December 2, 2022
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I made a chicken & sausage gumbo with dry roux earlier this week, something I'd never done before. It was delicious and surprisingly light. The technique and recipe will be in the next edition of the magazine, along with a few other recipes lightened up a bit for the new year. Plenty that aren't lightened up, though, including the manicotti I'm making this weekend, starting with fresh pasta and including at least three cheeses! Can't wait. For those of you who give gift subscriptions and have not submitted your renewal list yet, turn it around quickly, and we'll send your gift recipients a card in the next week or two. We'll be out of town over the holiday season, so time is running out. Enjoy this week's recipes, stay safe and healthy, and, as always, let me know what's on your mind. Laissez les bon temps rouler!
Susan Ford, Publisher and Editorial Director P.S. If you are due to renew your magazine subscription or gift subscriptons we have emailed you a courtesy reminder. Renew Today! |
November/December issue, in the mail: Last Week's Recipes: • Emeril's Turkey Roulade
Tip of the Week: |
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