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Food - Julianne Glatz
Thursday, Dec. 3, 2015 12:00 am
 For my money, there’s no better way to entertain during the holidays than fondue – even if you’re just entertaining your spouse and/or children. Fondue is not only delicious; it’s also a
Food - Julianne Glatz
Wednesday, Nov. 25, 2015 12:00 am
 This is the third column in four weeks that I’ll have written about the food and people of Southern Louisiana. The first two were in response to culinary news: the passing of Paul Prudhomme, w
Food - Julianne Glatz
Thursday, Nov. 12, 2015 12:00 am
Last week I wrote about Paul Prudhomme, the chef who first brought Cajun cooking to America’s forefront. Below are three of my most favorite Prudhomme recipes.This is what Prudhomme made at Chicago�
Food - Julianne Glatz
Thursday, Oct. 22, 2015 12:00 am
 “Laws, like sausages, cease to inspire respect in proportion as we know how they are made.” –John Godfrey SaxeNineteenth century American poet/lawyer Saxe’s quip is still commonly used,
Food - Julianne Glatz
Thursday, Oct. 15, 2015 12:00 am
 Would you like to drink a shrub? I’m not talking about drinking bushes you might have in your yard, but a class of sweet/sour beverages that is centuries old. But shrubs are enjoying a renaiss
Food - Julianne Glatz
Thursday, Oct. 8, 2015 12:00 am

One dough, many possibilities

 It’s used to make one of the most traditional and delectable complements for wine but has many other guises both savory and sweet; probably the best known to Americans are cream puffs and écl
Food - Julianne Glatz
Thursday, Oct. 1, 2015 12:00 am
 Supper clubs. They’re a blast from the past that are struggling to compete with national chain restaurants even as they’re experiencing a renaissance with a resurgence of customers that love

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