September/October 2014

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_2″ last=”no” class=”” id=””]

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

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

[/fusion_builder_column][fusion_builder_column type=”1_2″ last=”yes” class=”” id=””]

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.

[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]