Category: Side Dishes

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Remoulade Sauce

    Remoulade Sauce is another one of those charming Louisiana recipes that is never made the same way twice. The sauce originated in France as something similar to tartar sauce. Sauce is a French word meaning “a relish to make food more appetizing.” Such strategies were necessary for cooks before refrigeration. Remoulade—a mayonnaise-based sauce […]

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Buttermilk Biscuits

Grandmere’s Buttermilk Biscuits

During September, National Biscuit Month, I experimented with the Southern biscuit, the center of a perfect breakfast, the side that makes a lunch or dinner memorable. I turned out biscuits with no salt, some with way too much butter, and some with too little. I over-kneaded one batch until they were as hard as hockey […]

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