season
Soups with Soul by Marcelle Bienvenu
Culinary Antiques
Working a Rich Vein: Copper Kitchenwares by Patrick Dunne
Louisiana Foodways
Dried Shrimp in Louisiana by Elizabeth M. Williams
Chef’s Table
Social Southern
LAGNIAPPE
Cooking with Chefs to Watch
Jared Tees on Shrimp
Local Pantry
Cane Syrup Chic by Lorin Gaudin
By the Book
The Pot & the Palette Cookbook
Reader Recipe
Quick & Easy
Swizzle Stick
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ENTREES
Onward and Upward
The Chefs Move! scholarship helps keep New Orleanian youths in the kitchen.
New Orleans Barbecue Shrimp
Rich and luxurious, New Orleans-stylebarbecue shrimp is a true show-stopper.
Chefs to Watch
Mixing tried-and-true with cutting-edge, these chefs are legends in the making.
Petit Cochon de Lait
Relax outside with an at-home version of traditional Cajun roasted pork.
Rising Above
These seven Bayou State bakers know what it takes to craft beautiful loaves and pastries.
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