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  • Recipes are never simply recipes.

    In New Orleans, I often find myself asking about something as simple as a roux and end up with a story, usually a short one that marries history, heritage and resourcefulness. Here's an example: the voice of Frank Brigtsen, a chef who cut his teeth under Paul Prudhomme when Paul essentially introduced Louisiana cooking to the world in the 1970s.

    please note - the image is of my gumbo from Thanksgiving, though I'm sure Frank would approve.
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